Chiles Rellenos De Mi Abuela.

Growing up in a home where we ate Chiles Rellenos once a year but never used the word LENT– I still looked forward to that season. Not because I was religious in any way, but because it would be those celebrated days like Christmas where I would try special dishes and gather around the table as a family. The word Lent didn’t become part of my vocabulary until we started making cooking videos and was forced to translate the recipes. Matter of fact, there were many words I wasn’t familiar with. For example, Sancochar. I thought to myself, “How on earth do you translate that?” I guess some words are meant to be translated are some aren’t. Nevertheless, here I am cooking a recipe my Abuela left me with, to now share with my little family and yours.

INGREDIENTS

10-12 Chiles Poblanos

7 Eggs

Cotija Cheese

Montrrey Jack Cheese

1/4 cup of all purpose flour

Salt

Oil or Lard

INSTRUCTIONS

1. Wash and dry the chiles
2. Roast chiles on all sides on a comal or directly on the fire.
3. After roasting them, place in a plastic bag or anything with a lid to steam them.
4. Once skin begins to detach, peel the skin off.
5. You can remove seeds and membranes but my abuela always left them. Just don’t eat them or se te va a la visicula. LOL
6. Cut your cheese into small pieces and add 1-2 pieces of cotija cheese and Monterey cheese.
7. Add egg whites to a bowl and mix until nice and fluffy.
8. Mix in the egg yolks on a lower speed adding salt and flour.
9. Add oil or lard to your cooking pan.
10. Once it’s nice and hot, dip chile relleno into the egg batter and place into your pan with oil.
11. Fry for about 2-3 minutes on each side.
12. Place on a plate covered in paper towels.
13. Serve with rice and beans.

POTATO PATTIES

If you have left over egg batter, you can enjoy some delicious potato patties by adding 2-3 cooked and mashed potatoes, salt and 1 cup of shredded cotija cheese.

Fry them on each side for 3 minutes or until golden brown.

*****Original Youtube recipe from 2012

Chiles rellenos en caldillo recipe: