INTERACT FORUM
More => Music, Movies, Politics, and Other Cheap Thrills => Topic started by: KingSparta on July 17, 2011, 03:27:29 pm
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This Recipe Takes About 3 Hours To Complete.
I did allot of research for this recipe, i watched about 40 Videos over two days and read many recipes, this one I think represents the dish "Chile Relleno" more than most I have seen.
By the way this tasted great
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Flour, Oregano, Salt, Pepper, Chicken Base, Tomatoes, Eggs, poblano peppers, Chopped Pork, Garlic, Rice, Jalapeno Pepper, Cumin, queso Chihuahua Or queso Oaxaca (traditionally) Or mozzarella cheese, Onion, cilantro. I used "queso Oaxaca" cheese.
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To Make The Sauce: 1\4 Teaspoon Cumin, 1\8 Teaspoon of Pepper, 2 Cups Tomatoes, 1 Jalapeno Pepper, 5 Cloves of Garlic (I think i put in 10 but they were small), 1\4 Teaspoon of Oregano, 1\4 Cup of Chicken Stock, Salt to Taste, Cook It A Bit
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Blend in blender or use a submersion blender then strain mixture. This should remove any small skins or seeds left whole
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Make Some Rice. I Don't like sticky rice unless I am using chop sticks so I added extra water to the rice, and rinse well
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Put poblano peppers on a rack, Broil or roast the poblano peppers over a flame turning as they brown you may hear some popping that is from the skins cracking.
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Put peppers in a bowl and cover with plastic, or put them in a plastic bag
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you can cook them more than i did but remember if you cook them too much they will start to fall apart. now take the skins off.
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Here they are already stuffed with cheese and chopped pork.
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egg whites beaten to stiff peeks, yokes on the side.
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mix 1 tablespoon of flour into the yokes and then fold them into the egg whites.
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coat the peppers, and put them into the fry pan. turn them over when the sides slightly start to turn brown
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Rice and peppers topped with the sauce.