In the realm of Mexican cuisine, chiles rellenos stand as a testament to the country's culinary artistry. These delectable stuffed chiles are not just a dish; they are a celebration of flavors and textures, a symphony of ingredients coming together to create a masterpiece. This article presents a tantalizing collection of Mexican sauces, each specially crafted to elevate the experience of enjoying chiles rellenos.
From the traditional Red Chile Sauce, a classic made from guajillo and ancho chiles, to the unique and tangy Green Chile Sauce using tomatillos and serrano peppers, these recipes cater to diverse palates and preferences. We also have the creamy and flavorful Poblano Cream Sauce, a delightful blend of poblano peppers, sour cream, and Mexican spices. And for those who love a bit of heat, the Salsa de Aguacate, made with roasted tomatillos, avocado, and chipotle peppers, offers a spicy yet balanced flavor profile.
Whether you prefer your chiles rellenos swimming in a vibrant red sauce, coated in a creamy green sauce, or topped with a spicy avocado salsa, this article has you covered. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you craving more.
OLE! CHILE RELLENO SAUCE
My chile relleno sauce recipe for Recipe #327822. Photo credit: Photo 2 was taken by Chef #61569, Rinshinomori.
Provided by The Spice Guru
Categories Sauces
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- HEAT 1/3 cup corn oil in a medium saucepan over medium-low heat; CHOP 1 medium onion together with 4 cloves of garlic in a food processor; SAUTE the onion and garlic mixture in the corn oil until translucent and golden, and almost caramelized.
- ADD 1/3 cup flour to the saute mixture; STIR the mixture as it cooks, until it is deep golden in color (mixture will be paste-like).
- PLACE into the large bowl of a food processor enough fresh ripe Roma tomatoes to yield approximately 1 1/2 cups pureed, and one stem-removed seeded fresh jalapeno pepper; PROCESS both until pulverized.
- TRANSFER the sauteed onion and garlic roux from the saucepan into the bowl of the food processor with the tomatoes and jalapeno, submerging the into the pulverized mixture first.
- PROCESS until all ingredients until finely pureed.
- POUR pureed mixture into the same medium saucepan.
- STIR in 5 cups water, 2 teaspoons salt, 1 1/2 teaspoons crushed Mexican oregano (crush between fingers) 1/4 teaspoon finely ground black pepper, and 1 small bay leaf.
- BRING mixture to boiling while whisking; REDUCE heat to medium and cook for about 45 minutes, whisking occasionally, or until desired consistency is reached; COVER slightly vented so steam can escape; KEEP sauce warm over lowest heat, whisking occasionally until served, or reheat and stir before serving.
- POUR a small pool of warmed sauce onto chile relleno serving plate; PLACE chile relleno over sauce; TOP chile relleno with additional sauce; GARNISH as desired; SERVE.
- SNAP your fingers and shout,"OLE!".
Nutrition Facts : Calories 229.3, Fat 18.5, SaturatedFat 2.4, Sodium 1177.2, Carbohydrate 15, Fiber 2.1, Sugar 3.2, Protein 2.3
MEXICAN SAUCE FOR CHILES RELLENOS
This is from the famous EL Cholo Restaurant in Los Angeles, published in the local papers. It's so easy and so yummy!
Provided by Jacquie
Categories Sauces
Time 23m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion, green pepper, and garlic in oil until onion is tender. Add tomatoes and seasonings. Cover and simmer for 15 minutes.
Nutrition Facts : Calories 80.7, Fat 4.9, SaturatedFat 0.7, Sodium 202.8, Carbohydrate 9, Fiber 2.5, Sugar 5.4, Protein 1.7
REAL CHILES RELLENOS
Just like your favorite Mexican restaurant! This unique, flavorful sauce and light, crispy batter will make it worth the little effort and time to prepare this cheesy classic at home. The steps are easy, and you can find Mexican oregano and comino in the Mexican spice section of any grocery store. Stuff and freeze the peppers in advance to save time!
Provided by *Fat~Dog~Lane*
Categories World Cuisine Recipes Latin American Mexican
Time 2h20m
Yield 4
Number Of Ingredients 23
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil, and place the peppers onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. When the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut a slit lengthwise into the side of each pepper, and remove seeds and veins. To reduce spiciness, rinse out any remaining seeds with water. Pat the peppers dry with paper towels.
- Mix together the shredded mozzarella, Monterey Jack, and Cheddar cheese in a bowl until thoroughly blended. Divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape. Insert a cone into the slit in each pepper, and pin the openings closed with toothpicks. Dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper. Place the peppers in the freezer for at least 30 minutes.
- To make sauce, blend the stewed tomatoes in a blender until pureed, and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Add the garlic, cook and stir for about 30 seconds, and pour in the pureed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often.
- Preheat an oven to 200 degrees F (95 degrees C), and warm a platter in the oven.
- To make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter. Remove peppers from freezer and coat them in flour again; shake off excess flour, and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter.
- Heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers. Gently lay the coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. Remove peppers to warmed platter while you finish frying. To serve, ladle a generous spoonful of sauce onto plate, and place pepper on sauce. Serve peppers hot with a dollop of sour cream.
Nutrition Facts : Calories 423.7 calories, Carbohydrate 34.3 g, Cholesterol 91.1 mg, Fat 23.1 g, Fiber 4.9 g, Protein 21.3 g, SaturatedFat 9.3 g, Sodium 1239.5 mg, Sugar 6.9 g
Tips:
- Use fresh, ripe tomatoes. This will give your sauce the best flavor.
- Roast your tomatoes before making the sauce. This will intensify their flavor and make them easier to blend.
- Don't overcrowd the pan when roasting the tomatoes. This will prevent them from cooking evenly.
- Use a high-quality olive oil. This will add a rich flavor to the sauce.
- Add a little bit of sugar to the sauce. This will help to balance out the acidity of the tomatoes.
- Simmer the sauce for at least 30 minutes. This will allow the flavors to meld together.
- Taste the sauce before serving and adjust the seasonings as needed.
Conclusion:
This Mexican sauce for chiles rellenos is a delicious and versatile sauce that can be used on a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you like it mild, medium, or spicy, this sauce is sure to please. So next time you are making chiles rellenos, be sure to give this sauce a try. You won't be disappointed!
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