Saucy

 

Brian sent hot sauce. I can’t wait to taste them. I want to have them all open at the same time so I can decide which is my favourite!

He also sent me his chile rellenos recipe. Maybe I will try making those next:

Chiles Rellenos (Stuffed Peppers)

“This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice.”

INGREDIENTS:
4 fresh poblano chile peppers (and sweet peppers for Jill)
1/2 pound lean ground beef
1 onion, chopped
1 clove garlic, chopped
salt and pepper to taste
3 eggs, separated
1 cup crumbled Cotija or Queso Fresco cheese
2 roma (plum) tomatoes, chopped
1/2 cup all-purpose flour
1 cup corn oil
toothpicks, corn tortillas

DIRECTIONS:
1. Wear protective gloves – Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a sealed tupperware, and let them sweat/steam for a while. This will allow the skins to peel of easily.
2. While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
3. Wear protective gloves – Remove the peppers from the tupperware, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
4. Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
5. Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter

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