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thebajarunner
Ultra Nomad
Posts: 3696
Registered: 9-8-2003
Location: Arizona....."Free at last from crumbling Cali
Member Is Offline
Mood: muy amable
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Two hours exactly
| Quote: | Originally posted by TonyC
| Quote: | Originally posted by thebajarunner
They are Teresa's specialty,
She made 15 for a dinner party this week,
Went to five stores before she found peppers that met her approval.
The meringue has to be just so, then dipped and quickly deep fried, and then the grease patted off with paper towels.
The relleno is the ultimate test for trying out a new restaurant.
Order one, and you will immediately know just how good the place is- and most places do not measure up.
For starters, most places use canned peppers, and it is all downhill from there! |
WHERE? Would make the drive, if she's within a couple of hours from Vallejo. Also heading down to Baja Norte in a couple of weeks, if she's on the
way down. |
When you get back give me a U2U and we can arrange a visit, and swap all kinds of lies and tall tales about Baja.
In two weeks one of the Nomad "Superstars" will be staying with us for a few days and we will be scheming on a whole new project....
stay tuned,
and come on up when you return, just need a few days warning for the little mrs.
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Hook
Elite Nomad
Posts: 9006
Registered: 3-13-2004
Location: Sonora
Member Is Offline
Mood: Inquisitive
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East meets West Chile Rellenos
Carol, these probably wont be up your alley but I have been completely converted to the style of rellenos they serve in the Denver area.
They take freshly roasted Hatch chiles from NM, fill them with cheese, wrap the whole thing in a wonton skin so that it looks like an egg roll. Then
fry until cheese is melted and the wonton is crispy. Ultra thin "batter" coating without all the mess of flour and eggs.
Naturally, they cover it with a green chile sauce made with Hatch chiles, chicken stock, chunks of pork. That is de riguere for Denver.
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Sallysouth
Super Nomad
Posts: 1835
Registered: 10-9-2003
Location: Capo Beach
Member Is Offline
Mood: missing Baja...
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Hook, Aren't the Hatch chilles really hot?Kinda similar to a Bonnet or the same?Inquiring minds....
Happiness is just a Baja memory away...
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mulegemichael
Super Nomad
Posts: 2310
Registered: 12-24-2007
Location: sequim,wa. and mulege
Member Is Offline
Mood: up on step
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Gotta agree on the chiles from Santiago at the Palomar....shrimp rellenos are the VERY BEST that exist there...especially with a ice cold pacifico
after walking up into the canyon el zorro to the waterfall....whatta gorgeous place in baja!!!
dyslexia is never having to say you\'re yrros.
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The Gull
Super Nomad
Posts: 2223
Registered: 8-28-2003
Location: Rancho Descanso, BCN
Member Is Offline
Mood: High
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This Just In...from another Post
try adding BAM to the batter.
�I won\'t insult your intelligence by suggesting that you really believe what you just said.� William F. Buckley, Jr.
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Hook
Elite Nomad
Posts: 9006
Registered: 3-13-2004
Location: Sonora
Member Is Offline
Mood: Inquisitive
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They're not that hot. I think they are similar to Anaheims. Some heat, but not much if you remove the seeds. Milder than jalapenos, for sure.
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Sallysouth
Super Nomad
Posts: 1835
Registered: 10-9-2003
Location: Capo Beach
Member Is Offline
Mood: missing Baja...
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Thank you for that info Hook.Guess it's time to bone up on my chille info!
Happiness is just a Baja memory away...
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chuckbolton
Newbie
Posts: 19
Registered: 10-11-2008
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chile rellenos are typically made with ancho chiles-- hatch is simply the place in NM where they are grown. ancho chiles are generally very mild--
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Russ
Elite Nomad
Posts: 6741
Registered: 7-4-2004
Location: Punta Chivato
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Maybe in NM they are typically ancho/poblano. But here tradition is Calif/Anh. Although some restaurants do use Poblanos. What is the typical cheese
used in NM? Here queso fresco is the norm but some like jack.
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Carol
Junior Nomad
Posts: 37
Registered: 9-2-2003
Location: Kelowna, BC Canada
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Chile Rellenos
Thanks, I don't think I've ever tried the Chile Rellenos there but I sure as heck remember drinking the Margs. YIKES! We're talking powerful.
| Quote: | Originally posted by mulegemichael
Gotta agree on the chiles from Santiago at the Palomar....shrimp rellenos are the VERY BEST that exist there...especially with a ice cold pacifico
after walking up into the canyon el zorro to the waterfall....whatta gorgeous place in baja!!! |
[Edited on 11-1-2008 by Carol]
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Santiago
Ultra Nomad
Posts: 3502
Registered: 8-27-2003
Member Is Offline
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| Quote: | Originally posted by shari
she also has great tongue tacos. |
Whoa.......does Juan know about this??
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Oso
Ultra Nomad
Posts: 2637
Registered: 8-29-2003
Location: on da border
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Mood: wait and see
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I don't think that much of the ones stuffed only with cheese and I've had some really crappy ones in so-called Mexican restaurants in the states. I
hardly ever order them anymore because they're never as good as my wife's. She's from Hidalgo and stuffs poblanos with picadillo. First she fries up
a mixture of chopped beef (burger in a pinch), garlic, onions, tomatoes and piñones (pine nuts- peanuts in a pinch),salt & pepper, maybe a shot of
"salsa inglesa"-worcestershire, then fills the chile, dredges in flour and beaten egg and fries. She serves them with red chile sauce but I prefer
mine without.
