Easy Chiles Rellenos
This is the easiest chile relleno recipe using our dried chile ancho, follow our step by step guide and serve this beautiful dish to your friends and family!
Ingredients for the Chiles Rellenos:
- Casa Mexicana Chile Ancho
- 350gr of white cheese (we recommend queijo flamengo or mozzarella)
- 2 liters of water
- 3 eggs
- 2 tbs of wheat flour
- ½ tsp baking powder
- 6 tbs cooking oil
- Cilantro for garnish (optional)
- Serve with Komali Tradicional 500gr
Ingredients for the Chile relleno salsa:
- Casa Mexicana Chile guajillo
- Casa Mexicana Chile árbol
- 3 tomatoes
- ½ onion
- 1 garlic clove
STEP 1 – HYDRATE THE ANCHO CHILIES
Start by carefully making a transversal cut in the chilies, just on one side, remove the seeds and veins. Let them soak in a bowl with enough hot water for 5 minutes to soften them out, drain. Dry with a paper towel and set aside.
STEP 2 – PREPARE THE FILLING
To prepare the filling, heat a tablespoon of oil in one pot and fry the chopped onion for a couple of minutes, then add the beans and continue cooking for a couple of minutes. Add the shredded cheese and season with salt if necessary and reserve. Fill each ancho with the previous mixture, you can also use meat or veggie picadillo as well as just cheese for filling.
STEP 3 – WHIP THE EGGS
Beat the whites to nougat in a bowl for 5 minutes until they turn white and frothy. Add the yolks and continue beating until integrated. When the whip is ready, prepare the frying pan by adding enough cooking oil and set medium heat. Stir each chile ancho in the and fry in the pan when the oil is very hot, one or two at a time.
STEP 4 – PREPARE THE SALSA
In a small pot add 4 cups of water, add the tomatoes, onion, garlic, guajillo and árbol chilies. Let it boil for 5-6 minutes. Transfer the ingredients to a food processor along with some of the boiling water in the pot and blend for 30 seconds. Discard the rest of the water. In the same pot strain the sauce with the colander and bring to boil for 3-5 minutes.
STEP 5 – SERVE
Once all the chilies are evenly fried, they are ready to serve! Start by placing you chile ancho on an extended dish, pour the salsa, top with sour cream, cilantro or parsley. Enjoy!