Saturday, February 6, 2010

Chile Rellenos de Antonio

When I moved out to NM I was into trying new things, but I quickly changed my mind as I realized typical New Mexican food had little to no flavor, or creativity, and was soaked in greasy slop they called chile. For the longest time, I was completely opposed to the green and red chiles that grow here, because I had never had them cooked to a taste that I liked and just assumed that no one could do it right.

Since that time, I have had a slight change of heart. The major turning point was Stef. She made me go out with her one day to get roasted chile so that we could make our own chile. She taught me the preparation and everything I needed to know. She also taught me her trick on how to season it, and it was a simple as garlic and salt! Now I actually can enjoy the stuff and can eat it at restaurants, but still I've only had good chile at a couple of places here in NM.

One of the cornerstones of NM food is the Chile Relleno. It is a chile stuffed with cheese, fried, then covered with greasy slop (green/red chile sauce) and more cheese. After seeing an episode of "Throwdown with Bobby Flay" and how much Chef Flay likes the NM chile, I realized it might not be so bad to cook with. I didn't understand the mental block that New Mexicans had with only stuffing the chile with cheese, and decided there was more out there in store for the chile. I then told Stef for at least a month that I would expand upon it and make it the best New Mexican thing she ever ate! Finally that day was 3 days ago.

Seafood stuffed Chile Relleno
whole chile peppers
shrimp
roma tomatoes
onions
mushrooms (I used shittakes)
minced garlic
cheese (I used mozzarella)
flour
spices (I used adobo and garlic salt)

Roast the Chile Pepper. I did this in the broiler for about 15 min. You want the skin to get kinda charred, but not completely black. The reason for this is you need to remove the skin. After roasting, put the pepper(s) in a plastic bag for 15 or more minutes to "sweat" the chiles. This makes removing the skin 1000 times easier. While you are sweating the chiles, you can prepare your fry batter.

I did a simple fry batter with flour and garlic salt and adobo all mixed together. Also prepare your stuffing. I wanted to add crab to this as well, but had just run out and decided to try again with that at a later date. Anyways, you can mince the tomatoes, onions, and mushrooms but I would just use a food processor. Also add some herbs (I like Italian seasoning, pepper, and salt) to the minced food and add the minced garlic. Chop up some shrimp into little pieces and add some lime juice and add that to the veggie mix. Stir it all up and put aside.

After the chiles have sweat for a decent amount of time peel off all the skin by hand, cut the top off, and remove all the seeds. Cut a slit down the chiles and open it up. Now stuff the chiles with the cheese, veggies, and shrimp. Carefully coat the chiles in your batter. Now it is time to fry up your chiles.

You need to do this carefully otherwise you risk your stuffing spilling out. Don't worry it is possible to fry the chiles. Fry for about 3-5 min on each side. Remove from heat and place on paper towel to dry. Enjoy your Rellenos.

2 comments:

Dadio said...

That does sound delish. I wonder what Jay would say. maybe the is a possibility to have a throwdown with Chef Jay.

i will jot that recipe down. i will let you know how it turns out.

Dadio said...

That does sound delish. I wonder what Jay would say. maybe the is a possibility to have a throwdown with Chef Jay.

i will jot that recipe down. i will let you know how it turns out.

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