This classic Mexican dish is easier to make than you might think. Here's a simple recipe to stuff, batter, and sauce your next Mexican meal.
Chilies Rellenos are Mexican comfort food. The name can mean just about any type of chili, particularly the ones featured in this guide, but the most common chilies used are the poblano, or a substitute. For the best texture and flavor make sure you roast and peel your pepper.
Ancho chilies are simply dried poblanos and it is possible to use them as well after a light fry and a half an hour soaking in warm water for this recipe, though they are more difficult to work with.
Larger stuffed peppers do well with a starch (rice or mashed potatoes) and a cheese for a filling. Vegetables and meats are great fillings too.
In this recipe the meat can be easily substituted for black beans.
Chorizo Potato Chilies Rellenos with Escabeche
Ingredients
Serves Four
- 8 Poblano chilies, roasted, peeled, and seeded
- 4 medium potatoes (cubed for boiling)
- 1/2 lb chorizo, casing removed (substitute either shredded chicken, pork, or your own favorite sausage)
- 6 oz. quesadillo cheese, or substitute
- 1 cup of flour
- 4 eggs separated
- Oil for frying
Procedure
- Boiling potatoes until fork tender. Fry chorizo in a separate pan. Stir potatoes, chorizo, and cheese together roughly mashing potatoes. You may need to add some of the grease from the chorizo for more moisture. A little milk with do the same.
- Take a small handful of the stuffing and place inside each of the peppers and press closed.
- This part can be done ahead of time and you can store the chilies in your fridge for a day or two.
- For the batter, whip the egg whites until they form soft peaks. Gently pour in the egg yolks while continuing to whisk the eggs. You should end up with an a fluffy egg batter.
- Roll one of your chilies in flour, dip in the egg batter, then drop into a skillet of hot oil. Flip after a few when minutes when the chili has become crispy and brown.
Optional: You do not need to fry your chilies. You can also bake them in a 350 degree over for 20 minutes.
A like citrusy or vinegary sauce goes well to cut some of the heaviness of the potato. The follow is a quick escabeche sauce, but you can also use some of the basic Mexican sauces featured here as well with a little extra lime juice.
Ingredients
- 1 tsp. oil
- 1/2 red onion, sliced
- 2 cloves garlic, minced
- 1/2 cup of apple cider vinegar
- 2 Tbsp. brown sugar or maple syrup
Procedure
- Lightly fry the onion and garlic in a sauce pan.
- Add remaining ingredients and allow to simmer until the sauce begins to thicken.
- Spoon over chilies relleños and garnish with a slice of lime and a sprig of cilantro.
