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Chile Rellenos are an all-time favorite food in Mexico and we understand why. Our recipe is as close to authentic as you can get, with whole meco chipotle chilies, savory pork in Mexican seasonings, then battered and fried to perfection. Served with a juicy Roma tomato salsa, these flavors are a match made in heaven.
Preheat a large skillet on high.
Once the skillet is heated, add the chilies and char until they’re blackened on both sides.
Allow the chilies to cool slightly and then place them in a closed plastic bag. Set chilies aside to “sweat” in a plastic bag 10 – 15 minutes to make the skin easier to peel. When the chilies are cool to the touch, remove them to a plate or cutting board.
Use the blade of a knife to carefully scrape off as much of the charred skin as possible. Slice open the chilies lengthwise and remove the seeds and veins, then set them aside.
Cut pork into 1 inch cubes.
Into a large cooking pot, add the following:
Cover the pork with water and bring to a boil. Once the water boils, reduce heat and simmer for 35 minutes. Remove pork from water and set aside on a cutting board.
Allow the water with pork juices and onion to continue simmering until reduced to about 1 cup of liquid (about 10 minutes). This will be your pork broth. Remove from heat and set aside. Using forks, shred the pork into your desired fineness.
In a blender add the following (split into two batches if necessary):
1 teaspoon salt
½ cup water
Blend until smooth (about 1 minute).
In a medium pan, heat the oil over medium. Pour your blended salsa mixture into the heated oil and reduce to a simmer.
Simmer the mixture for 10 minutes. Pour out one half of the salsa into a bowl to use for chile rellenos topping.
Finely chop ½ onion.
Cook on low for 20 minutes, stirring occasionally. Then add the lime juice just before turning off the heat.
Meanwhile, crack the eggs and separate the whites from the yolks. Whip the egg whites until fluffy. Add 1 egg yolk at a time, mixing completely before adding the second and then third yolk. When the egg mixture is fluffy and smooth, your batter is ready.
Scoop the pork mixture into the center of your roasted chilies.
Fold the pepper closed over the filling. Use toothpicks to pierce chilies closed at the edges.
Sprinkle flour to coat all sides of the stuffed chilies.
One at a time, place the chilies on a spatula and gently dip them into the batter, coating each chile completely.
In a large frying pan preheat 4 cups oil to medium hot.
Gently place chilies in the heated oil, frying only a couple at a time.
While the chilies are frying, turn them over carefully as soon as their bottoms turn golden brown.
Place the fried chilies on top of a plate lined with paper towels for draining excess oil.
Place your chile rellenos on a serving plate and spoon the second half of the salsa over top.
Serve with rice and Refried Beans for a complete, authentic Mexican meal.