Tomato Rellenos Food

TOMATES RELLENOS

Steps:

• Skin the tomatoes, first by cutting out the core with a sharp knife and making a '+' incision on the other end of the tomato. Then place in a pan of boiling water for 10 seconds, remove and plunge into a bowl of iced or very cold water (this latter step is to stop the tomatoes from cooking and going mushy).
• Slice the tops off the tomatoes, and just enough of their bases to remove the rounded ends so that they will sit squarely on the plate. Keep the tops if using small tomatoes, but discard those large tomatoes. Remove the seeds and insides, either with a teaspoon or small, sharp knife.
• Mash the eggs with the allioli -or the mayonnaise, if using- salt, pepper and parsley. Stuff the tomatoes, firmly pressing the filling down. With small tomatoes, replace the lids at a jaunty angle. If keeping to serve later, brush them with olive oil and black pepper to prevent them from drying out. Cover with plastic wrap and keep.
• For large tomatoes, the filling must be firm enough to be sliced. If you make your own mayonnaise, thicken it by using more egg yolks. If you use shop-bought mayonnaise or allioli, add white breadcrumbs until the mixture reaches the consistency of mashed potatoes.
• Season. Fill the tomatoes, pressing down firmly until level. Refrigerate for 1 hour, then slice with a sharp carving knife into rings. Sprinkle with chopped parsley.

CHILES RELLENOS IN TOMATO BROTH

Steps:

• Preheat the broiler. Place the chiles on a foil-lined broiler pan; broil, turning, until the skins char, about 8 minutes. Place in a bowl, cover with plastic wrap and let cool, about 10 minutes.
• Peel the chiles. Slice each open lengthwise, about 1/2 inch from the top to 1 inch from the bottom. Remove the seedpod, then rinse to flush out any remaining seeds. Blot dry, inside and out, with paper towels. Carefully stuff each chile with a stick of cheese.
• Puree the tomatoes, onion and garlic in a blender until smooth. Heat the olive oil in a large skillet over high heat until almost smoking. Add the tomato puree, cloves, peppercorns, bay leaves, cinnamon stick and cilantro sprig and fry, stirring, until thick, 5 to 6 minutes. Add the broth, reduce the heat and simmer until thickened but still brothy, 25 to 30 minutes. Season with salt. Strain, discarding the solids, and keep warm.
• Preheat the oven to 350. Line a baking sheet with paper towels. Heat 1 to 1 1/2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 360. Beat the egg whites, 2 tablespoons water and 1 teaspoon salt with a mixer until stiff but not dry. Beat the yolks in a separate bowl until combined, then gently fold them into the whites.
• Overlap the sides of the slit in the chiles to enclose the cheese, then dredge in flour, working with two chiles at a time. (Coat any tears with flour.) Using tongs, dip and roll the chiles in the egg mixture to coat. Fry in the hot oil until golden, 2 to 3 minutes per side. Transfer with a large skimmer or 2 spatulas to the paper-towel-lined baking sheet, letting the excess oil drip back into the pot. Repeat with the remaining chiles and egg mixture. Place in the oven on the lined baking sheet to cook off any excess oil, about 5 minutes.
• Ladle the tomato broth into 4 shallow bowls; place 2 chiles in each. Garnish with cilantro.

TOMATO RELLENOS

Steps:

• Bring water, rice, salt and bay leaf to a boil in heavy medium saucepan. Reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed about 20 minutes. Remove from heat. Fluff with fork. Cool.
• Preheat oven to 450 degrees F. Cut 1 inch slice from top of each tomato; reserve tops. Working over bowl to catch juices, remove pulp from tomatoes, leaving shell intact. Strain seeds from juices. Finely chop tomato pulp and reserve with juices. Heat oil in heavy large skillet over medium high heat. Add onion and celery and saute until tender, about 5 minutes. Add garlic, jalapeno and cloves and stir 1 minute. Add reserved tomato pulp and juices. Stir until most of liquid evaporates. Stir in cilantro, almonds, currants and rice. Season to taste with salt and pepper. Place tomatoes in individual ramekins. Divide filling among tomatoes. Top each with tomato top. Brush tomatoes with oil. Place ramekins on baking sheet. Bake until tomatoes are tender, about 10 minutes. Serve hot.

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.

TOSTONES RELLENOS

Steps:

• Combine the shrimp, onions, tomatoes, cilantro and parsley in a mixing bowl. Add the lemon juice and hot sauce to taste. Refrigerate overnight to cure the shrimp.
• Heat about an inch of oil in a large skillet. Fry the plantains. Remove the plantains from the oil and press down with a wooden block or spoon to hollow them out so it looks like a small cup. Fry the cups again to firm them up.
• Scoop the tomato mixture into the plantain cups.