All my childhood I wanted to be older. Now I\'m older and this chitn sucks.
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Hook
Elite Nomad
Posts: 9006
Registered: 3-13-2004
Location: Sonora
Member Is Offline
Mood: Inquisitive
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Man, that sounds good, Oso. Gotta try that method. We've got lots of pine nuts right now.
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capt. mike
Elite Nomad
Posts: 8085
Registered: 11-26-2002
Location: Bat Cave
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Mood: Sling time!
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Oso - i Love chilis but am not well schooled on good prep so indulge me, ok?
i know when we get the hatch green ones here we roast them then peel before using. when you do it with jalapenos it's called chipotle?
which chili varieties can you use/cook unpeeled? like green bell peppers.
do you roast and peel the poblano or fry them skin on?
de skinning peppers is kind of a pain and they hold the filling in better when skin on i think?
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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Oso
Ultra Nomad
Posts: 2637
Registered: 8-29-2003
Location: on da border
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Mood: wait and see
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Mike,
Chipotles are smoked jalapeños, usually ripe red ones. You can make them yourself in a fish smoker or a covered grill with a LOW fire, preferably
indirect coals, maybe some mesquite.
Aside from jalapeños, you can chop fresh serranos and add to scrambled eggs, lots of uses for fresh chilies of the smaller varieties, pekin, cayenne,
etc. But if you're going to stuff the larger ones, ya gotta peel 'em or the flour and egg won't stick.
Maybe you're leaving out the "steaming" part? Try roasting them on a comal to the point they are blistering but not too burnt and then wrap them in a
hot damp towel and let them steam awhile. They should be much easier to peel then.
All my childhood I wanted to be older. Now I\'m older and this chitn sucks.
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Cypress
Elite Nomad
Posts: 7641
Registered: 3-12-2006
Location: on the bayou
Member Is Offline
Mood: undecided
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Yea, all those peppers are real tasty, any way you fix 'em.
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duke62
Nomad
Posts: 112
Registered: 11-16-2007
Location: La Mesa & Erendira
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I guess I will add my humble opinion, as y'all are making me hungry, as to the four questions you must ask a restaurant if you want to eat/not eat
their Chile Rellenos (and, in the process, discover the quality of their food in general):
1. Are the chiles fresh or canned? (Warning, many servers will lie about this.)
2, What type of chiles do you use? (In my mind, the bland Anaheim Chiles are not that great. A fresh, dark green, roasted Poblano is best.)
3. What type of mole/ sauce is it served with? (A very underlooked issue. I want a very light sauce.)
4. What is the filling? (I agree completely with Oso. The filling is the most important part. He had my mouth watering about his wife's recipe.) I had
the best Chile Rellenos, in, of all places, Palm Springs when my wife and I were there for a wedding. Not a fancy place, kind of a hole-in-the-wall
we stumbled upon one morning. We were there at late breakfast/brunch hour, and I asked the server what she recommended. "Senor, Los Chiles Rellenos,
made this morning. Inside, hay pinones, cebollas, tomates de nuestra jardin, mucho mas, y, un poquito queso de Oaxaca."
p.s. On that occason, I did not even dare to ask her if the chiles were fresh.
p.p.s. My wife ate most of my plate because she decided she LOVED them, and, if I was a decent husband, I should eat her Chilaquiles instead (which
were excellent as well.)
p.p.p.s. No batter. I love a fluffy batter, but these held their own against many I have had with batter.
Final say: The other best place in the states (I have also had many delicious meals of this variety in Mexico) was a place, no longer in existence,
in Mission Valley (Si, es la verdad), San Diego, called El Tecolote, owned by a semi-famous, retired Mexican movie star. His Beef Tongue was also to
die for.
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Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
Member Is Offline
Mood: Optimistic
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My favorite chili rellenos...
...are made right at home the old-fashioned way. Carmen's family recipe earns everyone's applause.
.
Recently, my guest Pier enjoyed them so much he wanted to hire her for his new restuarant in San Jose del Cabo. Tough luck, buddy.
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A day or two later, suffering an acute snack attack spasm..I put together some yummy leftovers from the fridge. Left up to me, that plate
would not need washing after I finished....but others have stringent and unwavering ideas.
I do what the voices in my tackle box tell me.
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Udo
Elite Nomad
Posts: 6337
Registered: 4-26-2008
Location: Black Hills, SD/Ensenada/San Felipe
Member Is Offline
Mood: TEQUILA!
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Ey Pompano...
what are the chances of Carmen sharing her family recipe?
I've tried six chile rellenos recipes, and none are there to my or my wife's satisfaction.
Add to my U2U if you do not wish to post it...
My sincerest appreciations, buddy!
Udo
Youth is wasted on the young!
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Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
Member Is Offline
Mood: Optimistic
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Udo...I will attempt to wrest it out of her. Stand by.
I do what the voices in my tackle box tell me.
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