Looking for Lisa, searched for tamales and mexican recipes for Christmas Eve...I'm not sure what I'm making, but family wants to start a tradition of Mexican food on Christmas Eve...I saw your menu and hope you have time to post these Thanks and Merry Christmas everyone
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ISO: ISO: Tamales and Chili Rellano Recipes...LisainLA
- Thread starter karensoca
- Start date
In Search Of:
carianna-in-wa
Well-known member
Hi Karen, I think I found the rellenos recipe Lisa posted...
didn't find anything on tamales yet though.
Here's the original post, with a second post by Lisa including her notes at the bottom.
REC: Chevy's Three-Cheese Chile Rellenos
You can use a canned sauce in place of the
one in the recipe, which is a bit detailed
but worth the work. Lawry's also makes a
very good enchilada sauce seasoning packet,
which you add to tomato sauce.
This was shared by swapper Silver and can
be found at:
http://food4.epicurious.com/HyperNews/get/ar
chive_swap49401-49500/49435/5.html
REC - Chevy's three-cheese chile rellenos
>>>
This is from they Chevy's & Rio Bravo
freshmex cookbook: and quite good I might
add.
Chevy's three-cheese chile rellenos
(they may be a bit time-consuming, but
there's nothing like 'em. Go for it.)
1 1/2 cups shredded cheddar
1 1/2 cups shredded monterey jack
1 cup queso fresco, plus additional for
garnish (queso fresco ("fresh cheese") is
soft, white, and crumbly. Often sprinkled
on foods as a garnish, usually sold in
plastic tubs. Can substitute farmer cheese
or feta.)
6 egg
1/4 cup flour, plus 2 cups for dredging
8 poblano chiles, at least 5 inches
long, roasted and peeled
Canola oil
Ranchero Sauce (recipe below)
To make the rellenos: Combine the three
cheeses in a mixing bowl. Cover and
refrigerate.
Seperate the eggs, placing the whites in a
clean, dry mixing bowl and the yolks in a
separate mixing bowl. (the bowl for the
whites must be completely grease free and
the egg whites must not have even the
slightest bit of yolk in them in order to
stiffen properly when whipped.) Using a
hand-held mixer on high speed, whip the egg
whites until soft peaks form when the
beaters are lifted up and out of the
whipped whites. Add the 1/4 cup flour and
mix for 10 seconds. Add the reserved egg
yolks and mix into the whites egg yolks and
mix into the whites and flour, using medium
speed, for 10 seconds. Using a large rubber
spatula, finish incorporating the yolks by
folding them in. Cover and refrigerate
until ready to batter the rellenos.
Make a cut down the length of the chiles.
Gently open chiles and hold under cold
running water to rinse away the seeds. Pat
the chiles dry with paper towels. Gently
press about 1/3 cup of the cheese mixture
into an oval-shaped ball and place inside
of the chiles. Using a wooden
toothpick, "sew" the seam of the chile
shut. Repeat until all chiles are filled.
Place the flour on a plate. Gently roll the
stuffed chiles in the flour to coat. Then
dip the stuffed chiles in the egg mixture
and coat completely. Line another plate
with paper towels.
Fill a heavy skillet with 3 to 4 inches of
the oil and heat over high until oil
sizzles when a pinch of flour is dropped
in. Add the stuffed chiles and fry one at a
time. When the chiles are light golden
brown, turn them to brown the other side.
Remove the chiles from the hot oil with
tongs and transfer to the paper towel-lined
plate to drain
To Serve: Place 2 rellenos on each plate
and remove the toothpicks and discard.
Spoon the Ranchero Sauce over the rellenos
and sprinkle the cheese over.
(Roasting peppers: roasting peppers takes a
little time, but the smoky flavor you get
is worth it. Don't hold back on the
charing. The pepppers should be black all
over. Once they steam, almost all the
blackend skin will peel away.)
To roast, preheat the broiler. Place the
peppers under the hot broiler, turning
regularly until all side are evenly
blackened. Place them in a container and
cover tightly with plastic wrap. Let the
peppers steam for 5-10 minutes. Peel or rub
the skin off and remove the seeds and stems
from the middle of the peppers(exception:
leave stem in place as you will cut chiles
lengthwise to remove seeds and to stuff).
Cover tightly and refrigerate until ready
to use, or for up to 2 days.
Ranchero Sauce:
This chunky quick-cooked salsa has a lot
more flavor than the store-bought stuff.
Use it on Chevys three-cheese chile
rellenos, huevos ranchers, and omelets.
Serve it with chips for dipping. Or heat it
up and toss it with pasta, just like a
traditional Italian sauce (for extra
credit, crumble some queso fresco on top).
1 Tbl olive oil
1 tsp minced garlic
3/4 cup chopped onion
3 cups chopped tomatoes
2 tsp tomato paste
1 1/2 tsp chipotle puree (see below)
1 tsp salt
1 tsp minced fresh oregano
Heat the oil in a saucepan over medium
heat.
