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Chiles Rellenos con Frijoles Refritos Saturday night


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Chiles Rellenos con Frijoles Refritos Saturday night

Canon John C. Fowler - Don't call me "gringo" without a smile! | Sep 14, 2000 04:51 PM

To all Lovers of the Foods of Sonora: Saturday night I shall cook Chiles Rellenos and refried beans for guests. When I can locate good Anaheims here in little Nazareth, PA, the menu will be superb. (I have all the fixings but those damn Anaheims.) Receipe for Chile Rellenos: 8 or 10 fresh green Anaheim chiles with stems; 1 lb. cheddar or jack cheese, shredded; BATTER for coating chiles: 3 eggs (yolks and whites separated), 3 tbsps. flour; 1 tsp. salt; 1 tsp. pepper; 1/4 cup oil; GARNISH: 4 or 5 cups SALSO PARA TACOS (below); 2 cups shredded goat(or combination of shredded cheddar, provolone, and jack cheeses). PROCESS: Stuff chiles with cheese; beat egg whites until stiff; beat egg yolks and fold with whites, adding flour, salt and pepper. Heat oil in large skillet, dip stuffed chiles (1 at a time) into egg batter to coat; with large spoon take coated chiles from batter and carefully put into hot oil, 3 or 4 at a time; fry until golden all around. Arrange on platter (or serving plates), pour warm Sauce (below) over each chile. Garnish with more cheese and put under broiler to melt cheese, and add (as desired on the side) shredded lettuce, finely sliced scallions and green olives [always a treat!]. RECIPE FOR TACO SAUCE (1 quart): 16 oz. can crushed tomatoes; 1 cup tomato puree; 1 cup water; 1/2 medium white onion chopped; 1/4 cup finely crushed garlic; 1/2 cup oil; 1/4 cup vinegar; 4 tbsps. dried oregano; 1 tsp. salt (to taste); (optional, cayenne pepper to taste); Mix ingredients, adjust seasoning; serve hot or cold (warm on Chiles Rellenos). REFRIED BEANS: 4 cups PINTO beans, cooked; when beans are soft in center, drain and set aside cooking water; begin to mash beans, adding their water slowly until almost all (or all) water as been added; Heat (until very hot) 3 or 4 tbsps. lard (there is no substitute!); pour HOT lard into beans (they will sizzle) and stir in well; if desired, stir in slowly 1/2 lb. shredded cheddar cheese; To heat before serving (if beans have cooled

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