
I must have been on crack when I decided to make this somewhat time consuming meal last night!
This past Sunday, I ordered chiles rellenos con queso (cheese) at a restaurant, Cactus Cantina, located in the District. They tasted amazing. They also looked amazing, in that each fried chile was perfectly coated with an egg batter and covered with a tasty tomato sauce.
So, crazy me, I just couldn't wait until the weekend to attempt making chiles rellenos. I found a recipe from the People's Guide to Mexico and got busy in the kitchen yesterday evening after stopping by the grocery store on my way home from work.

I also made sure to roll the chiles in the flour before dipping them in the egg batter. The flour helps the egg batter stick to the chiles. I thought I was able to get a pretty decent coating on the chiles after frying them in canola oil, although they were not perfectly coated as the ones I had on Sunday at Cactus Cantina.
Still, though, I was very happy with the way the dish turned out, including the accompanying side dishes. I will definitely be making chiles rellenos again, but only on a Saturday or Sunday!
1 comment:
Oh yums!!!! Definitely a weekend dish, though! The ones I'm used to are stuffed w/o toothpicks and the egg batter is salted...also, the sauce is passed through a blender but is still rough. In my family we always had refried pinto beans (my mom kept a can of bacon drippings for frying...she also used corn oil instead of canola, it gives a flavor I still remember. Really rich and distinct.) I have to try your rice, it looks gorgeous. We make "Spanish rice." It's rice with enchilada sauce and whatever veg you have around...
Post a Comment