Add the garlic and onion and saute until
soft. Add the rest of the ingredients,
increase the heat to medium-high, and bring
to a boil. Once boiling, decrease the heat
to low and simmer for 10 minutes. Remove
from the heat and let cool. Transfer to an
airtight container and refrigerate for up
to 3 days. To use, heat slowly over low
heat. If necessary, thin with 1 Tbl of
chicken stock at a time.
Chipotle Puree:
(Chipotles are jalapeno chiles that have
been slowly dried over smoke). You can
find them in Mexican markets, and in some
supermarkets, If you want to make this
puree from scratch. Or there is an easier
way. Buy a can of high-quality chipotles en
adobo-chiles marinated in a saucy paste of
vinegar and spices-and puree the contents
in a blender. This is one of those
occasions when something from a can tastes
just as good as what you'd make from
scratch.
6 cups water
4 ounces dried chipotle chiles, stems
removed
2 Tbl achiote paste
1 cup tomato paste
1 cup firmly packed brown sugar
1/4 cup red wine vinegar
2 tsp salt
1/4 cup olive oil
Combine all the ingredients in a saucepan
over high heat. Bring the mixture to a
boil, decrease heat to medium-low, and
simmer for 30 to 45 minutes. Remove from
the heat, and cool completely. Puree the
mixture in a blender or food processor
until smooth. Store in an air-tight
container in the refrigerator until ready
to use or for up to 3 days.
Anyhow, I love these and they are tasty,
for a variation, try different cheeses. For
quicker results, I sometimes use the whole
canned chiles, when I don't want to take
the time of roasting. Enjoy Silver
SECOND POST
I'm glad you like the looks of this recipe - it really is great. I only make them for special occassions (more)
like for New Year's Eve dinner - when I was
growing up, that was the traditional meal
of New Year's Eve, because of the
prep/mess/calorie thing. smileys/wink.gif
I can't imagine the rellenos without the
egg batter - I'll have to try that sometime.
To make the sauce in the recipe, I use
canned chipotle in adobo in place of the
chipotle puree in the ranchero sauce
didn't find anything on tamales yet though.
Here's the original post, with a second post by Lisa including her notes at the bottom.
REC: Chevy's Three-Cheese Chile Rellenos
You can use a canned sauce in place of the
one in the recipe, which is a bit detailed
but worth the work. Lawry's also makes a
very good enchilada sauce seasoning packet,
which you add to tomato sauce.
This was shared by swapper Silver and can
be found at:
http://food4.epicurious.com/HyperNews/get/ar
chive_swap49401-49500/49435/5.html
REC - Chevy's three-cheese chile rellenos
>>>
This is from they Chevy's & Rio Bravo
freshmex cookbook: and quite good I might
add.
Chevy's three-cheese chile rellenos
(they may be a bit time-consuming, but
there's nothing like 'em. Go for it.)
1 1/2 cups shredded cheddar
1 1/2 cups shredded monterey jack
1 cup queso fresco, plus additional for
garnish (queso fresco ("fresh cheese") is
soft, white, and crumbly. Often sprinkled
on foods as a garnish, usually sold in
plastic tubs. Can substitute farmer cheese
or feta.)
6 egg
1/4 cup flour, plus 2 cups for dredging
8 poblano chiles, at least 5 inches
long, roasted and peeled
Canola oil
Ranchero Sauce (recipe below)
To make the rellenos: Combine the three
cheeses in a mixing bowl. Cover and
refrigerate.
Seperate the eggs, placing the whites in a
clean, dry mixing bowl and the yolks in a
separate mixing bowl. (the bowl for the
whites must be completely grease free and
the egg whites must not have even the
slightest bit of yolk in them in order to
stiffen properly when whipped.) Using a
hand-held mixer on high speed, whip the egg
whites until soft peaks form when the
beaters are lifted up and out of the
whipped whites. Add the 1/4 cup flour and
mix for 10 seconds. Add the reserved egg
yolks and mix into the whites egg yolks and
mix into the whites and flour, using medium
speed, for 10 seconds. Using a large rubber
spatula, finish incorporating the yolks by
folding them in. Cover and refrigerate
until ready to batter the rellenos.
Make a cut down the length of the chiles.
Gently open chiles and hold under cold
running water to rinse away the seeds. Pat
the chiles dry with paper towels. Gently
press about 1/3 cup of the cheese mixture
into an oval-shaped ball and place inside
of the chiles. Using a wooden
toothpick, "sew" the seam of the chile
shut. Repeat until all chiles are filled.
Place the flour on a plate. Gently roll the
stuffed chiles in the flour to coat. Then
dip the stuffed chiles in the egg mixture
and coat completely. Line another plate
with paper towels.
Fill a heavy skillet with 3 to 4 inches of
the oil and heat over high until oil
sizzles when a pinch of flour is dropped
in. Add the stuffed chiles and fry one at a
time. When the chiles are light golden
brown, turn them to brown the other side.
Remove the chiles from the hot oil with
tongs and transfer to the paper towel-lined
plate to drain
To Serve: Place 2 rellenos on each plate
and remove the toothpicks and discard.
