Recipes
Chiles Rellenos
INGREDIENTS
3 tbsp. vegetable oil, plus additional for frying, to depth of about 1 inch
2 white onions, chopped
2 tbsp. garlic, chopped
1 can (28 oz.) whole tomatoes, undrained and pur?ed with 1/3 cup water
1 tsp. pepper
2 cups vegetable broth (for a different flavor, use beef or chicken broth)
8 fresh poblano chiles, roasted, steamed in a plastic bag for 4 minutes, peeled, seeded and slit on 1 side
1 lb. shredded cheddar, Mexican Chihuahua, or Monterey Jack cheese
6 large eggs
2 tbsp. flour, plus 1 cup, divided
PREPARATION
In saucepan, heat 3 tablespoons vegetable oil at medium heat. Add onions and garlic. Cook until lightly browned. Raise heat to medium-high, add tomatoes and pepper. Stir frequently as it boils, until mixture is reduced by half. Add vegetable broth and stir until blended. Cover and simmer over low heat, 45 minutes. While sauce is reducing, fill chiles with cheese. Close each incision with toothpicks. In large pan, heat remaining oil over medium heat. Meanwhile, in dish wide enough for dipping, combine eggs and 2 tablespoons flour, folding in flour a little at a time, and beat until well blended. Pour remaining cup of flour onto platter. Roll cheese-filled chiles in remaining flour one at a time, shake excess, and dip into egg batter. Fry 4 at a time, gently turning them over, 4 minutes on each side. Drain on paper towels. Cool slightly. Heat oven to 400? F. Line chiles on baking sheet, remove toothpicks, and bake 15 minutes. Pour sauce onto dishes, add chiles, and drizzle sauce over top.
Makes 8 servings.
Green Enchiladas
INGREDIENTS
2 tbsp. olive oil
2 cloves garlic, chopped
1/2 large onion, chopped
2 tsp. ground cumin
20 oz. (2 boxes) frozen chopped spinach, defrosted, with excess moisture squeezed out
16 oz. (1 jar) store-bought tomatillo salsa, divided
1 1/2 lb. store-bought rotisserie chicken, skin removed, meat shredded (about 2 cups meat)
Salt and pepper to taste
3 (eight-inch) flour tortillas
2 oz. low-fat pepper jack cheese, shredded
1/4 cup fresh cilantro leaves
1/4 cup sliced green onions, for garnish (optional)
1/4 cup light sour cream, for garnish (optional)
PREPARATION
Preheat oven to 350?F. In medium skillet heat olive oil over medium heat. Add garlic, onion and cumin and cook until onion and garlic are slightly softened, about 2 minutes. Add drained spinach and half of the salsa and cook until warmed through. Remove from heat and stir in chicken. Season with salt and pepper.
Huachinango Veracruz
INGREDIENTS
2 tbsp. olive oil
3-4 garlic cloves, minced
1 medium Spanish onion, finely chopped
1 can (28 oz.) diced tomatoes, with juice
1/3 cup small pimento-stuffed olives, chopped
1/2 cup pickled jalape?o chiles, chopped
1 tsp. capers
2 bay leaves
1/4 cup fresh Italian parsley leaves
1/4 tsp. crumbled dried thyme
1/4 tsp. Mexican oregano
1 tsp. kosher salt, plus more for seasoning
1/4 tsp. ground cinnamon
1/2 cup white wine
1 lb. (total) red snapper fillets
Freshly ground black pepper
PREPARATION
In medium saucepan over medium heat, heat olive oil. Add garlic and onion and cook, stirring frequently until onion is translucent, about 5 minutes. Add tomatoes, olives, jalape?o chiles, capers, bay leaves, parsley, thyme, oregano, 1 tsp. salt, cinnamon and white wine, and cook until sauce has thickened to desired consistency, 15 to 20 minutes. Taste and adjust for seasoning. Remove and discard bay leaves. Preheat oven to 400?F. Season both sides of tilapia fillets with salt and black pepper and place in lightly oiled baking dish. Cover fillets with tomato mixture and bake uncovered until done, about 10 minutes or until thickest part of fillet is done.
Makes 4 servings.
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