Sabrosos Chiles Anchos Rellenos Food

SABROSOS CHILES ANCHOS RELLENOS

Steps:

• Precalienta el horno a 350°F. Hierve los chiles anchos en 4 tazas de agua durante 15 minutos o hasta que estén tiernos. Escurre, luego deja enfriar. Entretanto, hierve las papas con el ajo durante 20 minutos o hasta que las papas estén tiernas; escurre. Colócalas en un recipiente mediano. Agrega el queso crema; machaca hasta que estén bien mezclados. Agrega la leche y los condimentos; continúa moliendo hasta obtener una mezcla cremosa. Agrega los pimientos picados y 1/2 taza del queso desmenuzado.
• Haz un pequeño corte a lo largo en el costado de cada chile; quita y tira las semillas. Rellena cada chile con alrededor de 1/2 taza de la mezcla de papas. Colócalos, con el relleno hacia arriba, en una bandeja (plancha) para hornear cubierta con papel aluminio.
• Hornea durante 10 minutos. Espolvorea de forma pareja con el queso desmenuzado restante. Hornea por otros 5 minutos o hasta que el queso esté derretido. Sírvelos tibios con crema agria por encima.

ANCHO CHILE RELLENO

Steps:

• Purée tomatoes, onion, and garlic with water and 3/4 tsp salt in a blender until smooth. Strain through a medium-mesh sieve into a bowl, pressing on and then discarding solids.
• Heat 1/4 cup oil in a 12-inch heavy skillet over medium heat until it shimmers. Add tomato mixture (it will spatter) and simmer over low heat, stirring occasionally, until thickened slightly and a pool of oil forms around bubbles, about 20 minutes. Stir in enough of boiling-hot water to reach the consistency of a thin broth. Season with salt. Keep warm over low heat.
• While sauce simmers, slit 1 side of each chile lengthwise and remove seeds and veins, keeping chiles intact. Fill each chile first with about 3 Tbsp packed Oaxaca cheese and then with about 2 Tbsp queso añejo and close chiles around filling as well as possible.
• Put flour in a wide bowl and carefully dredge chiles in flour (make sure filling doesn't fall out), gently knocking off excess, and reserve on a plate.
• Heat remaining cup oil in a 12-inch heavy nonstick skillet over medium heat until it shimmers.
• Meanwhile, beat egg whites with a pinch of salt using an electric mixer at medium-high speed until they just hold soft peaks. Beat yolks briefly to loosen, then fold into whites with a rubber spatula gently but thoroughly.
• Working in batches of 3, dip floured chiles, one by one, in egg batter to coat, transferring to skillet. Fry chiles, turning once with a slotted spoon, until batter is golden all over, about 1 minute. Transfer chiles as fried to warm tomato broth, turning to coat, then let stand 2 minutes so they absorb some of broth. Serve chiles with broth.
• Note: Look for chiles that are soft and pliable enough not to need soaking.
• Chiles can be stuffed and coated with flour 1 day ahead and chilled.
• Tomato broth can be made 1 day ahead and chilled (covered once cool). Bring to a bare simmer before frying chiles.

CHILES ANCHOS RELLENOS DE QUESO (CHEESE-FILLED ANCHO CHILES)

Steps:

• Make the caldillo con crema:
• In a blender or food processor, combine the tomatoes, onion, and garlic and blend until smooth. For a smooth sauce, push through a fine-mesh strainer if needed.
• In a large skillet, over moderate heat, melt the butter. Add the tomato caldillo mixture and fry, stirring occasionally, until it changes color and reduces slightly.
• Just before serving, gently warm the crema Mexicana in a saucepan, then whisk in the tomato caldillo mixture, bring to a simmer, and season to taste with salt.
• Make the chile rellenos:
• In a medium saucepan, bring 1 quart of water to a boil, along with the piloncillo, thyme, oregano, and bay leaf.
• Heat a comal or cast-iron skillet over low heat and dry-roast the chiles until just tender. Transfer to the boiling water, then turn off the heat and let the chiles soak for 3 to 4 minutes. Remove the chiles from the water and using a small, sharp knife, make a lengthwise slit down one side of each. Carefully remove the seeds and, if possible, the skin. (The stem of the chile should remain attached, so if the skin is difficult to peel, leave it on.) Season the insides of the chiles with salt, then stuff with the cheese, dividing it equally.
• In a large sauté pan, over moderately low heat, melt the butter. Add the chiles and cook, flipping gently, to melt the cheese.
• Spoon the caldillo con crema onto a platter or individual plates, top with the chiles, and serve immediately.

CHILES ANCHO RELLENOS

Steps:

• Preheat oven to 350 degrees. Slit an opening in each ancho from stem to tip, being careful not to tear the skin; carefully remove seeds and ribs, and discard.
• Combine the water, vinegar, piloncillo, cinnamon, and salt in a medium saucepan; bring to a boil over high heat. Reduce heat to low; simmer 5 minutes. Remove from heat. Add anchos; cover, and let stand 8 to 10 minutes. Transfer to a paper-towel-lined plate to drain.
• Spoon filling into each chile; arrange in a baking dish. Bake chiles until heated through, about 15 minutes. Bring crema and onion to a boil in a small saucepan over medium-high heat. Reduce heat; simmer 8 minutes. Pass through a fine sieve into a bowl; stir in cilantro. Pour sauce over anchos, and serve.