Recipie for Chiles Rellenos: Cooking with Pauladina

Karla just showed us how to make chilies rellenos and they were soooooo good!

Ingredients (makes 4 or 5):
Poblano Peppers, 1 and a half tea spoons of butter, small carton of sour cream (200mL), 1 cup of milk, salt and black pepper to taste, 1 cup of pecans chopped, white/soft cheese (we used Oaxaca cheese, the best there is in Mexico!)

Skills:
*place the peppers directly to a flame...not sure if it would work on an electric stove. Turn them often until the skin is black. Not crispy black, just black. When each is done, wrap them in a cloth so as not to burn/melt countertops and then wrap again with a plastic bag to keep in the moisture.

*With the peppers cooling off, make the sauce with the butter, cream, milk, salt, pepper, and nuts by blending them well in a blender. Then, heat the mixture in a pot until it is thick being careful not to burn the dairy products ("No one likes burnt milk do they!? Do they?!")

*Rub off the burnt skin as best you can dry. Put them under warm water after that to remove the rest of the burnt stuff. It should slide off. Karla says the peppers get sticky if you get them wet right away without removing what you can dry, so get your mits dirty.

*Make a slit in the bottom 2/3s of each pepper. Take out the seeds, use water to rinse them out if you have to. DON'T TOUCH YOUR EYES OR OTHER MOIST BODILY ORIFICES AFTER DOING THIS. The seeds are what makes the pepper picante.

*Stuff the peppers with small cheese slices as much as you can while still being able to close the pepper. Close it after by spearing the opening's edges with tooth picks.

*Wrap the chilies in plastic wrap so as not to lose any moisture and heat in microwave until the cheese feels like water inside when you poke the pepper. It took ours about 2 minutes on high, but do a little at a time so you don't burn the hell out of it.

*Pour the sauce over the chilies and enjoy! They are delicious!

The whole thing took about 20 minutes but your friends will think you are a culinary genius, you genius you! Us gals did the whole thing in Spanish! We're geniuses too!!! Pomagranites aren't in season yet (Decemberish), but Karla says it tastes and looks even better if you put some on top of the sauce at the end.

I LOVE MEXICAN FOOD!


In other news...

Dia de Los Muertos 2009 is officially over in an hour and a half, but the kids were in costume from Friday until today! Here is a link to my Day of the Dead photo album. Use the slide show feature. My camera takes awesome pictures!!!