Chiles Rellenos con Maicitos y Chayote
Source of Recipe
Aunt Saunny
Chayote- and Corn-stuffed Chiles with Red Sauce
Yield: 10 chilies
Ingredients:
10 lg Fresh long green chiles (referably poblanos)
1 TBS Vegetable oil
2 Garlic cloves; minced
1/2 Onion; finely diced
1 lg Chayote squash seeded, finely diced
1 cup Corn kernels
1/2 tsp Salt
1/2 tsp Ground red chili pepper
Black pepper, to taste
2 TBS Lemon juice
1/2 cup Coarse breadcrumbs
1 TBS Nutritional yeast (optional)
1 cup Cornmeal
2/3 cup All-purpose flour
1 tsp Baking powder
3/4 tsp Salt
1 1/4 cup Water
Vegetable oil; for frying
1 cup Tomato sauce
2 Garlic cloves
1/2 Onion
1 1/2 cupd Water
1 TBS Ground red chile pepper
1/2 tsp Salt (or to taste)
1/4 tsp Cinnamon
1/4 tsp Ground cumin
Roast chili peppers according to your favorite method.
(I don't have a gas stove
or other type of open flame,
so I heat the oven to the
hottest temperature, then
bake the peppers on a heavy-duty
baking sheet, turning if necessary
to char all sides.)
The roasted peppers are placed in
a bowl, covered, then allowed to
steam a few minutes to help facilitate
removal of the peels.)
Carefully remove peels from roasted peppers, leaving stems attached. Remove seeds by cutting a slit along one side of each pepper and gently scraping and rinsing out seeds and attached membranes. Pat dry and set aside.
~~~ FILLING:
In a heavy skillet, heat oil on medium-high. Add garlic, onion and chayote; cook until onion is translucent and mixture begins to brown, stirring frequently. Remove pan from heat and add corn, chile pepper, salt, black pepper, and lemon juice, stirring to combine well. Gently mix in breadcrumbs and nutritional yeast. On a flat surface, open up one pepper at a time and spread about 3 tablespoons of the filling mixture down the center of each. Carefully roll sides of pepper around filling to enclose, pressing firmly to shape.
(Chilies may be prepared ahead
of time to this point, covered,
and refrigerated up to 24 hours.)
~~~ BATTER:
In a pie plate or shallow dish, stir together cornmeal, flour, baking powder and salt. Gradually mix in water to form a batter of medium consistency. Heat 1-1/2 inches of oil in a large skillet over medium heat. Lightly roll each stuffed chile pepper in flour. Carefully coat each pepper with batter, as evenly as possible, using stem to help drag chile through mixture, and a spoon to spread batter over top of chile if necessary. Fry chiles in hot oil, two at a time, until lightly browned, turning once. It should take about 3 to 4 minutes per side. Remove and drain on absorbent paper.
(The temperature and freshness
of the oil is important.
If conditions are right, each
chile will absorb LESS than 1
tablespoon of oil.)
Note: the hotter the oil, the less fat which will be absorbed.
(If chiles must be prepared in advance,
reheat just before serving by placing
them on a baking sheet in a preheated
350 F. oven until hot and crisp.)
~~~ RED SAUCE:
In a food processor or blender, puree garlic and onion with tomato sauce. Transfer to a saucepan and add water, ground red chili pepper, salt, cinnamon and cumin. Cook sauce over medium heat for 30 minutes, stirring frequently to prevent scorching.
~~~~TO SERVE:
Spoon a little sauce onto each plate, spreading it around in a spiral fashion with the back of the spoon to form a large circle.
Place a chile onto circle of sauce, drizzling a bit of additional sauce over top if desired, and garnish with a few slices of avocado and/or some finely minced cilantro leaves.
A black bean salad and slices of cooling fresh melon and/or tropical fruits would be nice accompaniments.
|
|
member logon
