Chile Rellenos & Other Mex. Recipes

From: (Roger Joseph)

Date: 1 Sep 93 08:39:35 CST

This recent collection of Mexican recipes contains three for rellenos.

A Collection of  Misc. Hispanic Recipes from Netters
From: (Tammy Stark Blandino)

Keiko's Tex-Mex 7-Layer Dip

My boss, Keiko Horton, gave me this recipe.  It's one of her most popular.
The trick to keeping the dip from being runny is to drain and (in some
cases) pat dry with paper towels everything.  

Layer 1:	2 large cans bean dip (preferrably Frito Lay)
		- drain any water from cans and spread on bottom of a
		  rectangular cake dish

Layer 2:	3 avocados peeled and crushed
		2 tbsp. lemon juice
		sprinkling of garlic salt
		- mix 3 ingredients well and spread over bean dip

Layer 3:	16 oz. sour cream
		1 pkg. taco seasoning mix
		- mix well and spread over avocado layer

Layer 4:	1 bunch green onions, chopped fine
		- spread over sour cream layer

Layer 5:	2 large tomatoes, sliced, seeds removed, patted dry on
		paper towels, and diced
		- spread over onions

Layer 6:	small can sliced black olives, drained, patted dry, and
		- spread over tomatoes

Layer 7:	4-8 oz. cheddar cheese, grated
		- spread over black olives
---------------------------End Recipe--------------------------------

Mexican Lasagne

Soak, cook and mash 1 pound pinto beans, seasoned with a little garlic, 
cumin and chili powder .
1 dozen corn tortillas
1 container non fat ricotta cheese 
1 16 ounce container salsa 
non fat yogurt - optional

In a casserole, spoon a couple spoonfuls of salsa cover bottom of casserole 
with tortillas.

Spread a layer of mashed beans
Spoon on some salsa
Layer of tortillas
Layer of ricotta or tofu
Spoon on some salsa
Beans yogurt and salsa

Bake 350 degrees farenheit for about 1/2 hour.
Good with mexican rice and/or a big salad.
------------------------End Recipe-----------------------


Ingredients (for approximately 10 servings, if not more)

-2 lbs ground beef (don't use the leanest stuff, the fat gives flavor, and is
    poured out after cooking anyway)
-2 approx. 16 oz. cans corn
-2 approximately 26 oz. cans diced totatoes
-1 ripe green bell pepper
-3 beef tamales (XLNT brand are recommended if available)
-1/4 lb. cheddar cheese (I use colby longhorn)
-1 small can pitted black olives

-Thoroughly break up and brown ground beef, drain fat
-Combine equal amounts diced tomatoes and corn in a strainer, mix and drain
-Grate cheese
-Slice tamales (make sure they're thawed and drained) into approx. 1/4 inch
-Gut and slice bell pepper into approximately 1/8 inch ring slices (i.e. cut
 horizontally through pepper).
-In an approximately 13" dia. by 8" deep casserole bowl, layer the above
 ingrediants as follows, from bottom to top.

-1 layer tamale slices
-1 layer corn/tomato mix
-1 layer ground beef
-1 layer corn/tomato mix
-1 layer ground beef              (Note: a layer is just enough to cover the
-1 layer grated cheddar cheese           previous layer)
-1 layer tamale slices
-Decorate with bell pepper slices and olives, putting pepper slices so their
 edges touch, but don't overlap (O.K. they can overlap a little!), and fill in
 holes with olives, as many as you want.

Bake in a preheated 375 degree F oven for 1 hr.

Serving suggestions:
	This dish can be served several different ways, it's great with flour
or corn tortillas as burrito stuffing, on a fried tortilla as tostada topping,
or served all by itself with sour cream, guacamole, salsa. Best of all, if you
can't possibly consume all of it's mass in one sitting it keeps for about a
week in a refrigerator.

Phyllis J. Stoddard

2 Tbsp oil
2 Tbsp lemon juice
1 clove garlic, minced
1 1/2 tsp seasoned salt
1 1/2 tsp oregano
1 1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp crushed red pepper
1 1/2 lb. steak or chicken, cut in strips
1/2 cup cilantro (optional)
1/2 cup chopped onions
1 cup red peppers
1/2 cup sliced green onions
3 to 4 Tbsp oil
8 tortillas
In skillet, quickly saute vegetables in oil until lightly browned.  Remove
from pan.  Saute meat 4 to 5 minutes.  Return vegetables to pan and
toss with meat.  Spoon into tortillas.
(of course, marinade the meat in the marinade for at least an hour
before beginning)
-----------------------------End Recipe-------------------------- 

