What a beautiful spring-like day it was to have our March Mexican Family Recipe Day! We made it a Sunday brunch...perfect day for mimosas! And yes we know, mimosas are not mexican, but they hit the spot just right. Cheers!
This month we had a guest join us...our prima Iliana. We had a very nice time chatting...but let's get to the recipe.
I made the chiles rellenos while Sandy made the Spanish rice. Let's get started with the Spanish rice first. I would suggest if you're cooking alone, make the Spanish rice first, then the chiles rellenos. The chiles rellenos require more attention, it won't be easy trying to cook them simultaneously.
salt to taste
1 cube chicken broth buillon
Heat up 2 tablespoons of oil (we used canola oil) in a skillet over medium heat. Once the oil is heated, add 1 cup of white rice and 1/4 of a small onion, and sautee until light brown. Mix it around in the skillet or it will burn.
Blend tomatoes with the remainder of the onion and 1 garlic clove. Place the skillet over medium heat and pour the blend into the rice. Pour 2 cups of water into the skillet. Add salt and 1 cube of broth buillon. Mix it around and wait for the water to boil .
For the broth buillon, Sandy used Sazon Goya. However, I usually use Knorr Suiza, which I find easier to find at any local grocery store.
It's starting to smell good!!! Once the rice mix is boiling, reduce heat to a simmer and cover. Let simmer for 20 minutes or until the water has been evaporated. Listo!!!
Next...the Chiles Rellenos....and a refill of mimosas.
2 lb. mozarella cheese
3 eggs separated
1 c. all purpose flour
4 tbsp. oil
1 garlic clove
a few springs of cilantro
1/2 c. of water
First, wash and roast 6 "chile poblanos" over the open fire on the stove. You can find "chile poblanos" as chiles pasillas. Turn them over until the entire chile is black and blistery. FYI...ashes may start to fly around a bit over the stove area. I love this smell!!!
Once the chiles are roasted, place them in a plastic bag so they sweat and it's easy to remove the skin. In the meantime, cut up mozarella into sticks, a little shorter than the chile itself so they fit inside. I used 3 sticks per chile.
Take the roasted chiles out of the bag and wash them under running cold water. You will be able to just slip the blackened skins off the chiles. Cut a slit down the side of each chile and deseed them. Put 3 mozarella sticks in each chile, and close the slit with a toothpick.
Now let's make the sauce. Boil 2 tomatoes. Once boiled, blend them with a small onion, a bit of cilantro, 1 garlic clove and about 1/2 cup of water together. Drain with a collander. Set aside.
Heat oil in a skillet over medium heat. Meantime, whip 3 egg whites in a bowl until they're frothy, then add the yolks to the whites and whip until they're mixed. We had Iliana whip the eggs for us, and she did a superb job. Place flour on a plate or bowl. Once the oil is hot you can start your chile relleno production line. Woo hoo...here you go...!
Roll each chile in the flour, then dunk it in the egg mixture and pull it out quickly. Let it drip the excess off a bit, and place in the hot oil in the skillet. Do the same with each chile. Let the chile fry for about 2 minutes on each side and flip so the other side fries for 2 minutes. Add the sauce and let it heat for a few minutes until the sauce is heated through.
Remove skillet from the heat. Now, we missed the part where you add he sauce to the skillet...but that's exactly why we've embarked in this blogging adventure :)
Serve the chiles on a plate with a side of Spanish rice. You can pour extra sauce from the skillet over the chiles. Serve with sour cream and some hot salsa if you would like. Garnish with a few cilangro sprigs for a beautiful presentation...although we purposely missed this step cause we couldn't wait to start eating. Listo!!
Yes, this was DELICIOSO!! I hope you find it enjoyable as well.
All right. You've got about a month to try it. Let us know how it turned it and your experience. Would love to hear form you.