Chiles Rellenos de Chorizo

Chiles Rellenos de Chorizo

Ingredients

• 6 large poblano peppers
• 1 pound fresh Mexican pork chorizo, casings removed
• 1 medium (about 8 ounces) russet potato, peeled and cut into 1/4-inch cubes
• 1 small white onion, finely chopped and divided
• 3 cloves garlic, minced and divided
• 1 1/2 cups shredded Oaxaca cheese or low-moisture Monterey Jack
• 1 1/2 pounds ripe Roma tomatoes, cored and quartered
• 1 cup low-sodium chicken broth
• 1/2 teaspoon dried Mexican oregano, crushed
• 1 1/2 teaspoons kosher salt, divided, plus more to taste
• 1 tablespoon neutral cooking oil, plus 2 to 3 cups for frying
• 5 large eggs, separated
• 1/2 cup all-purpose flour, divided
• 1/4 cup crumbled queso fresco, for serving
• 2 tablespoons chopped fresh cilantro, for serving
• 6 lime wedges, for serving

Instructions

1. Roast the poblanos

   Position an oven rack about 6 inches below the broiler and heat the broiler to high. Arrange the poblanos on a foil-lined baking sheet. Broil for 8 to 12 minutes, turning every few minutes, until the skins are blistered and blackened on all sides. Transfer the hot peppers to a bowl, cover, and steam for 15 minutes.

2. Make the tomato caldillo

   While the peppers steam, blend the tomatoes, half of the chopped onion, 2 garlic cloves, chicken broth, oregano, and 1/2 teaspoon salt until smooth. Heat 1 tablespoon oil in a medium saucepan over medium heat. Carefully pour in the tomato mixture and simmer, partially covered, for 18 to 22 minutes, stirring occasionally, until slightly thickened. Taste and adjust the salt. Keep warm over low heat.

3. Brown the chorizo

   Place the chorizo in a large skillet over medium heat. Cook for 7 to 9 minutes, breaking it into small crumbles, until browned with no pink remaining and the pork reaches 160°F. Transfer the chorizo to a paper-towel-lined plate with a slotted spoon, leaving about 1 tablespoon rendered fat in the skillet.

4. Finish the filling

   Add the remaining onion and the diced potato to the skillet. Season with 1/4 teaspoon salt and add 1/4 cup water. Cover and cook over medium-low heat for 8 to 10 minutes, stirring once or twice, until the potato is tender. Uncover, add the remaining garlic, and cook for 1 minute. Return the chorizo to the pan, stir well, and remove from the heat. Cool for 10 minutes, then fold in 1 cup of the shredded cheese.

5. Peel and fill the peppers

   Gently rub the loose blackened skin from each poblano; avoid rinsing, which washes away flavor. Cut one lengthwise slit in each pepper without cutting through the opposite side. Carefully remove the seeds and membranes while leaving the stem attached. Pat the peppers dry. Divide the chorizo filling among them and tuck in the remaining 1/2 cup cheese. Close the sides around the filling and secure with toothpicks if needed.

6. Prepare the batter

   Spread 1/3 cup flour in a shallow dish. In a clean bowl, beat the egg whites with an electric mixer until stiff, glossy peaks form. In a separate small bowl, whisk the yolks with the remaining 1/4 teaspoon salt, then gently fold the yolks into the whites just until no yellow streaks remain.

7. Coat and fry

   Pour frying oil to a depth of about 3/4 inch in a heavy skillet and heat to 350°F. Working with 1 or 2 peppers at a time, dust each pepper lightly with flour, shaking off the excess, then coat it completely in the egg batter. Carefully lower it into the oil. Fry for 2 to 3 minutes per side, spooning a little hot oil over any pale spots, until puffed and golden. Maintain the oil between 335°F and 350°F. Drain on a wire rack set over a baking sheet and remove any toothpicks.

8. Serve

   Spoon the warm tomato caldillo into six shallow bowls or plates. Place one chile relleno over each portion of sauce. Sprinkle with queso fresco and cilantro, and serve immediately with lime wedges.

Recipe Tips

• Choose broad, firm poblanos with intact stems; they are easier to fill and turn while frying.
• Wear kitchen gloves when cleaning the roasted peppers if your skin is sensitive to chile oils.
• Let the filling cool before adding the cheese so it stays inside the peppers instead of melting into the skillet.
• Dry the peeled peppers thoroughly because flour and egg batter adhere poorly to wet surfaces.
• Use a thermometer to keep the frying oil steady; cool oil makes a greasy coating, while overly hot oil browns the eggs too quickly.
• Fry in small batches so the oil temperature does not drop sharply.
• For a milder filling, use a mild Mexican chorizo and remove all poblano membranes.

Estimated calories: 610 per serving.

Nutrition information is an estimate and may vary based on ingredients and portions.