Monday, August 05, 2013

Chiles Rellenos

I made this for my friend, Kathleen's, birthday. I sort of made this up as I went, and it turned out great! It's a little time-consuming, so make the picadillo (I did a double batch so I could freeze it) one day and do the sauce the next.  

Serves 6-8

1-2 tbl olive oil
1 lb ground pork
1 onion, chopped
3 cloves garlic, chopped
1/2 hungarian pepper (chile xcatic), deseeded and chopped
Big handful cilantro stems, chopped
1 tomato, chopped (or 2-3 spoonfuls of canned, chopped tomatoes)
1/2 cup pimiento stuffed olives, chopped
1/4 cup capers
1/4 cup currents or raisins
1/4 tsp cinnamon
1/4-1/2 tsp cumin
1/2 tsp mexican oregano
1 bay leaf
Salt and pepper to taste
1-2 tbl vinegar

Saute onion,garlic, hungarian pepper, and cilantro in olive oil. Add pork and cook until it begins to brown. Lower the heat and add all the remaining ingredients. Reduce heat, cover, and let simmer for 15-20 minutes. Uncover, raise heat and evaporate excess moisture. Set aside to cool.

Tomato sauce
1 grilled onion
3 grilled cloves garlic
Handful of chopped cilantro stems
1 can fire-roasted tomatoes
1 chipotle chile in adobo
2-3 tbls adobo sauce from chipotles
1 tsp smoked paprika
1/4-1/2 tsp cumin
1/4-1/2 tsp mexican oregano
Salt and pepper to taste

Turn your gas grill on high and roast the onion and garlic until blacked, about 10 minutes for the garlic and 20 minutes for the onion. When cool, peel the onion and garlic. Roughly chopped the onion and put it and all the other ingredients in a blender or food processor and blend until smooth. Pour the mixture into a saucepan and simmer for 20 or 30 minutes.


8 poblano chiles, tops cut off and seeds removed
Oaxacan cheese, 8 strips, plus some for the top

Stuff the pepper with the strips of cheese and the picadillo. Lay the on their sides in a greased, oven-proof casserole dish. Top with sauce and crumble more of the oaxacan cheese on top. At this point, you can cover this and refrigerate for a day. Bake at 350, covered for about 1 hour.  

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