• Tacos 'n Such - 01

    From Dave Drum@1:3634/12 to All on Sun Nov 6 12:27:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chilies Anchos Rellenos De Queso
    Categories: Chilies, Cheese, Salsa, Vegetables, Citrus
    Yield: 4 servings

    MMMMM--------------------ROASTED TOMATO SALSA-------------------------
    1 lb Roma tomatoes; cored, left
    - whole
    2 lg Jalapenos; stemmed
    1/4 lg White onion; chopped
    1 cl Garlic; peeled
    Salt
    1 tb Fresh lime juice

    MMMMM----------------------CHILIES RELLENOS---------------------------
    8 lg Ancho chilies
    1 c Orange juice
    1 cl Garlic; finely grated
    1 ts Dried Mexican oregano
    1/2 ts Ground allspice
    1 lb Queso panela, queso ranchero
    - or paneer; in 1/4" slices
    1/2 c Masa harina, cornmeal or A-P
    - flour
    Oil; for frying
    5 lg Eggs; separated

    PREPARE THE ROASTED TOMATO SALSA: Arrange a rack in the
    center of the oven; heat to 475 degrees. Line a sheet
    pan with parchment paper or foil. Arrange the tomatoes
    and jalapeños on the prepared pan and roast until the
    skin of the tomatoes and jalapeños is dark brown in
    places and starting to peel away from the flesh, 30 to
    35 minutes.

    Transfer the tomatoes and jalapeños to a blender; add
    the onion, the garlic and 2 teaspoons of salt; and purée
    until completely smooth. Transfer the salsa to a medium
    bowl, stir in the lime juice, and set aside (this can be
    made up to 8 hours in advance).

    PREPARE THE CHILIES RELLENOS: Using a very sharp paring
    knife or kitchen shears, make a 2-inch cut down the side
    of each of the chilies, starting at the widest part near
    the stem. Leave the stem intact. Carefully remove the
    pith and seeds from the inside and discard.

    Whisk orange juice, garlic, oregano, allspice and 1/2
    teaspoon salt in a medium bowl until the salt has
    dissolved. Dip each of the anchos in the mixture,
    flipping and gently moving it around to coat the inside
    and out. Let sit in the marinade until softened, about
    30 minutes (they will absorb the flavor of the
    marinade). Remove, shake off excess marinade and arrange
    chilies on a sheet tray. Carefully stuff each with a
    slice of panela. If you have large chilies, you may need
    more than 1 slice. Close the chilies and bring together
    their edges. Using a toothpick or small skewer, secure
    the edges so that the cheese doesn’t fall out.

    Place masa harina in a pie plate or on a plate with a
    high rim. Working with 1 chile at a time, dredge in masa
    harina, turning to coat and packing it into crevices.
    Shake to remove excess; return chilies to the sheet tray.
    Repeat with remaining chilies.

    Pour enough oil into a heavy medium-size pot with high
    sides, preferably cast-iron, so that it comes ¾ inch up
    the sides. Heat oil over high until it reaches 400
    degrees (you will need to adjust the heat level to
    maintain this temperature while frying). Place yolks in
    a small bowl and use a fork to beat. Using a stand mixer
    or hand mixer, beat the egg whites and 1/4 teaspoon salt
    on high speed until you get stiff peaks, 3 to 4 minutes.
    Reduce speed to low, drizzle in yolks, and beat until no
    streaks of white remain. The mixture will deflate
    slightly and should be pale yellow and creamy.

    Working with 1 chile at a time, grab the chile by the
    stem and slide it into the batter, making sure that it
    is completely coated on all sides and up to the stem.
    Carefully lay the chile in the oil, point side first and
    away from you. (This way, if you drop the chile, the oil
    will splash away from you.) Use a heatproof metal spoon
    to baste the top of the chile with hot oil for about 20
    seconds. This will seal the surface, and the batter will
    start to puff and turn very light golden. Fry until
    chilies are golden brown on both sides, 1 to 2 minutes
    per side. Transfer to a wire rack set over paper towels
    to drain. Repeat with remaining chilies and batter.

    Remove the toothpicks. Serve the warm chilies rellenos
    topped with the roasted tomato salsa (warm or room
    temperature).

    By: Rick A. Martínez

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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