Homemade Chili Rellenos
(Tapatio Style)
How to make your own chili rellenos at at home, with simple tools and very little talent!
| Traditionally using Poblano peppers, but New Mex, or Anaheim Peppers could be substituted. | |||
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Step 1
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Step 2 |
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Roast your choice of peppers on some sort of grill. A propane-gas Thermos
Grill with a slightly broken burner was convenient for us; as it was on my front
porch. ROAST the peppers, don't COOK them. You just want to blacken the skin a little. |
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When some of them are done, toss them into
the bowl you have handy and cover them with a towel and keep them warm while you
cook the rest. After you have all of the peppers in the bowl, have a cocktail and wait for a while. Keep the towel over the bowl. It makes the peppers easier to peel. |
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Step 3 |
Step 4 |
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Start peeling the peppers! Hybrids like the New Mex and Anaheim are easiest to peel (by far), the Poblano will take twice as long to peel but has the best flavor and texture. |
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You now have a bowl full of peeled roasted peppers! |
| Step 5 | Step 6 | ||
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This part can be tricky --pay attention: Find a friend who doesn't drink, or at least hasn't been drinking that day (note Kevin Sage in the photo -try to find him). Have him separate 3 or 4 egg whites from their yolks (see directions below*). Put the whites into a bowl that will be good for whipping them and keep the yolks nearby in a separate dish. Begin whipping the whites. DO NOT use a blender, use a hand mixer, a whisk, or in an emergency, a fork. You need to entrain air into the egg whites and make them fluffy (kind of), a blender will just beat the hell out of them. Using a fork it might take your sober buddy 20-30 minutes to get the desired effect. Once the whites are a bit fluffy add the egg yolks and have your buddy to continue whipping them for a couple of minutes. |
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Begin preparing for
Step 7 by heating oil (peanut oil is good because it doesn't smoke as
easily as olive oil) in a big cast iron skillet (or facsimile) on your
grill. Put about 1/2-3/4 of an inch of oil in the skillet; about enough to cover
about 1/2 of the height of the peppers. Roll the peppers in flour. You can add salt and pepper, or something else to the flour if you like. It's best to keep the egg batter and flour next to the grill and as you dip each of the floured peppers into the egg batter drop them into the skillet (Step 7). Also get a plate ready with some paper towels on it so you will have a place to put the peppers when they are done. |
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Step 7 |
Step 8 |
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Make sure the oil is hot. If it's not hot enough your peppers will be oily
when you're done. Cook'em! Use tongs to turn them when they are brown and a little crispy. |
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Continue cooking them. A nice flare-up on the grill will help keep the evening lively!! |
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Soon you will have a plate full of fresh, steamy-hot, chili rellenos! |
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Now relax, enjoy the chilies and have a drink with a bitchy red-head; I suggest Courtney Cassaday for the red-head. |
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*Separating eggs: Carefully crack an egg with a fairly sharp edge (the back of a butter knife, or edge of a bowl will work) and slowly separate the shell into 2 halves while holding above a bowl. Much of the egg white will flow into the bowl immediately. Slowly pour the egg shell half with the yolk in it into the other shell half while allowing more of the white to pour into the bowl. Repeat the process until your satisfied. Pour the yolks into another bowl and save them. |
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