Big Jim Chile Rellenos Serves 4
Of course all chiles are a celebration in culinary dishes, however the best one for stuffing is the mild, meaty and wonderful Big Jim Hatch or poblano.
Ingredients:
8 oz. mild cheddar cheese, grated
2 tsp. dried oregano, preferably Mexican or dried marjoram
8 whole large green chiles, roasted and then slit from end to end
Batter:
1 ¼ cups all-purpose flour
¾ tsp salt
4 eggs, separated
½ cup beer or water
Vegetable oil for deep frying
Let’s Begin:
In a bowl, combine the cheese with oregano or marjoram. With your fingers, stuff each chile with cheese, filling them full but not overflowing.
In a large bowl, combine the flour and salt with egg yolks. Stir in the beer or water slowly, mixing well.
In another bowl, preferably copper, beat the egg whites until medium-stiff peaks form. Mix the egg whites into the batter thoroughly. The batter should seem pourable, but thick enough to coat the chiles.
Now heat 4 inches of oil in a large, heavy pan to 350° F. Then lay the first chile in the batter and spoon more batter over it. When evenly coated, pull it from the batter by its stem and let any excess batter drip back into the bowl. No cheese should show - the batter should be thick enough to seal the chile’s slit. Fry each chile for about 4 to 5 minutes, turning as needed to fry them until evenly golden and lightly crispy. Drain the chiles. Transfer the chiles to a platter or plates and top with chile sauce. Serve immediately.
Chef C’s Roasted Sweet Corn Roho Sauce
Makes about 6 cups
Ingredients:
2 lbs. Ripe Roma Tomatoes
2 Sweet Corn Cob Kernels, Roasted
2 medium white onions, sliced
6 whole cloves of garlic, peeled
1 to 1½ cups tomato juice
½ cup extra virgin olive oil
Chipolte Chile powder to taste
Coarse sea salt & sugar to taste
Let’s begin:
On a hot grill, char the Roma tomatoes, half the onion and half of the garlic. Roast the sweet corn cobs. Cut off the kernels. Let cool.
Combine grilled vegetables with remaining onion and garlic. In a blender, in batches puree the vegetables, adding the tomato juice as needed to thin.
Now heat the oil in a large saucepan over high heat. Pour in the pureed vegetables and continue to cook, stirring, until the sauce has slightly thickened. Season to taste with chipolte chile powder, salt and sugar.
Serves 4
