Jul 17, 2011, 5:42 PM
Post #11 of 11
I prefer to have some expert cocinera make mine.
Heh, those are skilled hands in my photos, not mine! I'm merely the kitchen assistant when my housekeeper (who is also expert cook) makes the chiles.
Esperanza, I guess we let the chiles sweat for a longer while because there's always plenty to do in the meantime. But it's good to know that it doesn't have to be so long.
Edited to add, in view of the discussion below: We don't use any extra tools to seal the opening; just hold the chile as closed as possible while dipping it into the beaten egg batter. The slit does spread open a little bit, but the egg batter seals it, and when you place it into the oil to fry it, you do so with the slit facing up. If necessary, you can even dribble a little more egg batter over any breach in the coating before turning the chile over to fry the other side.
(This post was edited by Maesonna on Jul 18, 2011, 12:13 PM)