Chile Rellenos
Ingredients:
1 1/2 cups flour, divided
1 teaspoon baking powder
1/2 teaspoon salt
12 ounces beer
2 tablespoons extra-virgin olive oil
1/2- 1 cup cheese, cheddar style
6 Hatch Chilies, charred and peeled
Canola oil, for frying
Directions:
Combine 1 cup of the flour, baking powder, and 1/2 teaspoon of salt in a large bowl.
Gradually add the beer, whisking until the batter is smooth. Cover with plastic wrap, and refrigerate for 1 hour.
Make an incision the length of each chile and remove the stems and seeds. Stuff the cheese into chilies, and close with a wooden toothpick.
In a large deep skillet, pour oil until half full. Heat over medium heat until hot.
Dredge chilies in remaining flour, shake off excess, dip in batter, and fry until golden, approximately 1 minute per side.
Drain on paper towels and season with salt.
3 cups Masa mix
2 cups warm water
1 cup oil (vegetable or olive oil)
2 tsp salt
2 tsp baking powder
1 1/2 cup of vegetable stock
Filling: 2 cups of chopped green chile, 1 tsp garlic powder, 1 tsp onion powder, 1-2 tsp of salt.
Fill each corn husk with 1/4 cup masa batter and two tablespoon of green chile filling and two tablespoons of shredded pepper jack cheese. Sometimes, I use parchment paper if I don't have corn husk on hand. Cut in 8 x 8 squares. Bring the 2 corners of the paper at the ends of the rectangle up to encase the green chile and cheese with the tamale dough. Fold the corners together a couple of times. Fold the other sides over to cover the seam and turn right side up. Continue this process with the remaining dough and filling.
Steam according to your steamer. My steamer takes 1 hour on high but some steamers may take up to two hours. This recipe makes 12 medium sized tamales.
Red Chile Sauce
16 medium dried New Mexico chilies (about 4 ounces)
6 garlic cloves
1 teaspoon dried oregano
1/4 teaspoon black pepper, fresh ground
1/8 teaspoon cumin, fresh ground
3 2/3 cups vegetable broth
1 1/2 tablespoons vegetable oil or olive oil
1 teaspoon salt
Put chilies into a bowl and cover with hot water and let rehydrate for 30 minutes, pour off all water and discard. In a blender add chilies, garlic, oregano, pepper and cumin, add 2/3 cup of the broth and process to a smooth puree, scraping and stirring every few seconds (In a blender you may need to add a little more broth until everything is moving). With a rubber spatula, work the puree through a medium mesh strainer into a bowl, discard skins and seeds left in the strainer.
Heat oil in a medium-sized pot over medium heat and then add the puree. Cook stirring constantly, as the puree sears, reduces and darkens to an attractive earthy brick red paste, usually about 7 minutes. Stir in remaining 3 cups of broth, partially cover and simmer, stirring occasionally for about 30 minutes. Taste and season with salt and sugar to taste.
Calabacitas (Squash & Green Chile)
1 large onion, diced
2 cloves garlic, finely minced
2 cups fresh corn , cut from the cob (3-4 ears)
1 pound small zucchinis diced
1 pound yellow summer squash, diced
1 cup of chopped medium heat green chiles
2 large tomatoes, diced
Salt and pepper, to taste
1 cup shredded cheddar jack cheese
- Heat the vegetable oil in a large skillet.
- Add the onions and garlic and saute over medium heat until the onions are translucent.
- Add the corn and cook 5 minutes.
- Stir in the zucchini, yellow squash, and green chile.
- Continue cooking over medium heat, stirring occasionally, until vegetables are tender.
- Stir in the diced tomatoes.
- Add salt and pepper to taste.
- Sprinkle the cheese over all and let sit in the pan until the cheese is melted.
- Serve immediately.
