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SERVES 4
IN THE HANDS OF Aida Gabilondo, a longtime resident of the border region where
8
1 lb.
2 cups flour
Salt and freshly ground black pepper
4 eggs, separated
Vegetable oil
3 cups red chile sauce
RED
1 small onion, peeled and sliced
4 Tbsp. vegetable oil
1 28-oz can whole plum
1 clove garlic, peeled and
½ tsp. crushed fresh
1 tsp. sugar
Salt and freshly ground
1 cup chicken stock
1. Char chiles by placing over a gas flame, turning often until skin is blackened all over. Or arrange chiles on baking sheet and place under the broiler, turning often until blackened all over. Place hot chiles in a brown paper bag, close tightly, and allow to steam for 15 minutes. Peel off and discard skin. Cut a slit lengthwise at the top of each chile, about ½” from the stem. Use a small spoon to scrape out veins and seeds. Slip cheese slices into the chiles.
2. Pour flour into a shallow bowl and season liberally with salt and pepper. Place egg whites in a large glass bowl and yolks in a small one. Beat whites with an electric mixer or whisk until foamy, add a pinch of salt, then continue beating until whites are stiff but not dry. Lightly beat yolks, then gently fold into whites with a rubber spatula.
3. Pour oil into a heavy skillet to a depth of 1” and heat over medium heat until oil reaches 375°. Dredge chiles first in flour, then in egg mixture, then fry in batches, turning once, until evenly browned all over, about 10 minutes. Drain on paper towels. Serve with red chile sauce.
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RED
FROM SAVEUR COOKS: authentic AMERICAN, page 210
2 comments:
oh my gosh--this sounds so good! great mexican and tex-mex is one of the things i miss most from home. so hard to find the right ingredients in australia.
It's so frustrating to not be able to find what you need when you want! It's almost incomprehensible to me that these ingredients would be hard to find, but then I live in the southwest...I can buy several kinds of peppers, but try to find a pita... ;-)
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