[hrothgar]

Anyone have a good recipe or advice for someone experimenting with chiles relleno for the first time?

(I have the version from Diane Kennedy's Essential Cusines of Mexico)

[TimG]

I have Rick Bayless's Chiles Rellenos de Picadillo recipe if you're interested. I've never tried it, so no advice.

[hrothgar]

TimG, on Jan 19 2009, 06:07 PM, said:

I have Rick Bayless's Chiles Rellenos de Picadillo recipe if you're interested. I've never tried it, so no advice.

I'd love this (especially since I'm using his mole negro recipe) as an accompaniment

[matmat]

i assume you've googled for this?

i've found a ton of good recipes online in the past, most come with various ratings & such.

[Phil]

Chile Rellenos are pretty basic. There aren't a lot of variations that I've seen, except in some of the Southwest (not Mexican) cookbooks.

[TimG]

From Bayless's book:

Quote

Chiles rellenos are slid onto hundreds of plates in restaurants and market fondas throughout the Republic every day, and they can be as different as the Northern long green variety stuffed with Chihuahua cheese, or the Veracruz meat-stuffed jalapenos wrapped in a tortilla to eat "taco-style" in the market.  They might come filled with shredded crab or shrimp (as on the upper east and west coasts); they might be simple and unsauced, or made from reconstituted chiles anchos, or even stuffed with warm fried beans and set out unbattered.

[zman102]

Hi Ken,

How did your chilles rellenos turn out?

I have made these for years from a recipe from the Sunset magazine's Mexican Cookbook (circa 1975). The recipe gives three ways to make the coating (thin and crisp, puffy or omelet like). I like the puffy variety.

I always made them using fresh California (Anaheim) chilles. They say you can use canned, but I always liked the roasted taste of the fresh chilles.

First fell in love with this dish when I had it at Gay and Larry's Mexican restaurant (in Riverside, CA and later Rubidoux, CA). I think the restaurant is closed now.

My preference is to serve them without sauce, with fresh salsa, avacado and sour cream on the side.

Hope yours turned out well.

Paddy

[zman102]

Sorry Hrothgar......I wrote Ken instead of you......please ignore my mistake.