Sweet New Mexican Chiles Rellenos
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 beef tongue (about 3 lbs)
2 bay leaves
Salt
2 cups roasted, peeled, and chopped green chiles (between 12 and 18 chiles depending on size)
1/2 cup sugar
2 tsp ground allspice
8 eggs, separated
2 Tbsp flour, plus additional for dusting
Oil for deep frying
Instructions:
Stewing the tongue: In a pot, combine the tongue with 12 cups of water, the bay leaves, and 1 Tbsp of salt. Bring to a boil, lower heat, skim off foam, and simmer 2 1/2 hours or until tender. Cool, reserve broth. Skin and trim the tongue, cutting away the root, small bones, and gristle. Cut the meat into 1-inch pieces and finely shred or grind in a meat grinder or food processor.
Preparing the filling: In a bowl, combine the shredded tongue, chopped green chiles, sugar, allspice, and 2 tsp of salt. Thoroughly mix, adding reserved tongue broth to moisten if necessary. Form into 2-inch long by 1/2 inch wide “cigars”. Set aside.
Mixing batter: In a separate bowl, beat the egg yolks until creamy. In another bowl, beat egg whites to the soft peak stage. Fold in the beaten yolks and 2 Tbsp of flour.
Frying: In a deep skillet or fryer, heat 3 inches of oil to 375°F. Dust each cigar-shaped relleno with flour, pass through the egg batter, and gently drop into the hot oil. Fry a few at a time, turning once, until golden brown. Remove the rellenos with a slotted spoon and drain on absorbent towels. Keep warm.
Makes 30 servings.
From Celebracion by Regina Cordova.