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Old 09-21-2014, 09:35 PM   #1
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Chili Relleno

For the Sauce
4 Dried Chile Arbol
2 Cloves Garlic
1/2 of a small onion
4 Roma tomatoes
Blister all ingredients on a pan
Soak the chilies in water until they become soft
Put all of the ingredients in a blender and blend with:
1 Tablespoon tomato paste (helps thicken and keep it red)
1/2 teaspoon Mexican oregano
1/2 teaspoon salt
1/4 cup water
Strain sauce thru a sieve

Put sauce on a low burner until ready to use
Test for salt just before using

For the Peppers
Blister the Poblano peppers with a broiler (or over fire)
Peel the peppers and remove the seeds.
Whip 4 egg whites and a pinch of salt until stiff peaks form
Cut in 4 egg yolks
Stuff with Oaxaca cheese.
Dust with flour
Coat with egg misture
Fry in a 1/4 inch of oil
While frying the first side spoon hot oil over the other side to set the egg mixture (makes it easier to turn).
When brown on both sides remove from oil and put on paper towel
Add sauce to plate
Put the pepper on top of the sauce

Chili Relleno by powerplantop, on Flickr

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Old 09-21-2014, 09:54 PM   #2
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looks good, ppo.

what does "blister on a pan" mean for the sauce? how do you blister dried chilis, garlic, and onions?
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Old 09-21-2014, 09:59 PM   #3
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Quote:
Originally Posted by buckytom View Post
looks good, ppo.

what does "blister on a pan" mean for the sauce? how do you blister dried chilis, garlic, and onions?
Put them on a hot pan until they get black spots all around.
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Old 09-21-2014, 10:00 PM   #4
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I don't know about the dried chiles, but the rest of the ingredients can be cooked in a dry pan till they're blistered and browned. I do that for some salsa recipes. I wonder if the chiles should be soaking while the rest are being blistered.
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Old 09-21-2014, 10:01 PM   #5
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i guess the pan has to be screaming hot and you have to keep them moving or they'll just burn?
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Old 09-21-2014, 10:02 PM   #6
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Quote:
Originally Posted by buckytom View Post
i guess the pan has to be screaming hot and you have to keep them moving or they'll just burn?
Just has to be hot, it is best to move them around a bit and keep changing contact sides.
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Old 09-21-2014, 10:03 PM   #7
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Quote:
Originally Posted by GotGarlic View Post
I don't know about the dried chiles, but the rest of the ingredients can be cooked in a dry pan till they're blistered and browned. I do that for some salsa recipes. I wonder if the chiles should be soaking while the rest are being blistered.
Same with the dried chiles.
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Old 09-21-2014, 10:04 PM   #8
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thanks gg and ppo. i've never tried that technique before.

well, not intentionally.
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Old 09-21-2014, 10:05 PM   #9
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Originally Posted by buckytom View Post
thanks gg and ppo. i've never tried that technique before.

well, not intentionally.
That is how blackened fish was discovered.....
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Old 09-21-2014, 10:14 PM   #10
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Love chili rellano....
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chili, garlic, onion, peppers, recipe, tomato

Chili Relleno For the Sauce 4 Dried Chile Arbol 2 Cloves Garlic 1/2 of a small onion 4 Roma tomatoes Blister all ingredients on a pan Soak the chilies in water until they become soft Put all of the ingredients in a blender and blend with: 1 Tablespoon tomato paste (helps thicken and keep it red) 1/2 teaspoon Mexican oregano 1/2 teaspoon salt 1/4 cup water Strain sauce thru a sieve Put sauce on a low burner until ready to use Test for salt just before using For the Peppers Blister the Poblano peppers with a broiler (or over fire) Peel the peppers and remove the seeds. Whip 4 egg whites and a pinch of salt until stiff peaks form Cut in 4 egg yolks Stuff with Oaxaca cheese. Dust with flour Coat with egg misture Fry in a 1/4 inch of oil While frying the first side spoon hot oil over the other side to set the egg mixture (makes it easier to turn). When brown on both sides remove from oil and put on paper towel Add sauce to plate Put the pepper on top of the sauce [url=https://flic.kr/p/p3NGyA][img]https://farm4.staticflickr.com/3850/15127950258_a4747f147d_b.jpg[/img][/url][url=https://flic.kr/p/p3NGyA]Chili Relleno[/url] by [url=https://www.flickr.com/people/40726522@N02/]powerplantop[/url], on Flickr 3 stars 1 reviews
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