The Chile Relleno is a dish originating from the city of Puebla, mainly consisting of poblano peppers “with something inside”.
Consumed and prepared in both Mexico and Guatemala, although their preparation and filling vary in both countries.
In Mexico, whole chili peppers are roasted directly on the fire (or using a comal), so they can be peeled and seeds easily removed, usually filled with cheese, then wrapped in a layer of beaten egg, fried, and served with tomato sauce and onion seasoned with oregano.
It is customary to serve them with white or Mexican rice (cooked with tomato puree, giving it a red color).
The variety of chili is relevant because they need to be of considerable size to hold the food, as by tradition, very spicy chili varieties are not used.
There are many varieties of fillings, the most popular being: potato puree with tuna, melted cheeses with ground meat, picadillo , cheese and tuna mixed with carrots and peas.
In some parts of Mexico, if stuffed with tuna and eaten cold, they are not covered with eggs and fried, and are called capones chili peppers.
We tasted it at Isla Mujeres at the restaurant El Chefsito in front of our apartment Casa Coral.
The poblano pepper is also used as a base for the famous spicy chocolate sauce:
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Slow cooking, Boiling, Frying
- Cuisine: Mexican
- Seasonality: All seasons
Ingredients
- 4 poblano peppers
- 7 oz oaxaca cheese (or similar, cut into sticks)
- 3 eggs
- to taste chicken broth
- 2 cloves garlic
- 24 oz tomato pulp
- 1 to taste onions
- to taste vegetable oil
- to taste cinnamon powder
- to taste oregano
- to taste salt
Steps
Roast the peppers in a pan or on a griddle, then remove the skin, seeds, and veins.
With a very sharp knife, make a slit from the top to the bottom end of each pepper, fill with cheese.
For the sauce:
Heat 2 tablespoons of oil in a medium saucepan over medium-high heat, add the onion.
Cook, stirring for about 5 minutes.
Add the tomato sauce, garlic, and cinnamon to the pot and cook for about 1 minute. Adjust the salt.
Add the chicken broth mixture and oregano to the pot, bring the mixture to a boil.
Reduce the heat to medium-low and simmer, stirring occasionally, for about 25 minutes, until the sauce has thickened.
Strain the sauce to remove the solid residue.
Beat the egg whites until stiff, add the yolks one by one and beat again for a few minutes.
Dip each pepper into the beaten eggs and fry it in hot oil.
Serve drizzled with sauce and optionally with sour cream.
FAQ (Questions and Answers)
How is chile relleno prepared in Guatemala?
In Guatemala, it consists of a filling made of potato puree, with tomato, onion, garlic, celery, chopped carrot to which previously fried ground meat is added.
Also coated in beaten egg and fried.
Accompanied by a tomato sauce, parsley, and slices of raw onion.How is chile relleno prepared in the United States?
In the United States, chiles rellenos are usually stuffed with asadero cheese or Monterey Jack, but can also be found with cheddar or other cheeses, and with ground meat.
What kind of cheese is oaxaca cheese? What other cheese can I substitute it with?
It is a typical spun-curd cheese product originating from the town of the same name. The cheese looks like a kind of ball (bola) made up of pasta threads, semi-soft and with a delicate and buttery taste.
For consistency and use, Oaxaca cheese is similar to our mozzarella.What does the poblano pepper look like?
The shape is similar to a bell pepper, but the section narrows as it goes towards the terminal part.
If left to ripen, it becomes dark red, sometimes almost black, gains medium spiciness, and is usually dried: in this case, it is called Chile Ancho, or simply Ancho.
