![Skillet Chicken With Mushrooms and Caramelized Onions](https://static01.nyt.com/images/2021/03/30/dining/yf-chicken-with-mushrooms-and-onions/merlin_185308269_36ffc313-cc76-49cf-b406-3e6e20a4d34f-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Chiles Anchos Rellenos de Queso
![Chiles Anchos Rellenos de Queso](https://static01.nyt.com/images/2022/10/12/dining/06ESSENTIALSREX3-chiles-rellenos/merlin_214158306_8b4de123-ce56-4edf-aa5a-142f45d9e801-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 1 hours 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1pound Roma tomatoes (6 to 7), cored and left whole
- 2large jalapeños, stemmed
- ¼large white onion, chopped
- 1garlic clove, peeled
- Kosher salt (such as Diamond Crystal)
- 1tablespoon fresh lime juice
- 8large ancho chiles (152 grams)
- 1cup orange juice
- 1garlic clove, finely grated
- 1teaspoon dried oregano, preferably Mexican
- ½teaspoon ground allspice
- 1pound queso panela, queso ranchero or paneer, cut into ¼-inch-thick slices
- ½cup masa harina, cornmeal or all-purpose flour
- Vegetable oil, for frying
- 5large eggs, separated
For the Roasted Tomato Salsa
For the Chiles Rellenos
Preparation
- Step 1
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.
- Step 2
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).
- Step 3
Prepare the chiles rellenos: Using a very sharp paring knife or kitchen shears, make a 2-inch cut down the side of each of the chiles, starting at the widest part near the stem. Leave the stem intact. Carefully remove the pith and seeds from the inside and discard.
- Step 4
Whisk orange juice, garlic, oregano, allspice and ½ 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 chiles on a sheet tray. Carefully stuff each with a slice of panela. If you have large chiles, you may need more than 1 slice. Close the chiles and bring together their edges. Using a toothpick or small skewer, secure the edges so that the cheese doesn’t fall out.
- Step 5
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 chiles to the sheet tray. Repeat with remaining chiles.
- Step 6
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 ¼ 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.
- Step 7
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 chiles 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 chiles and batter.
- Step 8
Remove the toothpicks. Serve the warm chiles rellenos topped with the roasted tomato salsa (warm or room temperature).
Private Notes
Cooking Notes
In the introduction, Rick says these are dried chiles and there is no need to char and peel.
I'm a american-born Irish Italian. My cooking has centered around Italian food however I married into a Mexican family. One of the first dishes I had and many times since was our family's version of chile rellenos. One of the steps I've learned that is thought to be needed is the removal of the skin by roasting them or blistering them over a flame and then letting them set in a closed container for a time before peeling. Not required in this recipe? Thanks, Kevin
What do you do with the eggs?
I already make this but use fewer eggs for less batter and always add something else—roasted corn and almonds are my favorites. Learned it in Oaxaca.
The recipe picture obviously shows a dried Chile if you look at the stem. The recipe calls to marinate the chiles in the liquid for 30 minutes to soften them.
I was surprised that he didn't peel the chilies. I also would have peeled the jalapenos used in the salsa. I have never seen a recipe where you marinate the uncooked chilies. The recipe says that the marinade softens the chilies. Probably the orange juice. When I make chile rellenos, I beat the egg whites in a mixer. In a separate bowl, mix the egg yolks with a healthy pinch of chili powder and a small amount of masa. Then I fold in the stiffly beaten egg whites.
@Mary - look at steps 6 and 7. They say what to do with the eggs.
The picture shows a green chile under the batter but the recipe calls for dried chiles which are dark red. This is not a picture of the recipe.
I recently discovered that if my grocery has a particularly fine selection of poblano/ancho chiles, that I can leave them on the counter for a few days to ripen further. I've had them shift from dark, glossy green towards red. And, just as with bell peppers, as they ripen the flavor shifts into sweeter.
Made these as directed and they are delicious! I love the flavor depth of the dried chili.
These can also be stuffed with mushrooms or squash/kale, anything you use in a non-cheesy enchilada. Or cashew “cheese”.
These taste amazing! Ancho chiles are also called "pasilla" although technically they're not the same they're used interchangeably. Overcame the difficulty in de-seeding the chiles by popping them individually into the microwave. Wait till they balloon with steam, then take them out - about 15 seconds. Immediately cut the slit in the side while they're hot - watch out for steam. I used a small spoon to reach inside to scrape the seeds out. Fingers are also useful once the chile cools a bit.
