jennifer rose
Feb 28, 2003, 8:46 AM
Post #4 of 8
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Re: [Diana] chile rellenos
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At http://mexico.udg.mx/.../ChilesRellenos.html is an interesting recipe for chiles stuffed with beans and rice, one of my favorites – although this isn’t what most folks think of when they hear “Chiles Rellenos.”
Karen Hursch Graber has another interesting variation with chicken and huitlacoche. http://www.mexconnect.com/.../kghuitlachiles.html
The usual version – chiles stuffed with cheese – can be found at http://www.mexconnect.com/...st/anchilreleng.html
Now, about peeling those chiles. Sometimes I don’t bother, simply scoring the chiles with a fork. But that’s lazy, not authentic. An easier route to charring and peeling the chiles, particularly if you do not have a gas stove or comal (or even if you do), is to place them on a baking sheet under the broiler, just long enough to char each side. Removing them from the broiler, put the chiles in a plastic bag and close it up. Wait for above ten minutes (or long enough to prepare the batter), and remove. The steam will cook the chiles, and the skins will slip off easily.
(This post was edited by jennifer rose on Feb 28, 2003, 8:47 AM)
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