Posts
These are delicious FRESH Chile "Pasilla" Peppers stuffed with queso fresco, coated in a fluffy egg batter, deep-fried then simmered in a tomato based sauce. It is optional to simmer in a tomato based sauce. If one desires you can skip simmering them in a tomato sauce and eat them just battered and deep fried, but I like them with sauce.
IMPORTANT: When picking the chilies be sure you get the one's that are almost straight and have no deep curves also you want it to have a long tail to be able to dip it and work with it. ALSO MY LAST PHOTOS ARE CRAPPY SORRY MY CAMERA DIED ON ME! SO I HAD TO FINISH WITH THE CELL PHONE
IMPORTANT: When picking the chilies be sure you get the one's that are almost straight and have no deep curves also you want it to have a long tail to be able to dip it and work with it. ALSO MY LAST PHOTOS ARE CRAPPY SORRY MY CAMERA DIED ON ME! SO I HAD TO FINISH WITH THE CELL PHONE
Ingredients:
-8 Fresh "Chile Pasillas" or Pasilla Chili (I don't know the English name.
-1 ½ or less pounds or "Queso Fresco" (fresh Mexican Cheese)
-tooth picks (to seal them some ppl don't but YOU SHOULD TRUST ME)
-White flour (enough to dust chilies)
-4 large Eggs
-1 teaspoon of salt or more to taste
-1 teaspoon black pepper or more to taste
-1 teaspoon garlic powder or more to taste
-Oil to pan-fry or deep fry
-6 roma tomatoes
-3 cloves garlic peeled
-2 teaspoons Chicken Bouillon or more to taste
-Water
-½ minced, sliced, julienned or wedged onion (you choice)
-1-2 teaspoons dried oregano
-½ cup cilantro
-8 Fresh "Chile Pasillas" or Pasilla Chili (I don't know the English name.
-1 ½ or less pounds or "Queso Fresco" (fresh Mexican Cheese)
-tooth picks (to seal them some ppl don't but YOU SHOULD TRUST ME)
-White flour (enough to dust chilies)
-4 large Eggs
-1 teaspoon of salt or more to taste
-1 teaspoon black pepper or more to taste
-1 teaspoon garlic powder or more to taste
-Oil to pan-fry or deep fry
-6 roma tomatoes
-3 cloves garlic peeled
-2 teaspoons Chicken Bouillon or more to taste
-Water
-½ minced, sliced, julienned or wedged onion (you choice)
-1-2 teaspoons dried oregano
-½ cup cilantro
Directions:
(1)Fire roast "Chiles Pasillas" by placing them on the flame on the stove while until all or most parts are blackened you can rotate it or move it around with some tongs aka "pinsas" (in Spanish)
(2)Put in a plastic bag 10 minutes (this well help the skin come of easier because of the steam)
(3)Get a wet paper towel on your hand, lay the chile on your hand and peel of all the outer skin by hand or with another wet towel BE GENTLE OR YOU WILL BREAK SOME OF THE CHILE PIECES OR OPEN THEM
(4)Cut a small opening on the side, remove the seeds with 2 fingers (you don't want to open it to much or tear it apart)
(5)Cut the cheese into small slices and stuff the chile but leave enough space to fold over the opening and then seal with a toothpick by sticking the toothpick in and making it come out again from another part of the seal.
(6)Dust all chilies with flour then shake a little to get rid of any excess
(7)To make batter separate egg whites from egg yolks. Beat the egg whites with a beater or blender (the "batidora") until it peaks and is firm and fluffy, beat in yolks, then add pepper, salt, and garlic powder
(8)Heat oil in a pan enough to pan-fry or deep fry.
(9)Dip chilies in batter and pan-fry until browned or golden browned set aside. Any leftover batter just mix it with some crumbled fresh cheese pour most of the oil out and make like a pancake. (it's a tasty salty, eggy, cheesy treat) set everything aside.
(10)In a blender, liquefy/blend tomatoes, water, bouillon, and garlic cloves to a smooth sauce. Sautee onions until caramelized then add the blended tomato mixture. Add dried oregano. Bring to a boil and salt properly or add more bouillon if needed. In a separate deep pan arrange chilies and pour sauce over it. Bring to a boil then turn off.
(11)Garnish with cilantro.
(1)Fire roast "Chiles Pasillas" by placing them on the flame on the stove while until all or most parts are blackened you can rotate it or move it around with some tongs aka "pinsas" (in Spanish)
(2)Put in a plastic bag 10 minutes (this well help the skin come of easier because of the steam)
(3)Get a wet paper towel on your hand, lay the chile on your hand and peel of all the outer skin by hand or with another wet towel BE GENTLE OR YOU WILL BREAK SOME OF THE CHILE PIECES OR OPEN THEM
(4)Cut a small opening on the side, remove the seeds with 2 fingers (you don't want to open it to much or tear it apart)
(5)Cut the cheese into small slices and stuff the chile but leave enough space to fold over the opening and then seal with a toothpick by sticking the toothpick in and making it come out again from another part of the seal.
(6)Dust all chilies with flour then shake a little to get rid of any excess
(7)To make batter separate egg whites from egg yolks. Beat the egg whites with a beater or blender (the "batidora") until it peaks and is firm and fluffy, beat in yolks, then add pepper, salt, and garlic powder
(8)Heat oil in a pan enough to pan-fry or deep fry.
(9)Dip chilies in batter and pan-fry until browned or golden browned set aside. Any leftover batter just mix it with some crumbled fresh cheese pour most of the oil out and make like a pancake. (it's a tasty salty, eggy, cheesy treat) set everything aside.
(10)In a blender, liquefy/blend tomatoes, water, bouillon, and garlic cloves to a smooth sauce. Sautee onions until caramelized then add the blended tomato mixture. Add dried oregano. Bring to a boil and salt properly or add more bouillon if needed. In a separate deep pan arrange chilies and pour sauce over it. Bring to a boil then turn off.
(11)Garnish with cilantro.
No comments:
Post a Comment