I love mexican food SO much! Seriously, I could eat mexican food for breakfast, lunch, and dinner. And lucky me, I have a mother-in-law who is one of the best cooks in the world. No joke. All my husband’s high-school friends still talk about his mom’s cooking, and we’ve been out of high-school for longer than I’d like to admit.
So today, I am sharing with you all how to make delicious, authentic Chile Rellenos as taught to me by mi suegra (my mother-in-law.) They take a little work, but it is oh so worth it! And I’m including lots of pictures so you can see, step by step, how everything is done. This recipe will serve 4-8 people, depending on their appetites.
You will need:
8 pasilla peppers
8 oz. of shredded cheese
6 eggs (separated)
2 cups flour
1 TB salt
1 TB baking powder
Enough vegetable oil for frying
1) You need to roast the peppers. You can do this easily on the stove by placing a grill grate over the burner. As you can see, it even works with an electric stove.
Make sure you get them nice and charred all the way around. It makes the skin nice and easy to peel off later.
2) Once they are blackened all the way around, place them in a water bath to stop the cooking.
3) Take them out of the water after a couple minutes and place into a plastic bag. During all this, you will want to be roasting the next batch of peppers.
4) When all the peppers have been roasted and have made it over to the plastic bag, take them out one by one and start peeling off the skin. This should be super easy to do with your fingers. I like to keep my water bath under the peppers to catch the burnt skin and to rinse my fingers off in periodically.
5) Split each pepper down the middle, pull out the seeds, and stuff with cheese. Then I place them all on a baking sheet to wait while I make the batter.
6) Now I take my egg whites and whip them up in my Kitchen-Aid with the wisk attachment until the foam is stiff. If you don’t have a Kitchen-Aid, a regular hand blender will work fine. After the whites are done, I blend in the yolks.
7) Now get another mixing bowl and combine the flour, salt, and baking powder. Meanwhile, heat the oil on the stove. Your skillet should be deep enough to get a good couple inches of oil in so they fry up nice and even.
8) Grab a chile, and while holding the opening together as much as possible, dip it first into the egg and then into the flour, making sure it is evenly covered.
9) Place the battered chile in the hot oil. The oil should be on medium heat so that they fry a little slowly. You don’t want them to burn. Fry each side for about 7-8 minutes, keeping a close eye on them.
10) They are done when they’ve reached a nice, golden brown. Remove carefully from the oil and place on a paper towel lined plate to soak up any excess oil, and them serve with a side of Mexican rice. If you want to be extra healthy, you can top them with sour cream (wink, wink!)
Yummy! I hope you enjoy. Come back and let me know how they turned out!
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