Mom used to make chile relleno burritos and sold them at the garment factory where she worked. I distinctly remember her waking up at around four in the morning to make them from scratch. Her chile relleno burritos were quite popular. She always sold out when she made them. As a single mother raising three kids, she was extremely resourceful at finding ways to make ends meet. If you’ve never tried one, now’s the time, and they don’t get any better than Mom’s. The smokiness of the roasted chile, light breading, and melted cheese will sell itself right into your heart’s palate.
Boil chiles güeros until soft. Remove stems and chop. Heat olive oil in a saucepan and sauté onion, celery, and boiled chiles for 3 minutes.
Add tomatoes and garlic, and sauté for an additional 3 minutes. Add flour and stir for 2 minutes.
Add water, salt, black pepper, and granules and simmer about 5 to 10 minutes.
After roasting and peeling the chiles, carefully remove the stems and pull out the membranes and seeds being careful not to tear the chiles. Fill each chile through the stem opening with some cheese and set aside.
On a plate combine flour, ½ teaspoon salt, and ½ teaspoon black pepper. Place the filled chiles in the flour and coat all sides well. Shake off any excess flour. Reserve.
Using an electric hand mixer beat the egg whites and cream of tartar on high speed until soft peaks form. In a separate bowl, mix together the egg yolks, 2 teaspoons salt, and ½ teaspoon pepper. Carefully fold the egg yolk mixture into the egg whites being careful not to mix too much so the egg whites don’t fall.
Fill a large heavy-bottomed saucepan about a third of the way up with canola oil and heat on medium-high heat. You want to get the oil very hot before frying your chile rellenos. Test the oil by dropping some of the egg white mixture into the oil. If the mixture sizzles and floats to the top, it’s the right temperature. If it sinks, the oil is not hot enough.
Dip the filled and flour-dusted chiles into the egg mixture until well coated, forming a little cocoon. Coat each chile one at a time just prior to frying. Carefully place the egg-coated chile rellenos in the hot oil, about 2 at a time. Fry until golden brown, turning once. Drain on paper towels. Change paper towels 2 to 3 times to absorb excess oil.
Arrange the chile rellenos on a serving platter and drizzle each with some warm ranchero sauce and serve.
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