Chiles Rellenos A La Huasteca: Stuffed Chiles, Huasteca Style
Serves: 5
Jewel Boehm
1 January 1970
Based on User reviews:
46
Spice
44
Sweetness
50
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Prepare the chiles: Slit chiles open on one side and soak for 1 hour in water with vinegar and salt to remove some piquancy
2
Remove chiles from water and drain and dry them
3
Stuff with cheese and roll in flour to coat
4
Coat chiles with Batter and fry over medium heat, turning once
5
Remove chiles and drain on paper towels
6
Keep hot in preheated oven
7
To serve, divide Hot Sauce among 8 serving plates
8
Place chiles in center of plate, on top of sauce
9
Serve with hot tortillas
10
Chiles also may be stuffed with shredded flank steak fried with onion and chiles or with mincemeat
11
Prepare the sauce: Put tomatillos in a saucepan with quartered onion, 6 garlic cloves and chiles
12
Cover with hot water and bring to a boil
13
Cook for 25 minutes over low heat
14
Cool and drain, reserving cooking water
15
In a blender or food processor, blend these ingredients, adding chopped onion and garlic cloves
16
Heat oil in a saucepan and fry sauce briefly
17
Reduce heat and simmer for 30 minutes, seasoning to taste
18
If sauce thickens too much, add small amount of cooking water
19
Keep warm
20
Prepare the batter: Heat oil in a saucepan
21
Beat egg whites until soft peaks form
22
Season with salt
23
In another bowl, lightly beat egg yolks with a bit of flour
24
Fold into whites