Chiles Rellenos~ Roasted, Battered, Grilled or Wrapped

What’s the first thing that comes to mind when you here “Chiles Rellenos” ? I experience the same vision of my Mom standing over a hot comal, the sounds of chiles poblanos crackling and popping. And the aroma…that aroma is unmistakable. Every time I roast poblanos on the stove top, it takes me right back to that moment in time. Chiles rellenos, just like jalapeño poppers have evolved since becoming so popular. They are served simply stuffed with cheese, to my most favorite, lump crab meat! The most well known relleno is the one that comes filled with cheese, coated in an egg batter and served with a simple, but fresh tomato sauce. You can find this version at most good Mexican restaurants. The relleno I grew up loving was the one my Mom prepared filled with beef picadillo con papas. It was  a simple ground beef with diced potatoes that she would fry separately and then add in to the picadillo along with a freshly blended tomato sauce. It is still my favorite and one of those comfort foods I enjoy. My latest recipe for rellenos I prepared on my charcoal grill. I prepared a variation of my Mom’s recipe for albondigas (meatballs) that are mixed with rice and spices to fill the poblanos. I also knew that bacon would be involved somehow, lol!! I found some beef bacon on my last trip to the market and I just had to try it out. Bacon Wrapped Rellenos on the Grill!

Chiles Rellenos on the Grill, stuffed with ground beef, rice and tasty aromatics!
Chiles Rellenos on the Grill, stuffed with ground beef, rice and tasty aromatics!
Bacon Wrapped Relleno
Bacon Wrapped Relleno
Picadillo and Rice filled Relleno Wrapped in Beef Bacon and Basted with a Tangy Sauce
Picadillo and Rice filled Relleno Wrapped in Beef Bacon and Basted with a Tangy Sauce

 1 pound ground chuck, pork or chicken
1 teaspoon salt
1 teaspoon cumin
1 teaspoon pepper
½ teaspoon smoked paprika
½ teaspoon mexican oregano, crushed
¼ teaspoon all spice
Olive oil
½ cup white onion, diced
3 cloves garlic, minced
1 jalapeño, minced
1 cup cooked steamed rice, white or brown
1/3 cup cilantro chopped
1 egg
6 medium roasted poblano peppers,peeled and seeds removed
12 ounces beef or pork bacon (I found a wide sliced beef bacon that worked well for this recipe)

*If you wanted to add basting sauce, combine 1/3 cup ketchup, 3 tablespoons balsamic vinegar and 3 tablespoons of hot sauce with a little fresh cracked pepper. Baste towards the last 10 minutes of grilling time.

A simple filling of ground chuck, cooked rice, fresh cilantro with aromatics and spices...
A simple filling of ground chuck, cooked rice, fresh cilantro with aromatics and spices…

Tips~Roast poblanos on the grill, direct flame, in the oven or on a stove top comal just until skins blister. Transfer to a plastic storage bag until cool. Peel off blistered skins before filling.

I found some beef bacon which is wider than pork bacon and it worked really well for these rellenos.
I found some beef bacon which is wider than pork bacon and it worked really well for these rellenos.
Bacon Wrapped Rellenos on the Grill
Bacon Wrapped Rellenos on the Grill

Tips~ This recipe for filling is good for 6 medium poblano peppers or 4 xlarge peppers 

Directions

  1. In a large bowl, combine the beef with the spices and set aside.

  2.  Saute the onions, garlic and jalapeño in 1 to 2 tablespoon of olive oil for 5 to 7 minutes. Let cool.

  3. To the beef, add the onion mixture, rice, cilantro and egg. Stir well to combine.

  4. Slice a opening near the base of the peppers and remove the seeds. Fill the peppers with beef mixture, but do not over stuff. Divide the bacon and wrap all the peppers. Transfer to plate and chill for at least one hour.

  5. After an hour, prepare your grill for indirect heat and heat to at least 350 degrees. Place the peppers in pan safe for the grill and place on the indirect heat side. Close lid and cook for 30 minutes.

  6. After 30 minutes, you could add a couple of chunks of apple or cherry wood directly to the fire if you wanted a light smoke flavor added to the rellenos. Rotate the peppers and cook for another 30 minutes, lid closed. If using a basting sauce, open lid and brush peppers evenly. Close lid and cook for another 10 to 15 minutes. Remove from heat and let stand for 10 minutes before serving. Yields 6 servings.

  7. For Oven Preperation: Preheat oven to 350 degrees. Place stuffed and wrapped poblanos in a baking dish. Loosely cover with foil and bake for 45 minutes to 1 hour. Remove foil and place under broiler for 2 minutes. If basting with sauce, remove from oven, baste and return to the broiler for another 2 minutes. I like to repeat the basting one more time. Remove from oven and let sit for 10 minutes before serving.
  8. This is the relleno without the basting sauce.
    This is the relleno without the basting sauce.
    Relleno with the tangy basting sauce.
    Relleno with the tangy basting sauce.

    Here a few of my favorite relleno recipes I have prepared and developed for Hispanic Kitchen and Que Rica Vida . Click onto the picture to go to the link. Buen Provecho!