PAPAS RELLENAS WITH PICADILLO DE PAVO

Steps:

• Picadillo:
• Heat a large skillet over medium-high heat and add 2 tablespoons of the olive oil. Put the turkey in the skillet and cook, separating the clumps of meat with a spoon or spatula, until crumbly and lightly browned, about 5 minutes. Transfer the turkey and any juices to a bowl. Reserve.
• Add the remaining 2 tablespoons olive oil and the butter to a skillet and heat until hot. Add the garlic, onion and bell peppers, season with salt and pepper, and saute for 10 to 15 minutes, stirring occasionally.
• Stir in the turkey, tomato, tomato paste, red wine, sherry, capers, raisins, olives, and scallions. Lower the heat to medium-low, season to taste, and cook for about 15 minutes until the flavors meld. Remove from the heat.
• Papas Rellenas:
• Combine the mashed potatoes and yuca in a large bowl. Lightly beat 2 of the eggs, and add to the potato mixture, along with the thyme, salt, black pepper, and cayenne. Cover and refrigerate for 30 minutes.
• Form the potato mixture into balls about 1 1/2 inches in diameter. Using your thumb or forefinger, make a little well large enough to hold 1/2 tablespoon of filling in each ball. Add the filling and pinch the dough to seal. Pat the seam gently, then roll the ball to make it smooth and round.
• Bring out 3 shallow bowls, Put the flour in 1 and season with salt and pepper. In another, beat the remaining 3 eggs with the water. Put the bread crumbs in the third bowl. Roll each ball in flour, then in the eggs, and then in the bread crumbs to coat.
• In a deep fryer or deep pot, heat the oil to 375 degrees F. Drop the papas rellenas in the oil, in batches, and cook until golden brown, about 3 minutes. Remove and drain on paper towels. Serve.

CHILES RELLENOS IN TOMATO BROTH

Steps:

• Brown onions in lard.
• Add tomatoes, cinnamon and pepper.
• Cook briskly until sauce becomes the consistency of a thick tomato sauce.
• Add stock, simmer partially covered for 45 minutes.
• Stuff chiles with cheese and hold together with skewers.
• Batter: Beat whites to stiff peaks with 1/2 tsp salt.
• Beat in yolks 2 at a time until well incorporated.
• Beat in flour.
• Dust chiles with flour and dip quickly into batter then lay in 350 degree oil.
• Baste tops with hot oil.
• When they are golden on bottom, turn over and cook other side.
• Drain. Once all chiles have cooled at least 5 minutes (they can sit up to 1 hour), put on sheet pan with parchment, slip out the skewer, and bake at 400 for 15 minutes.
• To serve, place a pool of sauce in a bowl and top with a chile.
• Note: The easisest way to peel chiles for this dish is to deep fry in 350 degree oil for abou 45 seconds, remove, let cool and then peel--there is less chance of breaking the chile this way.
• The oil can then be used to cook the chiles.

CHEESE-STUFFED POBLANOS WITH TOMATO SAUCE (CHILES RELLENOS DE QUESO)

Steps:

• Roast chiles:
• Roast chiles on their sides on racks of gas burners (1 or 2 per burner) over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (Or broil on rack of a broiler pan about 2 inches from heat.) Immediately transfer to a large bowl and cover, then let stand 20 minutes.
• Make tomato sauce while chiles stand:
• Purée all sauce ingredients except oil with 11/4 teaspoons salt in a blender until smooth, then strain through a medium-mesh sieve into a bowl, pressing on solids, then discarding them.
• Heat oil in a deep 12-inch heavy skillet or heatproof casserole (preferably one that can go to the table) over medium-high heat until it shimmers. Carefully pour in sauce and simmer gently, stirring occasionally, 10 minutes (sauce should still be thin). Season with salt.
• Stuff and fry chiles:
• Carefully rub off skins from chiles, leaving stems attached. Cut a slit lengthwise in each chile with kitchen shears, then carefully cut out seedpod (including attached ribs) without tearing chile (hotter chiles smell stronger when cut). Wipe chiles clean with a paper towel if necessary.
• Stuff chiles with cheese and enclose filling by overlapping slit slightly if possible, then transfer to a plate. (Use a toothpick to mark any hotter chiles if desired.)
• Heat 1/2 inch oil in another 12-inch heavy skillet over medium heat until it registers 360°F on thermometer.
• While oil heats, beat egg whites with 1/8 teaspoon salt using an electric mixer until they just hold stiff peaks. Whisk yolks with 1/8 teaspoon salt in a large bowl, then gently fold in whites.
• Put flour in a fine-mesh sieve and dust chiles, turning them to lightly coat all sides.
• When oil is ready, dip chiles, 1 at a time (hold chile by stem), in egg coating, spooning it over chile to cover completely, then fry, turning once, until golden on all sides (lap oil over any lighter areas), 4 to 5 minutes. Transfer chiles with a slotted spoon to paper towels to drain.
• Meanwhile, reheat sauce over low heat. Lay chiles in sauce to serve.

