Relleno means “stuffed”. Chiles rellenos /chee-lays ray-yay-nos/ are stuffed poblano chiles.
Most of us have had them in Tex Mex restaurants, stuffed with cheese or ground beef, and covered in sauce.
I serve these, stuffed with mashed potatoes, over hanger steak rubbed in a delicious chile-coffee rub and molé roja, as shown in the video.
I used a few other items in the video that I owe you recipes for. So here you go…
Ingredients for the batter:
3 eggs, separated
1 c. all purpose flour
¼ c. corn starch
½ tsp. coarse salt
Ingredients for three chiles rellenos:
3 medium sized poblanos
2# red potatoes
4 tbs. unsalted butter
½ c. cotija cheese, crumbled
2 tsp. coarse salt
Ingredients for the pickled onions:
1 c. warm water
1 tbs. sugar
1½ tsp. coarse salt
½ c. apple cider vinegar
½# red onion, sliced thinly
Dissolve the salt and sugar in the water, add the vinegar. Stuff the onions in a pint-size Ball jar and pour the brine mixture over so the onions are completely covered. Let stand at room temperature for at least an hour, or overnight in the fridge. Best eaten within a couple days, but it’s still good after a week. (Please note, the date on my jar was in June, the video date is October 8. I had the footage sitting around on my camera for a few months before I finally got around to editing it!)
Ingredients for the steak chile rub:
1 tsp. ancho chile powder (preferably ground from fresh and toasted)
2 arbol chiles, seeded (more or less, as desired. These pack some heat but are VERY flavorful)
1 tbs. coarse salt
½ tsp. black pepper
¼ c. dark roast coffee beans
Put everything in a coffee grinder and process until a fine powder. Keeps for a month or so.
As for the molé roja, well that’s another video! So stay tuned!!
If you happen to live in the Atlanta area, check out my other website to view my services. I’d love to cook for you!