We ducked up this traditional Chile Relleno recipe with some smokey chiptotle in adobo.
It is duck-a-lishous. Get your feathers in a ruffle and try it. May the duck me with you.
Ingredients
8-10 pasilla chiles
2 pounds Queso Fresco or Monterey Jack cheese
12 eggs
8 medium Roma tomatoes, halved
6 garlic cloves, peeled and chopped
2 tablespoons of chicken stock base
Vegetable oil
½ cup for roux
enough for frying 2 inches deep
All-purpose flour
¼ cup for the sauce roux
2 tablespoons for the batter
1 cup for dredging
1 teaspoon Mexican oregano
4 ounces chipotle in adobo sauce
1 teaspoon baking powder
1 teaspoon baking soda
Sauce
Add 8 Roma tomatoes to a small pot.
cover with water right above tomatoes.
Heat on medium-high for about 10 minutes until tender.
Add the tomatoes and water from the pot to a blender.
Add 6 minced garlic cloves.
Add 2 tablespoons of chicken stock base.
Add 4 ounces chipotle in adobo sauce.
Blend until smooth.
Add ½ cup of vegetable oil to a frying pan, over low heat.
Stir in ¼ cup flour to make a roux mixture.
Cook the flour until browned.
Add the tomato sauce.
Add 1 teaspoon Mexican oregano.
Simmer for 5 minutes.
Prepare the Pasillas
Heat grill to medium.
Grill and char the chiles on both sides.
Once blackened put in a plastic bag for 10 minutes to sweat out any moisture.
Remove from the bag and peel off the skins of the pasillas.
Slit them down the middle and remove the seeds.
Stuff each pepper with the cheese and use toothpicks to hold them together.
Batter
Separate 12 egg yolks from the whites.
Put the egg yolks in one bowl and the whites in another bowl.
Beat the egg whites with an electric mixer until the whites fluff up.
Beat the egg yolks with an electric beater until the yolks turn into batter.
Put the whites and yolks together in one bowl.
Add 1 teaspoon baking powder.
Add 1 teaspoon baking soda.
Add 2 tablespoons of all-purpose flour.
Mix with an electric mixer until completely incorporated and fluffy.
Fry Time
Add vegetable oil to a frying pan about 2 inches over medium-high heat.
Add 1 cup of all-purpose flour to a shallow pan for dredging.
Dredge the peppers in the flour.
Submerge the stuffed peppers into the batter.
You can use your hands (it makes a mess).
Fry until golden brown on both sides (about 2 minutes on each side).
Remove from the oil to a serving platter.
Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve.
Serve with rice and beans.