Spoon the Ranchero Sauce over the rellenos
and sprinkle the cheese over.
(Roasting peppers: roasting peppers takes a
little time, but the smoky flavor you get
is worth it. Don't hold back on the
charing. The pepppers should be black all
over. Once they steam, almost all the
blackend skin will peel away.)
To roast, preheat the broiler. Place the
peppers under the hot broiler, turning
regularly until all side are evenly
blackened. Place them in a container and
cover tightly with plastic wrap. Let the
peppers steam for 5-10 minutes. Peel or rub
the skin off and remove the seeds and stems
from the middle of the peppers(exception:
leave stem in place as you will cut chiles
lengthwise to remove seeds and to stuff).
Cover tightly and refrigerate until ready
to use, or for up to 2 days.
Ranchero Sauce:
This chunky quick-cooked salsa has a lot
more flavor than the store-bought stuff.
Use it on Chevys three-cheese chile
rellenos, huevos ranchers, and omelets.
Serve it with chips for dipping. Or heat it
up and toss it with pasta, just like a
traditional Italian sauce (for extra
credit, crumble some queso fresco on top).
1 Tbl olive oil
1 tsp minced garlic
3/4 cup chopped onion
3 cups chopped tomatoes
2 tsp tomato paste
1 1/2 tsp chipotle puree (see below)
1 tsp salt
1 tsp minced fresh oregano
Heat the oil in a saucepan over medium
heat.
Add the garlic and onion and saute until
soft. Add the rest of the ingredients,
increase the heat to medium-high, and bring
to a boil. Once boiling, decrease the heat
to low and simmer for 10 minutes. Remove
from the heat and let cool. Transfer to an
airtight container and refrigerate for up
to 3 days. To use, heat slowly over low
heat. If necessary, thin with 1 Tbl of
chicken stock at a time.
Chipotle Puree:
(Chipotles are jalapeno chiles that have
been slowly dried over smoke). You can
find them in Mexican markets, and in some
supermarkets, If you want to make this
puree from scratch. Or there is an easier
way. Buy a can of high-quality chipotles en
adobo-chiles marinated in a saucy paste of
vinegar and spices-and puree the contents
in a blender. This is one of those
occasions when something from a can tastes
just as good as what you'd make from
scratch.
6 cups water
4 ounces dried chipotle chiles, stems
removed
2 Tbl achiote paste
1 cup tomato paste
1 cup firmly packed brown sugar
1/4 cup red wine vinegar
2 tsp salt
1/4 cup olive oil
Combine all the ingredients in a saucepan
over high heat. Bring the mixture to a
boil, decrease heat to medium-low, and
simmer for 30 to 45 minutes. Remove from
the heat, and cool completely. Puree the
mixture in a blender or food processor
until smooth. Store in an air-tight
container in the refrigerator until ready
to use or for up to 3 days.
Anyhow, I love these and they are tasty,
for a variation, try different cheeses. For
quicker results, I sometimes use the whole
canned chiles, when I don't want to take
the time of roasting. Enjoy Silver
SECOND POST
I'm glad you like the looks of this recipe - it really is great. I only make them for special occassions (more)
like for New Year's Eve dinner - when I was
growing up, that was the traditional meal
of New Year's Eve, because of the
prep/mess/calorie thing. smileys/wink.gif
I can't imagine the rellenos without the
egg batter - I'll have to try that sometime.
To make the sauce in the recipe, I use
canned chipotle in adobo in place of the
chipotle puree in the ranchero sauce
This is the one I use, see more notes inside
I must admit to being a bit laz most of the time with this - I love the canned enchilada sauces we can get in our stores, so mostly use those or Lawry's packet seasoning and tomato sauce for my sauce base.
I like to add some pureed chipotles en adobo to the sauce - I use canned instead of the chipotle puree called for in the recipe.
Make sure to remove the toothpicks before serving. smileys/wink.gif
One final note - if I am serving these to folk who don't like a lot of heat, I use Ortega canned whole chiles instead of roasting my own - the heat variation is less in the canned than the fresh.
As for tamales - I am lucky enough to have a dear friend who provides me with handmade tamales from her family's tamalada. Check out this link to a nice article about tamale making, including recipes and symbolism of the tamale wrappings.
http://seattlepi.nwsource.com/food/101204_tamales25.shtml
I must admit to being a bit laz most of the time with this - I love the canned enchilada sauces we can get in our stores, so mostly use those or Lawry's packet seasoning and tomato sauce for my sauce base.
I like to add some pureed chipotles en adobo to the sauce - I use canned instead of the chipotle puree called for in the recipe.
Make sure to remove the toothpicks before serving. smileys/wink.gif
One final note - if I am serving these to folk who don't like a lot of heat, I use Ortega canned whole chiles instead of roasting my own - the heat variation is less in the canned than the fresh.
As for tamales - I am lucky enough to have a dear friend who provides me with handmade tamales from her family's tamalada. Check out this link to a nice article about tamale making, including recipes and symbolism of the tamale wrappings.
http://seattlepi.nwsource.com/food/101204_tamales25.shtml