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jennifer rose

Dec 12, 2006, 8:52 PM

Post #1 of 2 (1031 views)

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Chile Relleno de Uchepo

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Does anyone know how to make these? The Cafe Dona Paca at the Hotel Mansion Iturbe in Patzcuaro makes them with dried chiles and topped with a tomato-almond sauce.

I managed to get the part about reconstituting the dried chiles in boiling water with piloncillo, canela and vinagre down, but the rest had me stumped. How are these supposed to be reheated?

Esperanza and Gayla, I know you two have the answer.

Anonimo

Dec 16, 2006, 2:02 AM

Post #2 of 2 (985 views)

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Re: [jennifer rose] Chile Relleno de Uchepo

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This discussion on Chowhound.com doesn't answer your question, but provides some interesting background on chiles rellenos as well as a few tips about using dried anchos for chiles rellenos.
http://www.chowhound.com/topics/show/350065
Buen provecho, Anonimo