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Chile relleno
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| 1. Burn chile on the stove till a little burn. |
2. Separate egg and mix whites till bubbly.
3. Cover chilies in towel and plastic bag to sweat (about 10 minutes)
4. Rinse chilies with water and peel skin as much as possible.
(be carful not to rip Chile)
5. Make a hole and clean inside of chile.
6. After cleaning inside stuff with queso fresco.
7. After whites are bubbly and puffy add yolk back to bowl and beat.
8. Set pan with a good amount of oil to heat.
9. Dip stuffed chile into flower (cover all around).
10. Dip chile into egg mix.
11. Fry chile open side up.
12. After fried set them on a plate with napkin to rest and oil to drip.
13. In a deeper pot add left over oil and mexican salsa, 2 spoons of chicken powder broth and a bit of cumin and water (needs to look soupy)
14. once the sauce boils add the chiles!
Note to wife:
Meal is best with beans, and sour cream.
mexican salsa:
boil 2 tomatoes, 5 chilies, 2 garlic cloves, salt.
let cool down
add mix a bit of the boiled water to blender for about 5 seconds.
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