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Camille

Jul 16, 2011, 12:01 AM

Post #1 of 11 (18527 views)

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chile rellenos

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What's your best recipe? Your best memory of chile rellenos? Your grandma's recipe? I know every family recipe is just a bit different and I want to learn.



Rolly


Jul 16, 2011, 12:38 AM

Post #2 of 11 (18525 views)

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Re: [Camille] chile rellenos

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http://rollybrook.com/chiles_rellenos.htm

Rolly Pirate


esperanza

Jul 16, 2011, 5:45 AM

Post #3 of 11 (18515 views)

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Re: [Camille] chile rellenos

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This is the perfect time of year to make chiles en nogada, which are, of course, a kind of chiles rellenos. Right around now the markets and tianguis are beginning to be loaded with fresh walnuts and just-ripe pomegranates, both essential for this delicious recipe.

"En nogada" simply means 'in walnut sauce'.

Enjoy!

http://mexicocooks.typepad.com/...the-mexican-fla.html

http://www.mexicocooks.typepad.com









Maesonna

Jul 16, 2011, 2:44 PM

Post #4 of 11 (18486 views)

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Re: [Camille] chile rellenos

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Here’s mine.


esperanza

Jul 16, 2011, 3:13 PM

Post #5 of 11 (18481 views)

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Re: [Maesonna] chile rellenos

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Maesonna, that's an excellent teaching method!

But why do you sweat the chiles for so long? My experience is that 15 minutes is plenty of time to let them sweat; after that, they cool off and become more difficult to peel.

http://www.mexicocooks.typepad.com









Anonimo

Jul 16, 2011, 4:49 PM

Post #6 of 11 (18469 views)

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Re: [esperanza] chile rellenos

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I prefer to have some expert cocinera make mine.



Saludos,
Anonimo


Carol_Wheeler

Jul 16, 2011, 11:01 PM

Post #7 of 11 (18440 views)

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Re: [Anonimo] chile rellenos

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These are my favorites filled with cheese. (The chef is my son, she said with pride.) Yes, each cook evolves his or her recipe and this is ours:
http://www.mexconnect.com/...ellenos-step-by-step

Here in Jalisco, everyone I know closes the stuffed poblano chiles with toothpicks, but Mexconnect contributing editor Karen Graber was surprised to see the toothpicks. She told me that no one in Puebla uses them to hold the chile closed.

These are delicious but I agree with esperanza -- chiles in nogada are the absolute best. We don't make them often.

This is Karen Graber's recipe for chiles en nogada:
http://www.mexconnect.com/...uce-chiles-en-nogada

Enjoy!

Edited to make live links.


(This post was edited by esperanza on Jul 17, 2011, 5:27 AM)


cbviajero

Jul 17, 2011, 8:13 AM

Post #8 of 11 (18420 views)

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Re: [Carol_Wheeler] chile rellenos

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I found out about the toothpicks the hard way, ouch.
Chris


Bennie García

Jul 17, 2011, 8:28 AM

Post #9 of 11 (18418 views)

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Re: [Carol_Wheeler] chile rellenos

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Here in Jalisco, no one I know uses toothpicks.


bournemouth

Jul 17, 2011, 8:41 AM

Post #10 of 11 (18412 views)

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Re: [Bennie García] chile rellenos

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Nevertheless, they are often used and we've learned to watch for them carefully.


Maesonna

Jul 17, 2011, 5:42 PM

Post #11 of 11 (18383 views)

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Re: [Anonimo] chile rellenos

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In Reply To
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)
 
 
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