Stuffed Peppers — Puebla's Masterpiece
"Roasted poblanos, melted cheese, pillowy egg batter. A dish worth mastering."
Born in colonial Puebla, chiles rellenos showcase Mexico's mastery of chiles. The poblano — fruity, mild, meaty — is roasted until charred, peeled, stuffed with cheese, dipped in fluffy egg batter, and fried to golden perfection.
It's labor-intensive. It's also one of the most satisfying things you'll ever eat.
"Every step matters. No shortcuts."
Char poblanos directly over gas flame (or under broiler) until blackened all over, turning frequently.
Place in plastic bag or covered bowl to steam 15 minutes. Peel off charred skin — don't rinse!
Rinsing washes away smoky flavor. Gently scrape with your fingers or a towel instead.
Make a slit down one side, carefully remove seeds and membranes. Keep stem attached.
Stuff each chile with cheese strips. Close the slit — cheese should be snug inside.
Dredge stuffed chiles lightly in flour. Shake off excess. This helps batter stick.
Beat egg whites with salt until stiff peaks form. This takes 3-4 minutes.
Beat yolks lightly with flour. Gently fold into whites — don't deflate!
Heat oil to 375°F in deep skillet. Dip each chile in batter, coat completely.
Fry until golden all over (2-3 min per side). Drain on paper towels.
Blend roasted tomatoes, onion, garlic with broth until smooth. Simmer 15 minutes, season with salt.
Serve chiles in pools of caldillo. Garnish with crema if desired.
Ground beef with raisins, almonds, and spices. More traditional than plain cheese.
Stuffed with picadillo, topped with walnut cream sauce and pomegranate. Mexico's patriotic dish.
Skip the batter. Stuff, top with sauce and cheese, bake until bubbly.