Chiles Rellenos

Ingredients

• 6 large green New Mexico or Anaheim chiles
• 2 cups coarsely shredded Monterey Jack, mild Cheddar, or Oaxaca cheese (8 ounces)
• 2 green onions, minced
• Hide ingredients for Beer Batter 1 Beer Batter (opens in new tab) Beer Batter
  • 1 cup (125g) all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 large egg yolks
  • 1 tablespoon (15g) butter, melted
  • ¾ cup (175g) beer, poured and settled
  • (2 large egg whites)
  • 3 inches vegetable oil

  Sub-recipe steps

  1. Whisk together in a medium bowl until blended: 1 cup (125g) all-purpose flour; 1 teaspoon salt; ¼ teaspoon black pepper
  2. Whisk together in another medium bowl until blended: 2 large egg yolks; 1 tablespoon (15g) butter, melted
  3. Whisk in: ¾ cup (175g) beer, poured and settled
  4. Whisk the wet ingredients into the flour mixture just until smooth. If time permits, cover the bowl with plastic wrap and let stand for up to 2 hours at room temperature or for up to 12 hours in the refrigerator. If refrigerated, bring the batter to room temperature before proceeding.
  5. If desired, beat until stiff but not dry: (2 large egg whites)
  6. Fold the egg whites gently but thoroughly into the batter.
  7. To fry, follow the directions in the specific recipe. Or, for a general procedure, heat to 365°F in a deep-fryer, deep heavy pot, or Dutch oven: 3 inches vegetable oil
  8. Pat the food dry and drop 3 to 4 pieces at a time into the batter and turn to coat well. Using tongs, lift the food from the batter and drop gently into the hot fat. Do not crowd the pot. Fry until golden brown, 3 to 5 minutes, turning once or twice. Drain on a rack or on paper towels.
• 2 inches vegetable oil
• Hide ingredients for New Mexico–Style Chile Sauce or store-bought green chile sauce 1 New Mexico–Style Chile Sauce or store-bought green chile sauce (opens in new tab) New Mexico–Style Chile Sauce or store-bought green chile sauce
  • 2 tablespoons vegetable oil, bacon fat, or lard
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • ½ cup red or green New Mexico chile powder
  • 3 cups water, beef stock, or chicken stock
  • ½ teaspoon salt
  • ½ teaspoon dried oregano
  • Salt
  • 1 ½ pounds Hatch, NuMex, or Anaheim green chiles, roasted, or 1 ½ cups canned or jarred green chiles, drained
  • 2 tablespoons all-purpose flour or 3 tablespoons masa harina

  Sub-recipe steps

  1. Heat in a large skillet over medium heat: 2 tablespoons vegetable oil, bacon fat, or lard
  2. Add and cook, stirring, until softened, about 5 minutes: 1 medium onion, finely chopped
  3. Add and cook 1 minute more: 2 garlic cloves, minced
  4. Stir in and cook for 1 minute: ½ cup red or green New Mexico chile powder
  5. Stir in: 3 cups water, beef stock, or chicken stock; ½ teaspoon salt; ½ teaspoon dried oregano
  6. Bring to a simmer, then reduce the heat to maintain a slow bubble. Cook, stirring frequently, until thickened to a gravy-like consistency, about 15 minutes. Season to taste with: Salt
  7. About 3 cups
  8. One of our favorites for Huevos Rancheros.
  9. Have ready: 1 ½ pounds Hatch, NuMex, or Anaheim green chiles, roasted, or 1 ½ cups canned or jarred green chiles, drained
  10. Peel, seed, and chop the roasted chiles. Prepare version I through sautéing the onion and garlic. Stir in: 2 tablespoons all-purpose flour or 3 tablespoons masa harina
  11. Add the roasted chiles instead of the chile powder. Add only 2 cups water or stock, and season as directed. Increase the heat to medium-high and simmer until thickened, about 5 minutes.
• Hide ingredients for Mexican Adobo II, made with additional liquid 1 Mexican Adobo II, made with additional liquid (opens in new tab) Mexican Adobo II, made with additional liquid
  • 2 ounces dried chiles, stemmed and seeded
  • ½ cup water, stock, or Mexican lager
  • 2 tablespoons cider vinegar, distilled white vinegar, lime juice, or orange juice
  • (2 garlic cloves)
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • (Pinch of ground cumin, cinnamon, clove, and/or black pepper)

  Sub-recipe steps

  1. Toast briefly in a large, dry skillet over medium heat: 2 ounces dried chiles, stemmed and seeded
  2. Transfer to a bowl, breaking up if necessary, and add hot water to cover. Let soak for 15 minutes. Drain and transfer to a blender or food processor along with: ½ cup water, stock, or Mexican lager; 2 tablespoons cider vinegar, distilled white vinegar, lime juice, or orange juice; (2 garlic cloves); ½ teaspoon sugar; ½ teaspoon salt; (Pinch of ground cumin, cinnamon, clove, and/or black pepper)
  3. Puree until very smooth, adding water if necessary.
  4. 2 to 3 cups
  5. Use this sauce for enchiladas or as a condiment for grilled meats, fish, or roasted vegetables. Or, dilute it even further for use as a braising liquid for pork, lamb, or beef.
  6. Prepare version I, using 1 to 2 cups water, stock, tomato juice, or Mexican lager. For a moderately thick sauce: Use the smaller amount of liquid, transfer to a medium saucepan and bring to a simmer over medium heat. Reduce the heat and cook for 5 minutes. For a braising liquid: Use the larger amount of liquid (skip the simmering as the liquid will cook during braising). In either case, add more vinegar or lime juice and salt to taste.
• Any salsa