Here is a recipe for tortillas that was adapted from Simply Simpatico:
A Taste of New Mexico.  It was originally posted by Steve H.
Flour Tortillas (Makes 12)
4 cups flour, all purpose or 1/2 all purpose and 1/2 whole wheat
1 1/2 tsp salt
1 1/2 tsp baking powder
4 T shortening, margarine and Crisco both work
1 1/2 cup warm water, may vary with the flour used
Combine the dry ingredients, then cut in shortening.  Make a small well
in the center and gradually add water.  Knead the dough until it is
soft, smooth and elastic.  Set aside 10 minutes, then divide into 12
equally sized balls.  Roll balls into 1/8 inch thick circles, and cook on
a preheated, ungreased grill for about 2 minutes a side, until the tortilla
is lightly speckled.  Cover to keep warm.
----------------------------End Recipe---------------------------------- 
From: (Macfudd)


Dry Ingredients

2 tablespoon Cumin powder
1 tablespoon Nutmeg powder
1 tablespoon Pimento (Allspice) powder (NB not pimiento)
1 tablespoon Paprika (hot or sweet)
1 tablespoon cracked peppercorn
salt to taste

Wet Ingredients

1 medium onion, diced
1 medium green capsicum, diced
1 medium red capsicum, diced
1 seeded tomato, roughly chopped
12 hot little fresh red chillies, sliced
6 pickled jalapenos, sliced
1 tablespoon tomato paste
1/4 cup tomato juice
2 tablespoons of olive oil


1 kilo lean choice grade mince (ground beef)

To Cook

*In a heavy bottomed frying pan (skillet) saute the onion in the oil until
*Add the mince and fry with stirring until cooked dry. This means all the
water has gone and only oils remain; the meat looks dry at this point.
*Add all the dry ingredients to the meat and cook for two minutes with
stirring. This cooking without water brings the natural oils out of the
spice and gives a better flavour. If too dry then add a little oil, not
*Add the wet ingredients and stir in well.
*Reduce heat to very gentle, cover fry pan and cook for 3/4 hr. Stir
occasionally to reduce sticking to pan.

The mixture should not be runny, if so remove lid and reduce.

Real taco meat should not be mince but in fact shredded cooked beef. I like
a chunk of tough stuff simmered in vegetable stock until VERY tender. Make
sure, when shredding by hand, that you shred along the grain; not against
-------------------------End Recipe-------------------------------
From: (Kathy M. Miller)

Taco Salad

1 head lettuce, broken into bite-size pieces
4 medium tomatoes, diced
1-1/2 lb. hamburger
3/4 cup water
1 (8 oz) bottle Thousand Island dressing
1/2 cup sugar
1 onion, diced
8 oz. cheddar cheese, shredded
1 pkg. taco seasoning mix
1 pkg. taco flavored corn chips

Brown the burger.  Reserve 1 tablespoon taco seasoning mix.  Add
the rest to the meat with about 3/4 cup water.  Simmer for a few
minutes then remove from heat.  Let cool.  Layer lettuce, tomatoes,
onion, meat, and cheese.  Repeat layers until all is used.

Sauce:  Mix 1/2 cup sugar, 8 ounces Thousand Island dressing, and 
1 tablespoon taco seasoning mix.  Just before serving, add sauce
and broken taco chips to vegetables and toss.  Enjoy!
--------------------------End Recipe----------------------------
From: (Whitney Martin)

Taco Salad

1 lb. ground beef
1 taco seasoning packet (I use Shilling)
1/2 head of head lettuce, chopped
1/2 bag tortilla chips, broken into medium size pieces
1 can garbonzo beans, drained
1 can kidney beans, drained
1-2 cups grated cheddar cheese
1 avocado, diced
1 tomato, diced
1/2 red onion, diced
sour cream and salsa for garnish, if desired

Brown the ground beef, and season with packet, following directions
on package as if you were making for tacos.  Set aside and allow
to cool slightly while you make the rest of the salad.  Mix together
the lettuce, garbonzo and kidney beans, cheese, avocado, tomato
and onion.  Add tortilla chips and meat last, toss, and serve
immediately, topped with sour cream and salsa if desired.  (The
seasoning/sauce on the meat become your dressing, and you really
don't need anything else.)
----------------------------End Recipe--------------------------
From: (Steve Pope)

Chile Rellenos (4 rellenos, serves two)

4 Anaheim chiles, roasted and peeled (canned Ortegas work OK)
3-4 oz. monterey jack cheese
8 oz. mild green chile salsa (canned salsa works OK)
2 eggs, separated

Stuff the chilis with the cheese.  Whip the whites of the eggs
until extremely fluffy; then add the yolks and stir once or twice
(overstirring will deflate them).

