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Early California Chiles Rellenos




Source of Recipe


VV Daily Press


Recipe Introduction


Mrs. C. Y. Yglesias, Los Angeles. From “Los Angeles Times Cook Book No. 2: Old Time California, Spanish and Mexican Dishes, Recipes of Famous Pioneer Spanish Settlers,” published in 1905.



List of Ingredients




12 long green Anaheim chiles
cold cooked meat, finely chopped
1 onion, finely chopped
1-2 cloves garlic, finely chopped
2 tomatoes, finely chopped
1/2 cup each olives and raisins, pitted and finely chopped
1/2 cup vinegar
3 eggs
1 tablespoon flour
1 spoonful of milk
lard, for frying



Recipe



Roast chiles on a pan without lard; when skin becomes puffy they are done. When cold, peel off the skin, cut off stems and remove seeds.

For filling, put in a bowl the meat, onion, garlic, tomatoes, olives and raisins. Add half a small cup of vinegar and fry mixture on a pan in hot lard. Cool mixture and fill one by one the chiles.

When all are filled, beat three eggs (whites and yolks separately) add a tablespoon flour and a spoonful of milk. Season with salt and pepper.

Now drop the stuffed chiles one by one into the batter. Fry until brown in hot lard. Serve hot.