Chile Relleno Torta Food

CHILE RELLENO RECIPE

Steps:

• Heat 1/3 cup corn oil in a medium saucepan over medium-low heat.
• Finely chop the onion and garlic in a food processor.
• Saute the onion and garlic mixture in corn oil until translucent and golden, and almost caramelized. This will take at least 10 minutes.
• Mix the 1/3 cup flour into the onions and garlic, and stir cooking until flour is lightly browned.
• Place the Roma tomatoes in a food processor and puree. You should have about 1 1/2 cups pureed tomatoes.
• Add the jalapeno pepper and onion/garlic/flour mixture from saucepan into the food processor with the tomatoes. Make sure to submerge the onion and garlic roux into the puree.
• Process everything until all the ingredients are finely pureed.
• Pour that sauce back into the same saucepan, and add 5 cups of water and 2 teaspoons of salt.
• Crush a teaspoon and a half of Mexican oregano between your fingers and add it along with the fresh ground pepper, bay leaf, a pinch of ground cinnamon, and a pinch of ground cloves.
• Bring mixture to a boil while whisking.
• Reduce heat to medium low and simmer for about 45 minutes, or until you have a nice thick sauce. Cover the saucepan slightly vented so steam can escape, and whisk the sauce occasionally.
• You can keep the sauce warm over lowest heat, whisking as needed to refresh consistency until served, or reheat and stir before serving.
• Keep the pepper stems intact and place on a grill or under broiler cooking on each side until evenly blistered and slightly blackened.
• Immediately place the peppers into a large plastic bag and allow to steam for about three minutes.
• Carefully slide the skin off of each pepper and discard.
• Cut a slit lengthwise down the side of each pepper (you need it just big enough to slip a stick of cheese in.
• Carefully cup each pepper with one hand and gently run water into the slit to flush out the seeds.
• Combine 4 cups water, 4 teaspoons salt, and 1/3 cup white vinegar, and soak the chiles in this brine for a few minutes.
• Cut your cheese into 6 long thin sticks.
• Remove chiles from brine and blot dry with paper towels.
• Stuff each chile with one cheese stick by slipping into the pepper slit. Don't panic if you tear a chile, flour and the egg batter will seal it up.
• Pour 2 cups oil into an electric wok or an electric skillet and set heat control to 365°F. If you're confident in the kitchen, feel free to use a heavy duty pot on the stove with a thermoteter to monitor your temperature.
• Measure 1/2 cup flour into a sifter or fine mesh collander and dust each of the chiles well with flour on all sides. For torn chiles, apply some extra flour at the seam then slightly overlap the tear.
• Beat egg whites and a pinch of salt with an electric mixer until stiff peaks form.
• Beat egg yolks in another bowl with one tablespoon flour and 3/4 teaspoon salt.
• Pour the yolk mixture into the beaten egg whites and fold together lightly but thoroughly (with a rubber spatula) while keeping the whites fluffy.
• Use a rubber spatula "frost" a stuffed and floured chile.
• Hold chile by the stem and place carefully into the hot oil. Repeat with additional chiles, frying only 2 or 3 at a time.
• Fry the chiles until golden on all sides, turning once with a skimmer or coated tongs until done. It takes about 5 minutes to fry completely.
• Drain the peppers between paper towels. If not serving immediately, you can reheat them individually in a microwave for 15-20 seconds.
• Make a pool of warm sauce on the plate and add a chile. Top with a dollop of sour cream and a sprinkling of fresh chopped cilantro.

CHILES RELLENOS

Steps:

