Continuing with the stuffed poblano chile experiments, my next filling was wild rice and homemade chorizo.
After preparing the chiles, I cooked some of my homemade chorizo and then added onion (which cooked in the chorizo fat) and later some cooked wild rice. This was the simple stuffing for the chile. But first I made a layer of refried pinto beans, then added the stuffing.The beans give the chile a real indulgent feeling. I also made a tomato sauce from a Diana Kennedy recipe that I promise to dig up. It’s stupid simple and really good. I should know this one by heart.
I stuffed the cavity with grated Manchego cheese and then warmed in the oven until the cheese melted. Finally, I rested the chile in a shallow pool of tomato sauce.
I ate two without blinking.
Yum! This is basically how I make mine as well (I could never get the batter to stick and decided it was superflous anyway). Have you ever tried making a chile relleno with an ancho?
Not yet but I’ve had stuffed dried chiles that were reconstituted. Earlier this month in Morelia (I love saying that! I hate being home.) I had pasilla chiles stuffed with cheese and tomatillos. Do you reconstitute them in vinegar and piloncillo (sugar) or just water? I’ve seen recipes both ways.
I love the battered and fried chiles rellenos but it’s such a bother and the whole place smells like oil for a week.
I just reconstitute mine in water. And you can get rid of fried air smells by spritzing vinegar in the air. After the vinegar smell goes away the air usually smells pretty neutral.