Chiles Rellenos In Tomato Broth
Serves: 3
Darlene Legros
1 January 1970
Based on User reviews:
55
Spice
53
Sweetness
41
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 small
Onion (chopped)2 cloves
Garlic (chopped)3 tbsps
Extra-Virgin Olive Oil2 small
Bay Leaves4 cups
Chicken Broth (low-sodium)6 large
Egg (separated)Directions:
1
Preheat the broiler
2
Place the chiles on a foil-lined broiler pan; broil, turning, until the skins char, about 8 minutes
3
Place in a bowl, cover with plastic wrap and let cool, about 10 minutes
4
Peel the chiles
5
Slice each open lengthwise, about 1/2 inch from the top to 1 inch from the bottom
6
Remove the seedpod, then rinse to flush out any remaining seeds
7
Blot dry, inside and out, with paper towels
8
Carefully stuff each chile with a stick of cheese
9
Puree the tomatoes, onion and garlic in a blender until smooth
10
Heat the olive oil in a large skillet over high heat until almost smoking
11
Add the tomato puree, cloves, peppercorns, bay leaves, cinnamon stick and cilantro sprig and fry, stirring, until thick, 5 to 6 minutes
12
Add the broth, reduce the heat and simmer until thickened but still brothy, 25 to 30 minutes
13
Season with salt
14
Strain, discarding the solids, and keep warm
15
Preheat the oven to 350
16
Line a baking sheet with paper towels
17
Heat 1 to 1 1/2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 360
18
Beat the egg whites, 2 tablespoons water and 1 teaspoon salt with a mixer until stiff but not dry
19
Beat the yolks in a separate bowl until combined, then gently fold them into the whites
20
Overlap the sides of the slit in the chiles to enclose the cheese, then dredge in flour, working with two chiles at a time
21
(Coat any tears with flour
22
) Using tongs, dip and roll the chiles in the egg mixture to coat
23
Fry in the hot oil until golden, 2 to 3 minutes per side
24
Transfer with a large skimmer or 2 spatulas to the paper-towel-lined baking sheet, letting the excess oil drip back into the pot
25
Repeat with the remaining chiles and egg mixture
26
Place in the oven on the lined baking sheet to cook off any excess oil, about 5 minutes
27
Ladle the tomato broth into 4 shallow bowls; place 2 chiles in each
28
Garnish with cilantro
29
Photograph by Sang An