• Char the chiles.
• Turn a gas burner on high. Char the chiles on the burner grate, turning with tongs (Marcela is a pro and uses her hands!), until blackened all over. Or char the chiles under the broiler.
• Let them soften.
• Transfer the charred chiles to a heavy-duty resealable plastic bag and close. Let stand 10 minutes. The chiles will steam in the bag, making them soft and easy to peel.
• Remove the skin.
• Gently rub the chiles with paper towels to remove as much skin as possible. It's okay if a few flecks remain-they'll add flavor, so don't rinse them off.
• Open the chiles.
• Using a paring knife, make a slit across the top of a chile just below the stem, leaving the stem intact. Starting from the middle of the slit, slice lengthwise down to the tip of the pepper (cut through only one layer). Open the chile like a book and pull out the seeds and inner membranes. You may need to use a paring knife to loosen the top of the seedpod. Repeat with the remaining chiles.
• Prepare the sauce.
• Puree the tomatoes, onion and garlic in a blender until smooth. Warm the olive oil in a saucepan over medium heat. Add the tomato puree and simmer 5 minutes, stirring occasionally; the sauce will be broth-y. Season with salt and pepper and keep warm.
• Make the filling.
• Place the cheese in a bowl, then add the oregano, crumbling and rubbing it with your fingers to release its flavor. Season the mixture with salt and pepper.
• Stuff the chiles.
• Fill each chile with about 1/4 cup cheese mixture. Fold in the sides to cover the filling, then thread 2 toothpicks across the seam to form an X. You will probably need to make a second toothpick X to secure each chile so the filling doesn't leak out when you fry.
• Mix the batter.
• Beat the egg whites with a mixer on high speed until soft peaks form. Add the egg yolk and beat 3 more minutes.
• Batter and fry.
• Heat about 1 inch vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
• Dredge: Pour flour into a shallow dish and season with salt and pepper. One at a time, coat the stuffed chiles with the flour.
• Batter: Holding each chile by the stem, lower it into the egg batter to cover completely. Let any excess batter drip off.
• Fry: Add the chiles to the hot oil, 1 or 2 at a time; fry, flipping once with tongs, until golden, 1 to 2 minutes per side. Drain on paper towels.
• Eat!
• Place a fried chile on each plate and pour the warm sauce over it. Serve immediately.

CHILE RELLENO

Steps:

• Rice and beans, for serving, if desired
• Heat grill to medium.
• Grill and char the chiles on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the seeds. Stuff the peppers with the queso fresco and use toothpicks to hold them together.
• Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated.
• Add the oil to a frying pan over medium heat. Dip the stuffed peppers into the batter and fry until golden brown on both sides. Remove from the oil to a serving platter.
• Add the tomatoes and water to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic and chicken broth powder.
• Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture. Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano.
• Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve.
• If desired, serve with rice and beans.

CHILES RELLENOS

Steps:

• Gather the ingredients.
• Roast the chiles on a hot grill or under a broiler on high heat. Use tongs to turn them occasionally, roasting until the skins are blackened and charred, about 20 minutes.
• When the skin of the peppers is sufficiently charred and blistered, remove from the heat, place in a bowl with plastic wrap, and let them cool to room temperature. Once cool, remove from bowl and peel the skin from the cooled chiles, rinsing your fingers if they become sticky. (Do not rinse the peppers themselves, as you will be washing away most of their flavor.) Be careful to not tear the chile while peeling it.
• Remove the seeds by making a small slice into the side of each chile, about 2 to 3 inches long, just big enough to get a spoon into. (Don't hesitate to use an existing tear if there is one.) Delicately insert the spoon into the pepper and scrape the seeds and the white membrane out, trying as hard as you can to not tear the flesh, as it can tear easily.
• Place 2 ounces of cheese into each pepper; work slowly, delicately, and without forcing. Don't over-stuff the chile, making sure the open edges of the pepper still come together.
• Place the flour on a large plate. Put a chile on the flour and sprinkle the rest of the flour on top. Rub your finger around on the surface of the pepper to make sure that it is completely coated, then dust off any excess flour and set chile aside. Repeat this procedure with each of the peppers.
• To prepare the batter, whip the egg whites in a chilled bowl until they are stiff.
• Briefly beat the egg yolks in a separate bowl.
• Then slowly and gently fold them into the beaten whites with the pinch of salt.
• Heat the oil in a frying pan to 350 F. Test it with a drop of batter before putting a whole chile in; if the drop sizzles and floats to the top, it's the right temperature. If it sinks, the oil is not ready; let it heat a little more.
• Once the oil is hot enough, hold the chiles one at a time by the stem and support the bottom with your fingers or a spoon. Dip the stuffed pepper into the batter and coat completely.
• Carefully place it into the hot oil to fry. Repeat with more chiles if there is room in your pan (don't overcrowd the pan). Cook for 1 to 2 minutes, turning over halfway until the batter is a crisp golden brown on all sides. Fry in batches if necessary.
• Remove the chiles from the oil and let them drain on paper towels until all the peppers have been fried.
• Serve chiles rellenos immediately. Enjoy!