These taste amazing! Ancho chiles are also called "pasilla" although technically they're not the same they're used interchangeably. Overcame the difficulty in de-seeding the chiles by popping them individually into the microwave. Wait till they balloon with steam, then take them out - about 15 seconds. Immediately cut the slit in the side while they're hot - watch out for steam. I used a small spoon to reach inside to scrape the seeds out. Fingers are also useful once the chile cools a bit.
This was delicious. I found it easier to slit and remove seeds from the dried chiles if I heated them up briefly on a griddle-not enough to toast them, just make them a little more pliable.
I think it is time for NYTimes cooking to start selling meal kits. This was one of the more demented cooking projects I have tried. I think the anchos I bought were some how not right. When I slit them I couldn't get much out and then after soaking they tore when I tried to get the cheese in and when I stuck them with toothpicks. I got rid of the toothpicks and patched them together with masa harina and egg. I couldn't find the right cheese so I made homemade paneer (very easy) and used that.
So many people confused about chiles ancho. They are dark red ripened dried peppers they are not like a fresh raw chile which you would char and peel. The ancho at its best is flexible not brittle and is clearly a dried fruit (that’s what peppers are, fruit) like a dried apricot or dried fig, similar texture. Mildly spiced but strong rich flavor. The recipe calls for soaking them in the orange juice marinade to soften, plump up, and add flavor. I can’t wait to try this recipe.
So many questions - if using dried ancho/poblanos, do we need to soak them first? Mary had posted a question about what to do with the eggs - are the eggs the 'batter' that's referred to in Step 7 (the beaten egg yolks that are added to the whipped egg whites)?
The salsa calls for Roma tomatoes - has anyone tried this with regular tomatoes? I have a ton from my garden and would love to use them in this.
If you read the article this recipe came from, the author goes into a clear explanation of why this recipe is so different of our North American perception of what this recipe should be. It was a fun article to read, and so heart-warming! I have no Mexican heritage, but spent years teaching at a bilingual school where almost half of the kids were of Mexican backgrounds. I yearned to see some recipes from all over Mexico, and his article and recipes are an appealing start.
Hi Kevin, chile anchos are a dried pepper, usually with fresh peppers you can roast them and get rid of the skin.
@cindylou. On my computer, the Chile under the batter looks dark, but not green. Like dried ancho colored. https://www.google.com/search?q=dried ancho chile&rlz=1C9BKJA_enUS777US778&hl=en-US&prmd=sinv&sxsrf=ALiCzsbwiVLSGvGvcuU4a2baBmpGS5bA5w:1665515200776&source=lnms&tbm=isch&sa=X&ved=2ahUKEwj_36PP79j6AhX2MDQIHUr7B44Q_AUoAnoECAEQAg&biw=820&bih=1057&dpr=2
Made these as directed and they are delicious! I love the flavor depth of the dried chili.
The recipe picture obviously shows a dried Chile if you look at the stem. The recipe calls to marinate the chiles in the liquid for 30 minutes to soften them.
Are the ancho chiles roasted and peeled first? or are they raw with skins? Am I just missing that part? I've been looking for a chile relleno recipe that captures how my mom made them when I was a kid, and this is the closest I've found, but we used to char the chiles over a gas burner on the oven (think of a 7 year old doing that now!) then cool and peel. I accidentally touched my eyes with chile-tinged fingers more than once...
Anchos are dried. Poblanos need to be charred and peeled. They are also sometimes called anaheim peppers. I Iearned to char them in the broiler or barbeque and place in a bowl {covered} or paper bag to let them steam and cool. It makes peeling them easier.
These are dried chiles so there is no need to char and peel them.
@Mary - look at steps 6 and 7. They say what to do with the eggs.
These can also be stuffed with mushrooms or squash/kale, anything you use in a non-cheesy enchilada. Or cashew “cheese”.
After you've whipped the egg whites& combined with yolks..... THEN WHAT?????
Step 7 shows to hold the masa harina dredged chile (from step 5) by it's stem and slide into the batter (step 6) until completely coated. Then gently lay in the heated oil (which was listed at the beginning of step 6) and then baste the chile and fry until golden and done (again step 7).
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