Poblanos Rellenos - Print This Recipe
Yield: 10 Servings
4 oz/113 g dried black beans, soaked overnight 4 oz/113 g dried red kidney beans, soaked overnight
64 fl oz/1.92 L corn oil, or as needed
10 poblano chiles
2 oz/57 g small-dice onions
2 tsp/6 g minced garlic cloves
½ fl oz/15 mL olive oil
4 oz/113 g grated jalapeño Jack cheese
4 oz/113 g grated dry Jack cheese
4 oz/113 g grated queso Chihuahua
4 oz/113 g grated ancho caciotta
2 tsp/2 g chopped marjoram
1 ½ tsp/1.50 g epazote
1 tsp/2 g dried Mexican oregano, crushed
2 tsp/10 g salt
½ tsp/1 g freshly ground black pepper
60 tortilla chips
10 cilantro sprigs
5 fl oz/150 mL sour cream
10 fl oz/300 mL Summer Squash Salsa (recipe follows)
- Cook each type of beans separately in boiling water until completely tender, about 90 minutes for the black beans and 1 hour for the kidney beans. Drain and cool to room temperature.
- Fill a deep rondeau with 1 to 2 in/3 to 5 cm of corn oil, or use a deep fryer. Heat the oil to 350°F/177°C. Working in batches, fry the chiles very quickly on all sides so the skin blisters, about 3 minutes per batch.
- Place the chiles in a large bowl, cover with plastic wrap, and allow them to “sweat” for 30 minutes.
- Using the back of a paring knife, remove the blistered skin without cutting or damaging the chiles. Cut a slit down the length of each chile. Scrape out the seeds, making sure to leave the chiles whole.
- For the filling, sweat the onions and garlic in the oil over medium heat for 2 to 3 minutes. Combine with the beans. Add the grated cheeses, herbs, half the salt, and the pepper. Mix gently together.
- Fill each chile with 3 oz/85 g of the filling and roll, overlapping the cut edges.
- Heat the poblanos rellenos in a 350°F/177°C oven until the filling is very hot, 18 to 20 minutes.
- Serve each poblano relleno with 6 tortilla chips, 1 cilantro sprig, ½ fl oz/15 mL of sour cream, and 1 fl oz/30 mL of Summer Squash Salsa.
Summer Squash Salsa
Makes 32 fl oz/960 mL
1 yellow squash, seeded, small dice
1 zucchini, seeded, small dice
1 ½ oz/43 g small-dice carrots
6 ½ oz/184 g small-dice plum tomatoes
3 oz/85 g small-dice tomatillos
3 oz/85 g small-dice red onions
½ oz/14 g minced chipotle chiles
1 ½ tsp/1.50 g coarsely chopped marjoram
4 tsp/4 g cilantro, chiffonade
1 fl oz/30 mL extra-virgin olive oil
1 fl oz/30 mL rice wine vinegar
½ tsp/2.50 g sugar
salt, as needed
ground black pepper, as needed
- Blanch the squash, zucchini, and carrots, separately, in boiling salted water until just tender. Shock in an ice bath and drain.
- Combine with the remaining ingredients and mix well. Adjust seasoning with salt and pepper.
- The salsa is ready to serve now, or it may be refrigerated for later use.
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