Provided by Sergio Remolina
Categories Cheese Dairy Sauté Dinner Lunch Chile Pepper Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Make the caldillo con crema:
- In a blender or food processor, combine the tomatoes, onion, and garlic and blend until smooth. For a smooth sauce, push through a fine-mesh strainer if needed.
- In a large skillet, over moderate heat, melt the butter. Add the tomato caldillo mixture and fry, stirring occasionally, until it changes color and reduces slightly.
- Just before serving, gently warm the crema Mexicana in a saucepan, then whisk in the tomato caldillo mixture, bring to a simmer, and season to taste with salt.
- Make the chile rellenos:
- In a medium saucepan, bring 1 quart of water to a boil, along with the piloncillo, thyme, oregano, and bay leaf.
- Heat a comal or cast-iron skillet over low heat and dry-roast the chiles until just tender. Transfer to the boiling water, then turn off the heat and let the chiles soak for 3 to 4 minutes. Remove the chiles from the water and using a small, sharp knife, make a lengthwise slit down one side of each. Carefully remove the seeds and, if possible, the skin. (The stem of the chile should remain attached, so if the skin is difficult to peel, leave it on.) Season the insides of the chiles with salt, then stuff with the cheese, dividing it equally.
- In a large sauté pan, over moderately low heat, melt the butter. Add the chiles and cook, flipping gently, to melt the cheese.
- Spoon the caldillo con crema onto a platter or individual plates, top with the chiles, and serve immediately.
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Lauren Van Schalkwyk
[email protected]I'm definitely going to try this recipe! It looks easy to make and the ingredients are all things that I have on hand.
Nichole Parham
[email protected]This recipe looks delicious, but I'm not sure if I have all of the ingredients. I'll have to see if I can find them at the store.
Thandicsa Ross
[email protected]I followed the recipe exactly, but my chiles didn't turn out right. The filling was runny and the chiles were tough. I'm not sure what went wrong.
M umair M umair
[email protected]These chiles were way too spicy for me. I could barely eat them. I think I'll stick to milder recipes in the future.
Penny Neiman
[email protected]I'm not sure what I did wrong, but my chiles were really dry. The filling was also bland. I think I'll try a different recipe next time.
Habibi Adanza
[email protected]These chiles were amazing! The filling was so creamy and flavorful, and the chiles were cooked to perfection. I will definitely be making these again.
Danecita Flores
[email protected]I love this recipe! The chiles are always a hit at parties, and they're so easy to make. I usually double the recipe because they go so fast.
Phumzile Mnisi
[email protected]These chiles were delicious! The filling was creamy and flavorful, and the chiles were nice and tender. I served them with a side of guacamole and salsa, and it was a perfect meal.
annie spurr
[email protected]I'm not a huge fan of spicy food, but these chiles were surprisingly mild. The filling was rich and cheesy, and the chiles were cooked perfectly. I would definitely make this dish again.
SINO MINOh
[email protected]This recipe is a keeper! The chiles were easy to make and they were absolutely delicious. I will definitely be making them again.
Raeesah Dowlut
[email protected]I followed the recipe exactly and the chiles turned out great! The filling was creamy and flavorful, and the chiles were nice and tender. I served them with a side of rice and beans, and it was a delicious meal.
Kaveeshapathum Karunarathna
[email protected]These cheese-filled ancho chiles were a hit at my dinner party! The combination of sweet and savory flavors was perfect, and the chiles were cooked to perfection. I will definitely be making this dish again.