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Sep 14, 2000 04:51 PM

Chiles Rellenos con Frijoles Refritos Saturday night

  • c

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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  1. As usual, the end of my message above was unaccountably cut off. I was saying to warm the beans again, add 2 tbsps. of HOT lard. Eat the beans with torn pieces of warm, soft flour tortillas. (It will show you're IN, like Mr. Leff's use of chop sticks in Chinese restaurants. Not being from Chinese culture, I do better with a fork. Sorry to be such a slob with Chinese food, MR. Leff!) Fowler

    1. Two quesions:

      1. Don't you roast and peel the Anaheims first?

      2. How do you stuff them with the cheese? Mine always seems to fall/melt out.

      6 Replies
      1. re: Jeanette

        Dear Jeanette: Thanks for letting me make myself clear. (a) The Anaheims are blackened with a propane torch, put in a covered pan for one hour. (Some cooks boil the chiles in oil or hold them over a gas burner. then let them steam themselve in the pan.) Scrape off the black outer covering. Slit the chiles down the centers, leaving the stems and ends intact. They are then easy to clear of the inner seeds and membranes. The chiles will cook together with the cheese in the next step. (b) One of the main reasons you leave the stems in is to make sure the cheese (or other stuffing) does not run out in the cooking. Some recipes call for grated cheese as stuffing. I have more success with cutting my own piece of cheese to fit snugly (but not too snugly). Chiles Rellenos are labor-intensive in the preparation! The chiles may be prepared through the stuffing and refrigerated for a day, then baked before serving. This is the best way for an over-worked cook. Thanks for your interest. The long process will reward you in the end. (Have a very cold Cerveza Corona while cooking. Maybe two!) Canon Fowler

        1. re: Fowler

          My dad roasts the peppers over a wood fire with a hint of Mesquite. I remember the first time I smelled marijuana (I didn't inhale), and thinking, "dad roasting chiles . The mesquite may not be very Sonoran, but very tasty. The filling should be packed in just so. Not too tight, not too loose. Refrigerating the night before helps set the filling. The egg batter should seal the filling in, but Que sera, sera. And it is labor intensive.


          1. re: Pete Feliz
            Canon John C. Fowler

            Dear Pete: Thanks for the good thoughts. Mesquite wood sounds excellent, wonderful aroma added. Short on mesquite in Eastern PA, though. Sra. Bareda always cooked over a pine lumber fire in the back yard, picked up at houses under construction -- way out on the then-Anglo east side of town! Her daughter Ana Urias seemed apologetic about it. I find the torch easiest. The dinner was very good -- chiles properly runny with cheese, frijoles well larded, delicious, and terrible on my 76-year-old arteries! (I can't bring myself to use canned milk in them!) Tortillas markedly inferior, but no St. Mary's Factory nearby, damn it. Do us all a favor and write up your recipe for Albondigas Soup. I haven't had a decent bowl-full for 25 years or more. If you will, my old bones will rise up and call you blessed. Best wishes, Fowler

            1. re: Canon John C. Fowler

              Bless me fath--oh wrong religion. Forgive me for not getting back to you on an albondigas recipe. I make it mas o menos a sapor, so I have to make it before I can give you something resembling a recipe. Right now I'm letting my gringa wife do the cooking (her father's a Presbyterian minister). It's rare that she cooks. I'm enjoying the change, but the meals are so bland. As soon as the temp dips I'll get that recipe to you--or I'll just explain the theoretical principles of it.


              1. re: Pete Feliz

                Dear Pete: Very good news that you will put up here your recipe for Albondigas Sopa. Please, no "theoretical principles". I am too dumb for that. A pretty complete formula is needed for me to prepare it. After your good Presbyterian wife's cookery has sated you, please apply fingers to the keyboard and send it along. Thanks. (Incidentally, The Episcopal Church uses the Sacrament of Penance, set out in our Prayer Book, though it is not required for everyone. I have made my confession all my long, sinful life, and have heard thousands during the same. Many people don't know that: Anglicanism is widely unknown. Go in peace, thy sins are forgiven. Please pray for me, a sinner who needs some Albondigas badly. Forget menudo!) Best wishes, Fowler

        2. re: Jeanette

          John, just got on this board. The best recipe I've used for Chiles REllenos appeared in CHILE PEPPER magazine Jan/Feb 1996. If you can't locate it, let me know and I'll be glad to E-mail it to you (or, if you can give me an address, I'll copy it and send it to you. The illustrations are worthwhile.