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Sharksbaja
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Chile rellenos
I had a nice relleno made with a chile that looked more like a bell pepper than that of a chile. Didn't taste like one though but was mild with good
texture. Can someone clue me in on the chile(s) typically used in Baja for relllenos?
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Pompano
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chiles....
sharks...I don't know what Saul or others in town use, but my wife uses pasilla chiles...(known as anchos up north, I think) ...also the anaheims.
They look like this....would imagine you can get them in most all the markets in Mulege and Sta. Rosalia.
I do what the voices in my tackle box tell me.
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elizabeth
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Pompano's chiles are also known as poblanos. Anchos are dried poblanos. Nomenclature changes throughout Mexico and the US, so lots of chiles are
known by different names in different places.
Poblanos are most often used for rellenos....
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Pompano
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hey thanks, elizabeth...I remember now that my wife called these poblanos, too. Manuel Cuesta always has some nice ones..as does Saul's and other
markets in Mulege.
I do what the voices in my tackle box tell me.
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Paula
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Sharks, I buy nice pasillas/poblanos in the supermarkets in Montana, so you should be able to find them in Oregon if you're up there. They grow them
up that way too, so maybe some nice fresh ones in the farmers markets and fruit stands.
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vandenberg
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Around the Sacramento area most people use the Anaheim chilies for Rellenos. They're much more consistent heat wise. We use the Poblanos here,of
course, but you will find some severe " HOT " ones in a batch, and a lot of my gringo friends are put off by this. However, I love those myself.
Too bad you can not tell the heat by sight.
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Cypress
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You've got to peel those peppers to make premo rellenos, Put 'em in a bag and steam 'em, then pull the hide off.
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bajajudy
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I roast them, put them in a bag in the freezer for a few minutes, and peel them. They have a better flavor than steaming, I think.
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Paula
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when you get a hot batch of poblanos, which should be mild but aren't always, after roasting and peeling them you can soak them in salted water for
half an hour or so and then drain them. Sometimes this works, but not always.
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Sharksbaja
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Yep those be them. Poblanos that is. Yes I have seen them at Fred Meyers before but they weren't near as large as the one's I had at La Palapa (in
Loreto)
Actually Pompano I had a relleno at Sauls but it was very FLAT so my guess was it was another animal than the poblanos.
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Mike Supino
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| Quote: | Originally posted by Sharksbaja
YI had a relleno at Sauls but it was very FLAT so my guess was it was another animal than the poblanos. |
After the chilis are roasted they become very pliable and the amount of filling would dictate the flatness or roundness of them.
Therianthropic
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Frank
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you guys are killing me....
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Sharksbaja
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| Quote: | Originally posted by Mike Supino
| Quote: | Originally posted by Sharksbaja
YI had a relleno at Sauls but it was very FLAT so my guess was it was another animal than the poblanos. |
After the chilis are roasted they become very pliable and the amount of filling would dictate the flatness or roundness of them.
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How do I always manage..
ok, they were anorexic chilis
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msmamrim
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My mom would roast and peel the peppers just like what bajajudy said. She used Anaheim and they were mild. What made them hot was my mom's homemade
salsa picante. Yes, the chiles rellenos were flat but still very delicious.
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Pompano
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A chile rellenos contest...? With graduating ratings. A winning contender from each town could compete in the grand finale next year. A Baja Food
Fair. Specialties welcomed. Banana cream pies sought.
Mulege area cafes featuring chile rellenos with some regularity and fanfare are:
La Palapa
Jungle Jim's - Thursdays
Bony's at Coyote - Wednesday
Hope I didn't miss anyone?
Must be a ton more out there....
I do what the voices in my tackle box tell me.
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bajajudy
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Best ever, hands down...Mary's Cocina Economica, San Jose del Cabo. In Chamizal on Pescador across from Mexcan Solar.
Also Dante's also in Chamizal on Pescador but across from the Hangman. Pretty good ones at Jazmine's in town too. Rigo's, if you like crema on top.
They happen to be one of my favorite foods of any cuisine so I sample them frequently.
Am still waiting to be in Mulege on a Thurs.
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elizabeth
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More chile relleno trivia....
I grill them, either on my jen-air kitchen grill, or in better weather over charcoal. Then I wrap them loosely in a damp kitchen towel. That way
they steam just enough to loosen the peel, but not enough to make them overcooked.
In addition to the salt water treatment, you can also use vinegar water to get rid of some of the heat for wimpy eaters! Poblanos are notorious for
having an unpredictable amount of heat...but, the heat is mostly concentrated in the shoulders, so if you don't like the heat don't eat that high, and
the person doing the peeling can pretty easily tell from smell which ones will be hottest.
Insides...some of my favorite ways to cook them...I almost always make them desnudo (no batter)...
Stuffed with salpicon de jaiba and served on a bed of guacamole and topped with salsa fresca and crema...
stuffed with picadillo cubano (ground or minced beef with tomatoes, green olives, and capers...
stuffed with pork picadillo and with walnut sauce, topped with Italian parsely and pomegranite seeds (chiles en nogada)...
for breakfast stuffed with scrambled eggs, and topped with salsa fresca, sliced avocado, and cotija....
What's your favorite way to cook rellenos?
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Sharksbaja
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Crab c-cktail stuffed?
Thanx Liz for your great spin on an old favorite!
Pomegranite seeds? que es nogada?
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bajajudy
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Sharks
Chiles en nogado is the national dish for the month of September(It is red, white and green). It is served cold or room temp...not hot. It is chiles
stuffed with something similiar to mincemeat with a creamy walnut sauce on top and pomegranite seeds sprinkled on top of that.
I had read about this dish for years and wanted to try it in the worse kinda way. We were in Mex City eating in a restaurant before we went to Ballet
Folklorica and we had decided to look at the menu and pick something immediately as we were running late. Well, we ordered and were sitting there
sipping a glass of wine when this waiter went by with this plate of what I was sure was chiles en nogada. When he came back by, I asked him and sure
enough that is what they were. I was thrilled. The next night, we marched into the restaurant and I puffed up and ordered chiles en nogada, my mouth
watering in anticipation. The waiter said I am sorry we dont have that on the menu....I said but last night............. He said," AH, today is Oct
1st, we only have those for mes de patria....Septiembre." I was so bummed I wanted to cry.
I have since found a restaurant in Mex city that serves this dish all year long........thank goodness.
Also Spencer in San Lucas doesn a great job of chiles en nogada
[Edited on 4-5-2006 by bajajudy]
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vandenberg
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| Quote: | Originally posted by elizabeth
More chile relleno trivia....
.
Insides...some of my favorite ways to cook them...I almost always make them desnudo (no batter)...
Stuffed with salpicon de jaiba and served on a bed of guacamole and topped with salsa fresca and crema...
stuffed with picadillo cubano (ground or minced beef with tomatoes, green olives, and capers...
stuffed with pork picadillo and with walnut sauce, topped with Italian parsely and pomegranite seeds (chiles en nogada)...
for breakfast stuffed with scrambled eggs, and topped with salsa fresca, sliced avocado, and cotija....
What's your favorite way to cook rellenos? |
Elizabeth,
I'm gaining weight just looking at your rellenos
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