In a large frying pan, heat 6 oz. of salsa to boiling.  Reduce
heat.  Place 2/3 of the egg mixture in the pan in four
relleno-sized lumps.  Place one stuffed chile on top of
each lump, and the remaining egg mixture on top of the
chiles.  Use up the remaining salsa by carefully spooning
a dollop of salsa on top of each relleno.  Cover and
cook over low heat for a few minutes -- until the
egg is firm and the cheese melted; do not overcook.
You will need a large pancake turner to dish the rellenos from
the frying pan onto serving plates -- they have a tendency to
fall apart, so do this carefully.

To make these extra wonderful, start with fresh Anaheim peppers,
two green and two red, roasting and peeling them right
before preparation.
-----------------------End Recipe-----------------------
From: (Scott Fisher)

Chile Relleno

The classic Mexican-restaurant chile relleno uses what's called a
Long Green Chile, of a number of cultivars.  Easiest to come by is
the Ortega brand of canned green chiles, which are known as the
Anaheim chile when fresh.  They're almost completely fire-free
but very flavorful, especially the ones we picked last night for
chile verde (recipe later, this one's a winner).  You can stuff
any pepper you like; I've stuffed habaneros, poblanos, Fresnos,
Hungarian hot wax peppers, Spanish Spice, etc.  They're all good,
but the one that is most often used in restaurants is the Anaheim,
mainly due to Col. Ortega's trek in 1906 from New Mexico to Oxnard,
California, and later to Anaheim, where he developed a technique
for roasting and peeling chiles mechanically.

If you're using fresh chiles, that's the trick: roasting and
peeling.  Batter won't stick to the shiny outer skin of fresh
peppers, so you have to remove it.  Besides, the taste changes
drastically when you fire-roast a pepper, and it's worth doing
at least once -- except you'll probably get hooked.  (I covered
roasting peppers not long ago, but basically, you hold them in 
an open fire till they turn black, then let them cool and peel
off the black skin.  The flesh of the peppers stays green, or
red, or orange, and takes on a smoky flavor.)

Once roasted, make a slit about 1/3 to 1/2 the length of the pepper,
just below the calyx (the base of the flower around the stem).  CUt
out the core and seeds.  Stuff the chiles with cheese -- the classic
is to use Monterey jack, but I've become addicted to the salty-sour
taste of feta or goat cheese (and goat cheese is more likely what
the Indians of New Mexico would have used anyway, it turns out).

For the Mexican restaurant flavor, beat egg whites to stiff peaks, 
then fold in beaten yolks with a little salt.  Dip the stuffed 
peppers in this batter and then fry immediately in hot oil, removing
to drain on paper towels when the coating turns golden brown.

What I've come to like, however, is dipping the peppers in beaten
egg, then in corn meal, then in egg and in corn meal again.  Then
deep-fry them and drain when golden.  This gives a crispier crust
with a great corn-meal snap to it; blue corn meal gives it a deeper
flavor and looks really cool besides.

In a restaurant, they'll serve these with a basic salsa ranchera, 
which I don't like well enough to know how to make it.  I usually
serve the ones I describe with sour cream and a fresh pico de gallo
(chopped tomatoes, fresh chiles, onions, cilantro, cumin, salt, and
lime juice).  They would be Homeric with a green chile-tomatillo sauce.

I've also stuffed them with cheese, topped them with a grated cheese
and popped them under the broiler for a low-fat/low-mess variation.
In some ways I prefer that: there's more roasted-chile flavor than
there is with the battered-and-fried variety, but you do miss the
nifty crunch and the corn-meal flavor.
---------------------------End Recipe-----------------------------


Stuff 6-8 fresh roasted and pelled chilies (remove seeds, but keep stems)
with monterey jack or longhorn cheese.  Lay in greased casserole and pour
batter over.  Bake 325 until batter is done and lightly browned on top,
25 - 30 minutes.  Serve with cheese sauce.

Beat 4 or 5 egg whites very stiff and add 1/4 tsp salt, add the yolks and
continue beating while adding 2 Tbls flour.

Heat and bubble 2 Tbls butter and 2 Tbls flour and 1/4 tsp salt.  Add 
1 cup milk.  Heat and stir until thick.  Add 1 cup shredded cheddar or
longhorn cheese and melt.

NOTE:  To make for a party, open the chilies and lay flat, use grated 
cheese to make a complete layer, and add another layer of chili.
Top with batter and bake as above.


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