Chiles Rellenos

Ingredients

For the Chiles:

• 6 poblano chiles
• 8 ounces of Oaxacan-style string cheese, mozzarella, or Monterey Jack, cut into 6 slabs

For the Batter:

• 1 1/2 cups all-purpose flour (additional for dredging)
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cumin
• 1 teaspoon fine salt (plus more for sprinkling)
• 1 (12-ounce) bottle or can of lager-style beer
• Vegetable oil for deep-frying

For the Mexican Tomato Sauce:

• 2 pounds ripe tomatoes, cored and roughly chopped
• 1/4 medium yellow onion
• 6 cloves garlic
• 5 sprigs fresh cilantro
• 1 serrano chile, with seeds
• 1 tablespoon kosher salt
• 1/2 teaspoon ground cinnamon (preferably Mexican)

Instructions

Prepare the Chiles:

1. Preheat the broiler and position a rack on the uppermost shelf. Place the chiles on a foil-lined pan under the broiler. Turn them occasionally with tongs until all sides are evenly charred, about 10 minutes. Remove and place in a bowl; cover to steam and loosen the skins, about 10 minutes.
2. Once cooled, peel off the skins. Make a vertical slit on one side of each chile to create a pocket, being careful not to cut through the other side. Remove seeds and membranes to prevent excessive heat.
3. Stuff each chile with a slab of cheese, ensuring it fits snugly inside without protruding. Use a wooden skewer or toothpick to close the slit by weaving it across the opening.

Prepare the Batter:

4. In a large bowl, mix flour, baking powder, cumin, and salt. Gradually pour in the beer, whisking until the batter is smooth.
5. Fill a large, heavy-bottomed pot with about 3 inches of vegetable oil. Heat the oil over medium heat until it reaches 365°F (use a deep-fry thermometer to check).
6. Place extra flour on a plate for dredging. Coat the chiles lightly in flour, then dip into the batter, ensuring they are well covered.
7. Fry the chiles in batches, turning once, until golden and crispy, about 4 minutes per side. Remove with tongs and drain on paper towels. Sprinkle with a little salt and remove the skewers.

Prepare the Mexican Tomato Sauce:

8. Combine tomatoes, onion, garlic, cilantro, serrano chile, salt, and cinnamon in a blender. Blend until smooth.
9. Pour the sauce into a saucepan and bring to a boil. Reduce heat and simmer until thickened, about 10 minutes.

To Serve:

10. Warm the sauce if it has cooled. Place a spoonful of sauce on each plate and top with a chile relleno. Serve immediately.

Chef’s Notes:

• Select firm, fresh poblanos for best results.
• Adjust the heat of the sauce by including or removing the serrano chile seeds.

Enjoy your meal!