CHILE RELLENOS WITH GROUND PORK AND TOMATOES

Steps:

• NOTE: The pork and cheese mixture is enough to stuff 8 poblano peppers. Simply increase your peppers, flour, and egg according to how many peppers you will be stuffing. I usually just stuff 2 peppers and then we just eat the leftover stuffing in tacos but sometimes stuff 8 peppers if having guests.
• Roast your peppers on a foil-lined baking sheet at 425 degrees F for 20 minutes or until their skins start to blister and char a little bit. Turn them over halfway through.
• Put the peppers into a ziploc bag and keep it sealed for about 30 minutes to allow the peppers to "sweat".
• Meanwhile, cook your pork in a skillet until no longer pink then drain it and place in a mixing bowl.
• Put your cheese in with the hot pork and mix it around, allowing it to melt a little with the meat.
• After the 30 minutes, carefully remove the skins on your poblanos. (As much as you can without tearing up the pepper--it's o.k. if a little stays on.
• In the foil where your peppers were, spread out your flour.
• Cut a "T" shape (top of the "T" being at the stem of the pepper) into your peppers carefully and remove the seeds then lay them into the flour on their outsides.
• Put a little of the pork and cheese mixture into the pepper, sprinkle with tomatoes then close the pepper up and secure it with a toothpick.
• Beat the egg white in a medium bowl until stiff. Beat the egg yolk lightly in a small bowl then fold into the egg white and gently fold them together.
• Pour oil about 1/4 inch deep into a large frying pan. Heat the oil to about 365 degrees F. (doesn't have to be exact, just hot).
• Dip the stuffed, floured peppers carefully into the egg mixture to coat then lay them gently into the hot oil.
• Fry until golden brown and then turn with a spatula to brown the other side.
• Remove to a plate and serve with your favorite queso sauce or salsa!

CHILES RELLENOS WITH TOMATO SAUCE

Steps:

• Place chiles on a comal or dry hot skillet and roast over high heat turning as skins blacken.
• Place chiles in a bowl and cover with plastic wrap allow to steam 15 minutes. While chiles are steaming, make tomato sauce.
• Tomato Sauce: Heat oil in a large saucepan. Add onion and garlic and cook only until the onion is soft. Add pureed tomatoes and chicken broth, bring to a boil, reduce heat and simmer over low heat while you finish the rest of the recipe.
• Remove charred peels from chiles.
• I use two different methods for removing the seeds depending on the type of chile. Anaheim- Slice off the top 1/2 inch of chile on the stem end (horizontally) removing the seed placenta and any loose seeds with your fingers. Poblano- Carefully slit each chile lengthwise along one side; remove seeds and veins (you may find it easier to use the paring knife to cut out the seeds and then remove them with your fingers).
• Fill each chile with several strips of cheese, roll in flour, and set aside.
• Beat egg whites until stiff; slightly beat yolks and fold into whites.
• Heat oil in a large skillet to 360F-400°F.
• Dip floured chile into the egg batter and spoon batter over to coat chile entirely.
• Slide chile into hot oil. Fry for a few minutes on underside while spooning hot oil over the top. Turn and cook again until both sides are golden. Remove to a paper towel to drain.
• You can serve the chiles now by placing 1/6 of the sauce on the plate and laying the chile on top and garnish with sour cream and cilantro or --.
• Carefully place the rellenos into the tomato sauce and simmer gently to heat thoroughly (about 15 minutes). Do not cook too long or batter will begin to break away.
• Serve with some of the sauce, and garnish with a dab of sour cream and a few cilantro leaves.

TOMATES RELLENOS - TAPAS

Steps:

• Cut the tops off the tomatoes and maybe a slice off the bottom so you can stand them flat.
• Remove the insides of the tomatoes with a spoon or knife.
• Mix the eggs, aioli, salt, pepper and parsley.
• Fill the tomatoes. Replace the tops, sprinkle with some olive oil and black pepper.
• tips: if the mixture seems too soft you might have to add some bread crumbs. If you are using mayonnaise instead of aioli, season it with garlic.