Alternatively you can use ancho chiles stuffed with skirt steak & onions & served with guacamole.
Recipe #1
Grill Anaheim chilis until half black. Add sliced red onion to grill and brush with oil; let brown and soften. When chilis are blackened rub off skin. Cut a slit in side and rinse to remove seeds.
combine:
Grated jack cheese
Grated cheddar cheese
Grated (Chihuaua cheese)
cooked shrimp
Chop grilled onion into 1/4" pieces
Mexican oregano
salt, small amount
pepper
mix all with hand
Stuff chilis with filling, leaving chili's open. Wrap 1-2 chilis in corn husks soaked in water for 30-40 minutes. Wrap in husk to cover. Wrap in another husk in opposite direction then tie the middle and leave ends open. Grill for about 10 minutes, turning often, and serve.
Recipe #2
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."
For Batter
5 large eggs separated do not discard yolks
Salt, garlic salt, pepper
1/4 cup flour
For Salsa Ranchera
5 tomatoes
1 large onion
3 serranos sliced
1 1/2 Tsp minced garlic
Cumin to taste
Chicken knorr to taste
1 Tbsp evoo
For Chiles
6 Chile Pasilla charred and peeled
Cheese of choice cut in thick bars
1. 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 plastic bag, and let them sweat 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. Remove the peppers from the bag, 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.
Red Sauce
a 35-ounce can plum tomatoes, drained
1 onion, chopped coarse
2 garlic cloves, chopped coarse
2 fresh or pickled jalapeño chilies, or to taste, seeded and minced (wear rubber gloves)
3 tablespoons vegetable oil
preparation
In a pot add evoo, garlic and onions. Sauté until translucent. Add remaining ingredients. Allow tomatoes to reduce down add 3 cups of water and Knorr bouillon to taste as well as cumin. If available add 1 can of tomato sauce. This will make the sauce vibrant and a little thicker. Simmer for a few minutes and done.
In a blender purée the tomatoes with the onion, the garlic, and the chilies. In a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the tomato purée, and cook the mixture, stirring occasionally, for 5 minutes. Season the sauce with salt and black pepper.
Once your chiles have been peeled and filled with cheese of your choice, dust them with a little flour. Take your egg whites and put them in a chilled bowl. Beat them on high speed using a clockwise motion until stiff peaks form. Stir in yolks and season the batter. I used pepper and garlic salt. Fill a skillet with oil about halfway and let it get hot. Add 1/4 cup of flour to your batter and beat in. Take your chiles 1 by 1 and dip in the batter to coat evenly. Put in hot oil and with a spatula overlap the oil. Once golden flip allow the other side to become golden. Put chilis on a plate and begin to make your salsa.
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.
Plate your rellenos add Salsa and top with cheese. Serve with rice, beans and homemade tortillas!!! Enjoy!!!
Recipe #3
6 fresh Anaheim chili peppers
1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
2 eggs, separated
1 teaspoon baking powder
¾ cup all-purpose flour
1 cup vegetable shortening for frying
1 can red enchilada sauce
Red Sauce:
In a mortar and pestle grind cumin, cayenne, coriander, garlic powder, onion flakes and smoked paprika. Melt a tsp. butter in a pan, add the spices, stir in about a tbsp flour, add 2 tbsp mole and add the can of red enchilada sauce.
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side. Serve with red sauce and pico-de-gallo.
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