Okay, your basic chile relleno, thought we'd see a version or two early on in this challenge.
For the rellenos themselves, not much involved:
A couple of fresh pasillas, cheese, eggs and flour for the batter.
For the sauce also a short list of ingredients:
Dried guajillo on the left, ancho on the right. Garlic and onion are used, as well as some chicken broth, ground cumin, salt, etc.
And a side dish that also includes the theme ingredient:
Got a bit lazy here, using canned beans instead of starting from dry.
First up is making the sauce. I've been meaning to do a chile sauce from scratch for some time, see how it goes. This challenge was a good opportunity to give it a go. First off the dried chiles get the stems removed, and some of the seeds. Should have done more on seed removal. Then into a hot skillet for a few minutes to blister:
Once all of them have been toasted, into the hot tub:
This batch was about 3/4 guajillo, 1/4 ancho. May toss in some chipotle next time. While the peppers are soaking, the onions are sliced, garlic cloves loosely peeled and under the broiler they go:
Roasted veggies, rehydrated peppers, some cumin, salt, Mexican oregano, some chicken stock and some of the soaking water get tossed into the food processor. Maybe I should get a food mill before the next batch, help get rid of some of the seeds:
Anyway a few quarts result, into a pot to simmer for a while. The end result was a rich, intense sauce one does not get from a store bought can. I used maybe 1/4 cup for this dish, will can the rest after I get some more jars.
On to the star of the show. The pasillas were roasted under the broiler, along with the Anaheim that went into the beans:
Into a bag to let off steam, cool down a bit.
About 20 minutes later I skin the Anaheim and get the beans going. A blob of lard in the pan, add the diced chile and onion when lard gets hot. A good dash of ground cumin, a few pinches of Mexican oregano, stir in the beans and keep over low heat.
On to the rellenos. Pasillas are peeled. Some recipes call for rinsing the roasted peppers with cold water. How much flavor gets washed away with that approach? No rinsing, skinned as best as I can. A slit in the side, seeds and membranes come out, chunks of cheese go in. Eggs are separated and the whites are headed for stiff peaks:
That egg beater came from Karen's maternal grandmother's farm. No modern machinery can match it when it comes to eggs and whipped cream. Whites are worked on, then the yolks get hit with the beater, after adding some flour and salt. Assembly time:
The stuffed peppers are dredged in flour, the whites and yolks are folded gently together. Coat the peppers with the egg mix, then into the hot oil:
Now we're talking!
Some fresh cilantro might have been a nice touch, but I'm not complaining. The batter was soft and fluffy just as I hoped. I am satisfied with the results.