This recipe is by Rick Bayless and are the best chiles rellenos on the planet.
Make and share this Chiles Rellenos in Tomato Broth recipe from Food.com.
- 2 medium white onions, diced
- 3 tablespoons lard
- 2 (28 ounce) cans tomatoes with juice, undrained and pureed
- 1⁄2 teaspoon cinnamon
- 1 teaspoon black pepper
- 2 cups chicken stock
- 8 poblano peppers, peeled, seeded and slit
- 1 lb monterey jack cheese
- vegetable oil (for frying)
- 48 inches skewers
- 6 large eggs, separated (cold)
- 1⁄2 teaspoon salt
- 2 tablespoons flour
- flour (for dredging)
- cilantro (to garnish)
- 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.