Chiles Rellenos (Poblano Peppers stuffed w/ Cheese)

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

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

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.

Troso de Res En Chile Rojo (Beef in Red Chili Sauce)

This dish is so good. The red sauce used in this sauce is used in many other Mexican dishes like "Chilaquiles" and you can cook other meats beside beef in this sauce, chunks of pork go really well with it to. The sauce can also be used to make AUTHENTIC (not the Americanized) Enchiladas (more details on that when I post an authentic Enchilada recipe).

Ingredients for Sauce
-6 dried "Chile Guajillos" (if you want it spicy) or 6 dried "Chile California" (if you want it really mild or not spicy at all)
-4 roma tomatoes
-Water
-2 cloves garlic peeled
-About 1 teaspoon salt
-1 teaspoon ground cumin
-½ teaspoon ground cloves or you can grind them in a spice grinder
-1 teaspoon black pepper ground

Ingredients for the rest
-1 ½ pound of thick TENDER cubed beef (I usually use BEEF STEW MEAT aka "TROSO DE RES" (the one you use for the CALDOS OR STEWS)
-Salt and black pepper to taste
-½ onion finely minced

Directions for sauce:
(1)Cut the tops of the dried chilies, open in half and remove seeds and veins.

(2)Put dried chilies in a small pot along with tomatoes and salt. Cover with enough water to submerge a little not a lot. Bring to a boil for 10 minutes then let it rest 20 minutes in water.

(3)Put the boiled stuff along with the liquid in a blender along with 2 cloves garlic and blend until liquefied.

(4)Strain it through a strainer and press and move the strained content to try to get as much sauce out of it as possible you can even add a little water to the strained stuff to get the most you can through.

(5)Add the cumin, cloves, and pepper then set aside.

Directions for the rest:
(1)Heat oil on high in a deep sauce pan. Add the cubed beef and season with salt and pepper. Brown on all sides if possible.


(2)When the meat releases it's juices let it reduce until the juice is almost gone and reduces. Add the minced onion until onion is translucent and fragrant. Leave on high.



(3)Then add the sauce mixture bring to a boil for about 5-10 minutes until it starts to thicken a bit, taste to see if it needs more salt, if so add more salt if not leave the same. You can eat it now if you like or cover and simmer until the beef is as tender as you like (up to 1 1/2- 2 hrs your choice more or less)

(4)Turn of heat and your done

Note: Goes good with rice or tortillas along with refried or just regular beans. If you used "Chile California" which is not spicy I would accompany with a spicy sauce

Chilaquiles (Tortilla Based Breakfast Dish)

"Chilaqiules" are a dish popular for breakfast. It is strips of tortilla, deep fried, then simmered in a "Chili Colorado" type sauce until thickened topped with a mixture of fresh cheese, oregano, and onion. Served with Refried Beans and Eggs on the side.
It is important to deep fry the tortilla strips, because if you don't they dissolve in the boiling sauce plus the deep fried still gives it a bit and maintains some type of texture.
For really LAZY people or people who are in a hurry you can skip the deep frying the strips and just use prepackaged "Tostadas" and tear them into segments or use tortilla chips.
Before I begin I posted this to show a nice lady who's myspace name is "Precious" how to make some good "Chilaquiles" since she wanted to know :) So here you go "Precious" I told you I was gonna show it to you and I kept my word hope it turns out good for you to.

Ingredients for Sauce
-6 dried "Chile Guajillos" (if you want it spicy) or 6 dried "Chile California" (if you want it really mild or not spicy at all)
-4 roma tomatoes
-Water
-2 cloves garlic peeled
-About 1 teaspoon salt and probably more to taste later
-1 teaspoon ground cumin
-½ teaspoon ground cloves or you can grind them in a spice grinder
-1 teaspoon black pepper ground

Ingredients for Fresh Cheese topping
-½ pound or more Fresh Mexican Cheese crumbled (I use the one from "Los Altos" brand that is sold fresh in the creameries)
-1-2 teaspoons dried oregano crumbled well with hand
-¼ onion finely minced.
Ingredients for rest of recipe:
-9-11 corn tortillas cut in half then into strips
-Oil to deep fry
-¼ onion minced

Directions for sauce:
(1)Cut the tops of the dried chilies, open in half and remove seeds and veins.

(2)Put dried chilies in a small pot along with tomatoes and salt. Cover with enough water to submerge a little not a lot. Bring to a boil for 10 minutes then let it rest 20 minutes in water.

(3)Put the boiled stuff along with the liquid in a blender along with 2 cloves garlic and blend until liquefied.

(4)Strain it through a strainer and press and move the strained content to try to get as much sauce out of it as possible you can even add a little water to the strained stuff to get the most you can through.

(5)Add the cumin, cloves, and pepper then set aside.

Directions for Cheese Topping:
(1)Crumble the cheese, add oregano, add minced onion and mix well


Directions for rest of it:
(1)Deep fry the strips of tortilla in batches, then set aside in a plate with paper towels or a big dish





(2)Pour out almost all oil then in a large pan heat a little bit of oil, sautee onion until translucent and really fragrant.

(3)Pour in sauce and bring to a boil for 5 minutes.

(4)Taste it and add more salt if necessary, if the sauce is bland at this point and you don't salt it IT WILL RUIN YOUR WHOLE DISH BECAUSE WHEN YOU ADD THE STRIPS OF DEEP FRIED TORTILLA IT ABSORBS A LOT OF THE SAUCE SO IT WILL BE BLAND NO MATTER HOW MUCH SALT YOU ADD LATER.

(5)Add tortilla strips and fold in gently until sauce starts to thicken and it absorbs some sauce, turn of heat your done.



(6)Serve with refried beans, and eggs on the side with the "Chilaquiles in the middle and maybe a tall glass of milk.