Chiles Rellenos

This recipe is authentic Tex-Mex. While a bit tricky and time-consuming, the end result is delicious, worth the effort and you will NOT be sorry! I will post a picture this summer...the red chile sauce is so fabulous, you will want to use it as a condiment for other dishes. I've even thought of canning it, but so far have not done so.

Chiles Rellenos

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SERVES 4

IN THE HANDS OF Aida Gabilondo, a longtime resident of the border region where West Texas meets Mexico, these charred, stuffed peppers are a masterpiece of subtlety. Her recipe is an example of real border food.

8 Anaheim chiles

1 lb. Monterey jack cheese, sliced into 3” x 1” strips

2 cups flour

Salt and freshly ground black pepper

4 eggs, separated

Vegetable oil

3 cups red chile sauce (recipe follows)

RED CHILE SAUCE:

1 small onion, peeled and sliced

4 Tbsp. vegetable oil

1 28-oz can whole plum tomatoes

1 clove garlic, peeled and chopped

½ tsp. crushed fresh oregano leaves

1 tsp. sugar

Salt and freshly ground black pepper

1 cup chicken stock (optional)

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 CHILE SAUCE: Sauté onions in oil in a large skillet over medium heat until soft, about 15 minutes. Puree onions, tomatoes and garlic in a blender or food processor, strain, and return to same skillet. Add oregano and sugar, then season to taste with salt and pepper. Cook, covered, over medium heat, for 5 minutes. Thin with chicken stock if sauce is too thick. Keep sauce warm over low heat until ready to use. Makes 3 cups.

FROM SAVEUR COOKS: authentic AMERICAN, page 210