     

  9. Chiles Rellenos with Picadillo and Potato Hispanic Kitchen
  10. Beef Picadillo Relleno
    Beef Picadillo Relleno
  11. Chile Relleno with Serrano Shrimp Hispanic Kitchen
  12. Chile Relleno with Serrano Shrimp
    Chile Relleno with Serrano Shrimp

    Chile Ancho and Poblano Rellenos Hispanic Kitchen

  13. Chile Ancho and Poblano Rellenos
    Chile Ancho and Poblano Rellenos

    Cornmeal Crusted Crab Stuffed Chile Relleno Que Rica Vida

  14. Cornmeal Crusted Crab Stuffed Chile Relleno
    Cornmeal Crusted Crab Stuffed Chile Relleno Que Rica Vida

    Chiles en Nogada Que Rica Vida

  15. Chiles en Nogada Que Rica Vida
    Chiles en Nogada Que Rica Vida

 

Taco Tuesday ~ Think Outside the Tortilla Shell

Taco Tuesday? How could you designate just one day out of the week to enjoy tacos? Tacos have come a long way since my childhood days of frijoles con chorizo with homemade flour tortillas. Wait, now that I think about it, that’s still my favorite taco of all time. Nothing can compare, lol! Especially when it was prepared with lots of love in my Mama’s cocina. Right here and right now, I confess to you all that I am somewhat of a tortilla snob, ha haha! I mean , how could I not be, when I had a mom who would roll the most delicious homemade flour tortillas. Then there was my Dad, who would test out fresh masa, right out of the molino and prepare fresh corn tortillas just like that. After leaving home, I had to adapt to what was available to me. I was not happy about it, but I survived various brands of “not like mom’s” tortillas before I learned how to prepare my own. This blog post is really not about tortillas in particular, but more about how we can enjoy tacos in various forms. Whether it’s the traditional  taco, tostada, gordita, taco bowl or salad, the flavors are all there. My first recipe for this blog post is a simple and delicious recipe for skirt steak. For years I would avoid cooking any kind of steak because it always was overdone, tough and dry. Those days are long gone, thank goodness. One of the newest things I have tried and love, is reverse marinating. Instead of marinating your beef, chicken or pork for days, this is much quicker!   And leftovers?? Oh, they only get better and more flavorful the longer the cooked meat sits in the marinade. *Check out a few of my favorite recipes at the end of the post.

Reverse marinated skirt steak. You can leave tha marinade chunky or blend for a smoother finish.
Reverse marinated skirt steak. You can leave tha marinade chunky or blend for a smoother finish. The marinade pictured contained roasted red and green chiles.

 

Reverse Marinated Steak   or Boneless Chicken

1 pound skirt or flank steak (or 1 pound thin sliced boneless breast or thighs)

Salt, fresh cracked pepper and granulated garlic

 

For Marinade

Juice of 1 lemon, 1 lime and 1 orange

2 tablespoons red wine vinegar

2 cloves garlic, minced

1 serrano, jalapeño or chipotle(in adobo) pepper, minced

1/4 cup cilantro, chopped

1/2 teaspoon each of  cumin, mexican oregano, fresh cracked pepper and smoked paprika

Salt to taste

1/4 cup olive oil

Reverse Marinated Skirt Steak
Reverse Marinated Skirt Steak
Besides inside a tortilla, I love preparing crispy tostadas and simply topping with fresh lettuce and spicy salsa!
Tostadas~Besides inside a tortilla, I love preparing crispy tostadas and simply topping with fresh lettuce and spicy salsa!Take any homemade or store bought corn tortilla and brush both sides with oil. Cook at medium heat until crisp on both sides. Saves oil and calories. The recipe for the Green Chile Sauce and Homemade Corn Tortillas can be found right on the blog. Search tortillas and salsa/hot sauce under categories.
I had my first store bought crispy taco shell when I was 12 years old. It was fun while I was a kid, but for me, nothing can beat preparing them at home.
Crispy Tacos~I had my first store bought crispy taco shell when I was 12 years old. It was fun while I was a kid, but for me, nothing can beat preparing them at home. All I do is brush my corn tortillas with oil and cook them on a hot comal/griddle. When they are soft, fold over into a taco and continue cooking until crispy on both sides. Fill and enjoy!

Directions

1. Season the steak lightly with salt, pepper and granulated garlic on both sides.

2. For the marinade, you could finely chop all of the ingredients and use it that way. Or you can everything to the blender and pulse to blend until you reach the consistency that you like.

3. Grill your room temperature steak on a preheated outdoor grill or cast iron pan on high heat for 3 to5  minutes per side.  Three minutes will give you a medium/rare steak, so cook it according to tatse. As soon as the steak comes off the heat, quickly pierce with a fork in most spots. Pour marinade al over the top and cover loosely with foil paper for 5 to 6 minutes. transfer to cutting board and slice thin against the grain.

Whenever I use leftover carne asada, I like to saute onions and chile peppers at high heat and then quickly add the meat just until warm.
Whenever I use leftover carne asada, I like to saute onions and chile peppers at high heat and then quickly add the meat just until warm.
Using my leftovers of Reverse Marinated Steak, I quickly assembled these tasty tacos for brunch the next day.
Taqueria Style Tacos~ Using my leftovers of Reverse Marinated Steak, I quickly assembled these tasty tacos for brunch the next day. Serving double layered corn tortillas is typically the taqueria way of serving tacos. Very filling!

Tips~ If cooking chicken, it will only take 2 minutes per side for breast meat and 4 minutes per side  for thigh meat if sliced thin.  

 

Chifrio, A Costa Rican Taco Bowl!

Chifrijo

Mexicali Style Taco. Check out this recipe for a loaded taco on the Hispanic Kitchen. Click onto picture for full recipe.

Mexicali Style Taco

Tacos Arabes. Marinated Pork Tacos. Click onto picture for full recipe @the Hispanic Kitchen. 

Tacos Arabes

Tempura Style Fish Tacos with Spicy Pickled Radishes and Sriracha Mayonnaise. Click onto picture for full recipe @the Hispanic Kitchen

Tempura Style Fish Tacos

A Trip to Remember~ Returning to Monterrey, Mexico