HOW TO COOK POBLANO RECIPES

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STUFFED POBLANO CHILES ("CHILES RELLENOS") RECIPE ...



Stuffed Poblano Chiles ("Chiles Rellenos") Recipe ... image

Provided by Marcela Valladolid

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 12

5 red plum tomatoes, cored and coarsely chopped
1 garlic clove, minced
1/3 cup chopped white onion
1 tablespoon olive oil
Salt and freshly ground black pepper
1 1/2 cups Monterrey Jack cheese
1 tablespoon dried oregano
6 poblano chiles, charred, seeded, and deveined *see Cook's Note
3 egg whites, at room temperature
1 egg yolk, at room temperature
All-purpose flour, for dredging
Vegetable oil, for frying

Steps:

  • Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste. 
  • Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute. 
  • In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels. 
  • Arrange the chiles on a serving platter, spoon the sauce on top and serve.

MOLE POBLANO RECIPE - FOOD NETWORK



Mole Poblano Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Total Time 1 hours 45 minutes

Prep Time 45 minutes

Cook Time 45 minutes

Yield about 3 1/2 quarts

Number Of Ingredients 25

Lard, as needed
2 1/2 onions, halved
8 garlic cloves, plus 1 head garlic, roasted
1 onion, roasted and chopped
3 tomatoes, roasted
10 tomatillos, roasted
3/4 cup sesame seeds
3/4 cup almonds
3/4 cup peanuts
3/4 cup raisins
1 cup prunes
1 1/2 plantains, sliced into 1/4-inch pieces
1 teaspoon ground coriander seeds
1 teaspoon ground star anise
1 (4-inch) cinnamon stick, ground
1 stale croissant, cit in pieces
1 charred tortilla, broken into pieces
1 1/2 quarts chicken stock, plus 2 quarts
30 mulatto chiles
16 ancho chiles
6 pasilla chiles
1 chipotle chiles
8 ounces Mexican chocolate, chopped
1/4 cup sugar
2 quarts chicken broth, plus more as needed

Steps:

  • For the Lomo Saltado:
  • Melt a little lard in a large saucepan over medium heat. Add the halved onions and the 8 garlic cloves and cook until lightly browned. Remove from the pan and discard the onion. Reserve the garlic. In the infused lard, fry the roasted onions, roasted garlic, roasted tomatoes and tomatillos. Reserve.
  • In another large skillet, add the sesame seeds, almonds, peanuts, raisins, prunes, plantains, coriander seeds, star anise and cinnamon, and toast until aromatic. Set aside.
  • In a blender add the reserved garlic, the onion mixture, the nut mixture, croissants, tortilla pieces and the 1 1/2 quarts of chicken stock. Puree until a smooth mole forms. Transfer mole mixture to a large stock pot.
  • Seed and devein the mulattos, anchos, pasillas and chipotles. Coat a large fry pan with lard. Add the chiles and saute until soft. Add the chiles to a blender and puree, then strain into the pot with the mole. Put the pot over low heat and add the chocolate and the sugar, stirring constantly. Stir in the remaining chicken stock, a little at a time, until the desired thickness of the mole is reached.

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MOLE POBLANO RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 3.7
Total Time 1 hours 45 minutes
Category main-dish
Cuisine mexican
  • Seed and devein the mulattos, anchos, pasillas and chipotles. Coat a large fry pan with lard. Add the chiles and saute until soft. Add the chiles to a blender and puree, then strain into the pot with the mole. Put the pot over low heat and add the chocolate and the sugar, stirring constantly. Stir in the remaining chicken stock, a little at a time, until the desired thickness of the mole is reached.
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