Chiles Rellenos Tucsons El Charro Food

CHILES RELLENOS - TUCSON'S EL CHARRO

Steps:

• Stuff each chile with cheese, and set aside.
• Separate eggs and beat the whites until stiff. Beat yolks and fold into whites, along with flour, salt and pepper.
• Meanwhile, heat oil in a large skillet. Dip stuffed chiles, one at a time, into egg batter, then remove with a large spoon. Carefully lower coated chiles into hot oil, 3 or 4 at a time. Fry until golden brown on both sides. The chiles may be made ahead to this point.
• To serve immediately, arrange on platter or individual plates and pour warm Taco Sauce over each chile. Garnish with more cheese and run under broiler to melt cheese, if desired.
• May be made in advance up to the point of topping with cheese, and reheated in a 400-degree oven about 10 minutes.

CHILES RELLENOS

Steps:

• Position an oven rack directly underneath the broiler and preheat the broiler.
• In a small mixing bowl, combine the Mexican crema, hot sauce, lime zest and juice and salt to taste; stir to combine. Set aside to let the flavors meld together.
• Heat a large nonstick skillet over medium-high heat. Cook the chorizo and onions, stirring occasionally, until cooked through and slightly browned, about 5 minutes. Remove from the skillet with a slotted spoon to a paper towel-lined plate. Set aside until ready to stuff the roasted poblanos.
• Place the poblanos on a baking sheet and broil, turning once, until the skin is blistered and blackened, 4 to 5 minutes per side. Put the charred poblanos in a medium heatproof bowl, then cover with plastic wrap and let steam for 10 minutes. Peel and rub away the skins of the poblanos, then gently dry using a paper towel. Cut a 2-inch lengthwise slit in the center of each poblano and carefully cut out the seeds with kitchen shears, leaving the stems intact.
• Stuff each poblano with the chorizo and cheese, dividing evenly. Gently close the opening using 2 to 3 toothpicks to keep the filling from falling out.
• In a large skillet over medium-high heat, heat the oil until a deep-fry thermometer reaches 375 degrees F. Position a wire rack on a baking sheet.
• Meanwhile, add the egg whites to a large mixing bowl. Using an electric mixer, beat until medium peaks form. With the mixer on low, add the egg yolks and 1 tablespoon flour and mix until completely incorporated. The batter should be smooth and fluffy.
• Sprinkle the poblanos with salt, then dredge in the remaining 1/2 cup flour, tapping to shake off any excess; dip into the batter until fully coated. Gently add the poblano to the hot oil and fry in batches to not overcrowd the skillet. Cook until golden brown and crispy, 3 to 4 minutes per side. Transfer to the wire rack to drain. Serve warm on a platter and drizzle with the spicy lime crema and a side of yellow rice, if using.

EL CHARRO'S CHILE RELLENOS

Steps:

• Stuff each chile with cheese and set aside. Separate eggs and beat the whites until stiff. Beat yolks and fold into whites, along with flour, salt and pepper. Meanwhile, heat oil in a large skillet. Dip stuffed chiles, one at a time, into egg batter to coat, then remove with a large spoon. Carefully lower coated chiles into hot oil, 3 or 4 at a time. Fry until golden brown on both sides. The chiles may be made ahead to this point. To serve, immediately arrange on platter or individual plates and pour warm taco sauce over each chile. Garnish with more cheese and run under broiler to melt, if desired. May be held up to the point of topping with cheese and reheated in a 400 degrees F oven for about 10 minutes. cook's notes Chicken or tuna may be used to stuff the chiles, but cheese is always a garnish.

ENCHILADAS DE POLLO ( CHICKEN ) TUCSON'S EL CHARRO

Steps:

• Bring the water to a boil in a large pot. Add the chicken breasts, and boil again. Reduce the heat and simmer 20 minutes or until the chicken is tender.
• Drain and cool. Discard the skin and bones. Shred the meat and set aside. Cover.
• Preheat the oven to 350°F.
• Heat the oil in a large skillet. Dip each tortilla in the oil and place on waxed paper.
• Place 2 tbls chicken in the center of each tortilla and roll each loosely.
• Place seam side down and side by side, in a shallow baking dish. Cover with Red Enchilada Sauce and the shredded cheese.
• Bake in the oven until the cheese is piping hot and melting, about 10 minutes.
• Garnish with the avocado and sour cream. Serve with shredded lettuce.

GARLIC PUREE - TUCSON'S EL CHARRO

Steps:

• Smash the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with the water, and puree. Use within a week.

SALSA PARA TACOS - TUCSON'S EL CHARRO

Steps:

• Mix all ingredients in a saucepan. Bring to the boil and turn off the heat.
• Cool. Taste and adjust seasoning.
• Can be served cold or hot.
• Refrigerate up to 1 week.

RED ENCHILADA SAUCE - TUCSON'S EL CHARRO

Steps:

• Rinse the chiles in cold water and remove the stems. Cook in the boiling water until tender, about 15 minutes.
• Remove the chiles, reserving the liquid.
• Place a few of the chiles in a blender or food processor with 1/2 cup of the reserved liquid, and blend to a paste.
• Remove to a bowl. Repeat with the rest of the chiles.
• Heat the oil in a skillet. Add the garlic puree and flour, stirring until the flour browns. Add the chile paste, stirring continuously until it all boils and thickens. Season with the salt. Thin with the cooking liquid.

CILANTRO AND GREEN CABBAGE SLAW - TUCSON'S EL CHARRO

Steps:

• To make the dressing, combine the oil, lime juice, vinegar, salt, and lemon pepper in a jar with a tight lid. Shake well to mix.
• For the salad, in a large bowl, mix the cabbage and cilantro and toss with the dressing. Add in the rest of the ingredients (finely mince the 2 garlic cloves, and add those if you aren't using garlic paste) and toss lightly, or place these other vegetables around the salad platter as a garnish.
• If you want, add some crumbled cojita or other Mexican white cheese for added flavor.