Recipe for Chile Relleno with Shrimp and Red Sauce 4 large poblano peppers 1/3c mozzarella cheese, shredded 1/3c Colby jack cheese, shredded 1/3c cojita cheese, cumbled (or queso fresco) 1/2c flour for dredging 1 14.5oz can of diced tomatoes 1tbl canola oil for sauce ½ onion, finely diced 1 garlic clove, minced 1 1/2 c chicken broth 1 tsp dried oregano 1/2tsp cumin 1/8tsp cinnamon Few dashes of Mexican hot sauce Salt and pepper 1/3c flour for batter 1/2 tsp salt 3 egg whites, at room temp 1 egg yolk, beaten Canola oil for frying 12oz wild shrimp 1/2c tomato sauce or pureed fresh tomato ½ lemon, juiced Garlic clove, crushed Salt First, roast peppers by placing them directly over flame or under broiler for several minutes on each side. After skin is charred, place in bag and let steam. Peel skin carefully and make a slit in each pepper. Mix three cheeses in bowl and stuff ¼ cheese mixture in each pepper. Close peppers with toothpicks. Dredge each stuffed pepper with 1/4c flour and place in freezer. While peppers are resting in freezer, put shrimp in bag with tomato sauce, lemon, garlic, and salt in plastic bag and refrigerate while sauce is made. To make sauce; blend tomatoes in blender. In a saucepan, heat 1tbl of oil over med-high heat, and cook onion for several minutes. Add garlic and cook for 1 minute more. Add tomato puree, chicken broth, vinegar, oregano, cumin, hot sauce, cinnamon and salt and pepper. Reduce heat to med-low and cook for 25 minutes until sauce is reduced by half. Make batter; mix 1/3c flour and 1tsp salt in bowl. Separate egg whites and egg yolk. Add 1 egg yolk to flour mixture. With a hand or regular mixer, beat egg whites until stiff peaks form. Carefully mix flour mixture with egg whites, folding over to create a light, fluffy batter. Heat 1/3c oil in saucepan and, one by one, dip stuffed peppers in batter, using a spoon to coat. Place peppers in oil and cook for about 3 minutes on each side until golden brown. Add marinated shrimp to sauce and cook until pink, about 3 minutes. Place Chile Relleno on plate and top with shrimp red sauce. Enjoy! This sounds like a lot of work but it’s really not too bad and definitely worth it!
Posted on: Wed, 03 Jul 2013 03:37:15 +0000
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