CHILE RELLENOS SAUCE RECIPE RECIPES

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CHILE RELLENO RECIPE | FOOD NETWORK



Chile Relleno Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 13

4 pasilla chiles
1 pound queso fresco cheese
Toothpicks
3 eggs
1 tablespoon all-purpose flour
1 cup oil
4 medium Roma tomatoes, halved
1 cup water
2 garlic cloves, peeled and chopped
1 tablespoon chicken broth powder
1/4 cup oil
1 teaspoon all-purpose flour
1 tablespoon chopped oregano leaves

Steps:

  • Rice and beans, for serving, if desired
  • Heat grill to medium.
  • Grill and char the chiles on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the seeds. Stuff the peppers with the queso fresco and use toothpicks to hold them together.
  • Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated.
  • Add the oil to a frying pan over medium heat. Dip the stuffed peppers into the batter and fry until golden brown on both sides. Remove from the oil to a serving platter.
  • Add the tomatoes and water to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic and chicken broth powder.
  • Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture. Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano.
  • Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve.
  • If desired, serve with rice and beans.

RED CHILE SAUCE RECIPE | FOOD NETWORK



Red Chile Sauce Recipe | Food Network image

Provided by Food Network

Categories     appetizer

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield about 2 quarts

Number Of Ingredients 6

8 cups dried whole New Mexico red chile pods (medium hot)
Water, to cover
2 teaspoons salt
1/2 teaspoon ground or leaf Mexican oregano
6 cloves minced garlic, or 2 to 3 teaspoons granulated garlic
1 (8-ounce) can tomato sauce, optional

Steps:

  • Remove stems and seeds from dried chile pods. Rinse and place in 4-quart pot. Cover with water and bring to a boil. Remove from heat, cover, and let pods steep for 30 minutes.
  • Drain pods in a colander and reserve juice. Place softened pods into a blender or food processor, adding just enough reserved juice to barely cover. Blend to a fine consistency. Pour the resulting pulp into a fine sieve or colander and allow the extra juice to drain out, stirring occasionally.
  • Return this pulp to the 4-quart pot and add the salt, oregano, and garlic. Bring to a boil, then simmer uncovered for 10 minutes, stirring occasionally. Taste to adjust seasonings. If the sauce tastes bitter, add the tomato sauce. Simmer for 5 more minutes.
  • Use red chile sauce over enchiladas, chile rellenos, or as a side or sauce for any other Mexican entree.

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