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Mexican | |
| Filling 4 lbs. pork shoulder roast cut into large pieces 1/2 white onion quartered 1 Tbsp. kosher salt 1/4 teaspoon black peppercorns 2 cloves garlic 1 white onion diced 1 jalapeno 2 lbs. roma tomato blended 1 whole jalapeno 1 cup raisins salt pepper garlic powder Chiles 14-18 poblano peppers depending on size Assembly 2 Tbsp. all-purpose flour + more for dusting 6 whole eggs separated 2 cups vegetable oil | |
| Filling In a large stock pot, add pork and cover with just enough water to cover. Add 1/2 quartered onion, 1 jalapeno, 1 tablespoon kosher salt, 2 cloves garlic, and 1/4 teaspoon black peppercorns. Bring to boil and continue to cook over medium heat until pork is tender, about 45 minutes. TIP: Taking meat out of the refrigerator 30 min to an hour before cooking will help speed up your cooking time. Once pork is cooked, remove from stock. While warm, using two forks, shred meat (or chop with cleaver) into bite size pieces. Set aside. In a large skillet, add two tablespoons vegetable oil, and heat to medium-high heat. Add diced onion, 1 whole Jalapeno and shredded pork. Season with salt, pepper and garlic powder to taste. Brown pork until you see the edges of meat get golden and slightly crisped. Add blended tomato, raisins and correct seasonings. If mixture seems too dry, add a bit of the reserved cooking liquid. pork filling Cook over medium heat until most of the liquid has evaporated. The mixture should look moist but not soupy. Set aside to cool. You can freeze and use later. Chiles Roast the chiles directly over the flame on your stovetop, making sure not to leave the chiles unattended. Using metal tongs, rotate the peppers until they are evenly blackened. If you do not have a gas stove, you can lay the chiles on an ungreased baking sheet and place in a preheated oven on broil and rotating every few minutes until charred. It is important to make sure your oven is fully preheated to avoid overcooking your chiles. Once the chiles have been roasted, place them in a plastic grocery bag to sweat for 5 minutes. This will help loosen the skin, making them easier to peel. After 5 minutes, or when the chiles are cool enough to work with, remove them from the bag. Place the chiles under cool running water and rub the skin off with your fingers or with a paper towel. Carefully create a slit on one side of the pepper to remove the seeds and veins. If you are going to use the chiles to make chiles rellenos, leave the stem intact. Otherwise, you can remove it. Assembly Spoon the cooled relleno (filling) into the chiles, making sure not to overstuff. The skin of the chile should be able to just barley close. Set aside on tray. At this point, if you are not ready to cook all chiles, wrap individually in plastic wrap, place in large ziploc bags and freeze. Defrost in refrigerator overnight before using and proceed with following steps. In a large frying pan, heat vegetable oil. While oil is heating, whip the egg whites until soft peaks form. Slowly sprinkle in the flour and beat until stiff peaks form, making sure not to over beat the egg whites to the point where they appear dry. Using a spatula, gently fold egg yolks into egg white mixture until fully combined. Check oil to confirm the temperature is 350 degrees. Lightly dust your chiles in flour, removing all excess flour. Carefully drop one chile at a time into the egg white mixture. Using a large spoon, encase the chile in the egg white mixture, remove, and carefully place in hot oil to fry. Using a large spoon, baste the top of the chile with oil to help cook. Gently roll the chile over to the other side and repeat until golden brown. Place on a paper towel to drain any excess oil and then keep in the oven on warm. Repeat with all remaining chiles. Serve with salsa/crema drizzled over | |
Unrated | |
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