👨‍🍳 निर्देश

1. 1

   Prepare the Poblano Peppers: Roast the poblano peppers directly over an open flame on a gas stove, under a broiler, or on a grill until the skin is charred and blistered on all sides. Place the hot peppers in a bowl and cover tightly with plastic wrap or a clean kitchen towel. Let them steam for 15-20 minutes. This makes peeling easier. Once cooled enough to handle, carefully peel off the charred skin. Make a slit down one side of each pepper and carefully remove the seeds and membranes, trying to keep the pepper intact. Rinse gently if needed, then pat dry thoroughly. Stuff each pepper with a generous amount of Oaxaca cheese.

   ⏱️ 45 minutes
2. 2

   Make the Caldillo Sauce: While the peppers steam, prepare the sauce. Roughly chop the tomatoes, onion, and garlic. In a blender, combine the chopped vegetables with about 1/2 cup of water. Blend until smooth. Heat 1 tablespoon of oil in a saucepan over medium heat. Pour in the blended tomato mixture. Season with salt and pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded. Keep warm.

   ⏱️ 25 minutes
3. 3

   Prepare the Egg Batter: In a clean, dry bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form. This means when you lift the beaters, the egg whites stand up straight without curling. In a separate bowl, lightly beat the egg yolks. Gently fold the egg yolks into the stiff egg whites using a spatula, being careful not to deflate the whites. The goal is a light, airy batter.

   ⏱️ 10 minutes
4. 4

   Fry the Chiles Rellenos: Heat 3-4 cups of vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Test the oil by dropping a tiny bit of batter; it should sizzle immediately. Lightly dredge each stuffed poblano pepper in flour, shaking off any excess. Dip the floured pepper into the egg batter, ensuring it's fully coated. Carefully place the battered pepper into the hot oil. Fry 1-2 peppers at a time, depending on the size of your pot, to avoid overcrowding and lowering the oil temperature. Fry for 3-5 minutes per side, or until the batter is golden brown and puffed. Use tongs to carefully turn the peppers. Remove the fried peppers from the oil and place them on a wire rack set over a baking sheet to drain excess oil.

   ⏱️ 15 minutes
5. 5

   Serve: Ladle a generous portion of the warm caldillo sauce onto serving plates. Gently place a fried chile relleno on top of the sauce. Serve immediately.

   ⏱️ 5 minutes