CHILE RELLENO TORTA

Steps:

• Preheat oven to 375F.
• Mix grated cheeses and spread evenly in buttered 10 inch pie plate.
• Beat eggs, add flour slowly, and then beat in half and half.
• If mixture is lumpy, strain it.
• Pour egg mixture over cheeses in pie plate.
• Carefully spoon chiles over the surface, then spoon picante sauce over all.
• Bake about 45 minutes or until center is set.

RELAJO (SALVADOREAN RED CHILE SAUCE)

Steps:

• Place the chile ingredients in a medium size pot and cover with water. Bring the chiles and tomatoes to a boil, cover and continue boiling for 20 minutes.
• Next, place the spice mix ingredients in a saute pan and toast on medium high heat stirring constantly. Make sure to keep everything moving so that the sesame seeds do not burn. Keep toasting the mixture for about 3 minutes until the sesame seeds turn golden brown. Remove the mixture from the heat and set aside to cool.
• Once the chiles and tomatoes are cooked, remove from the heat and allow them to cool for about 15 minutes.
• Working in two batches, place the chile ingredients in the blender with a half cup of the cooking liquid for each batch. Blend on high for 2 minutes.
• Pour the blended chile into a large pan and set aside.
• Next, pour the spice mix ingredients in the blender, with 1 cup of water. Blend on high for 5-8 minutes until the sesame seeds are completely blended and the liquid is smooth (may feel a little gritty but will not be chunky at all).
• Next, pour the spice mix into the chile mix and bring the pot to a low boil over medium heat. Once the chile has boiled for 5 minutes add the margarine stirring to incorporate. Once the margarine is melted add the chicken and beef consomme powder and stir to incorporate.
• Continue cooking the chile sauce on medium heat for an additional 10 minutes.
• Note: The sauce prepared above would be for Salvadorean Tamales. Add an additional cup of water, 1/2 tsp of Worcestershire sauce and 1/4 tsp of celery salt when you add the consomme for the sauce that is served over Panes Rellenos. For Sopa de Pata, use the same ingredients for the Panes Rellenos but add another 6 cups of water and double the chile and spice mix recipe.

EGGS - CHILE RELLENO TORTA - DIANE MOTT DAVIDSON RECIPE - (3.8/5)

Steps:

• Preheat over to 375. Mix grated cheeses and spread evenly in buttered 10 inch pie plate (or 8x8 pan). Beat eggs, add flour slowly and then beat in half & half. If mixture is lumpy, strain it. Pour egg mixture over cheeses in pie plate. Carefully spoon chilies over the surface, then spoon Picante sauce over all. Bake about 45 minutes or until center is set.

CHILE RELLENO TART

Steps:

• For crust:
• Combine 1 cup flour, 3/4 cup cornmeal and 1 teaspoon salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Blend in water by tablespoonfuls until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before using.)
• Preheat oven to 375°F. Lightly butter 11-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of prepared pan; trim to fit, reserving scraps. Place pan on heavy baking sheet. Bake until crust is set and edges begin to brown, about 20 minutes. If crust cracks, gently press small bits of reserved dough into cracks. Transfer pan to rack and cool.
• For filling:
• Char chilies over gas flame or under broiler until blackened on all sides. Seal in paper bag and let stand 10 minutes. Peel, seed and chop chilies.
• Preheat oven to 375°F. Sprinkle Gruyère and mozzarella over bottom of crust. Sprinkle chilies over cheese. Combine eggs, cream, goat cheese, butter, salt and pepper in processor; blend well. Pour into crust. Sprinkle with Colby cheese.
• Bake tart until filling is golden brown and set, about 25 minutes. Transfer to rack and cool slightly. (Can be prepared 8 hours ahead. Cover and refrigerate. Bring to room temperature before serving.) Serve warm or at room temperature.