Name: Chile Rellenos (Stuffed Chiles) Pt 2
Ingredients: See part 1

The next time someone comes up to you and says, “I don’t really believe Jesus died on the cross,” you may wish to respond (in love!) in the following manner: “Let’s conduct an experiment. We’ll put you through so much stress that you actually begin to sweat drops of blood. We’ll beat you in the face. We’ll keep you awake one night due to intense sorrow and then another night due to lengthy legal trials. During this time you will receive no food or water. Then we’ll repeatedly beat you with a whip containing sharp bones and metal balls on the end of each strand. Your skin will be shredded, your muscles will be torn, your organs will be lacerated and you will experience extensive blood loss. We’ll place a crown of thorns of your head and then use the wooded sceptre we placed in your hand to beat you some more. Then we’ll place a heavy beam weighing 75-125 pounds on your back and force you to carry it to your place of execution. When at the site, we’ll drive 5-7 inch nails through your wrists and ankles. We’ll let birds of prey tear at your body as you suffocate in excruciating pain for six hours on the cross. Then, we’ll pierce you in the side with a 6-foot infantry spear, puncturing your heart, and watch the emission of both blood and water. Finally we will place you in a tomb, tightly wrap your body in pungent spices and cover your face, and permit you no medical attention. Would you like to undergo the experiment? Do you think you could survive?”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Meats, Mexican	6	Servings

INGREDIENTS

See part 1

INSTRUCTIONS

Add the meat and let it ook until it begins to brown.
Crush the spices roughly and add them, with the rest of the ingredients to
the meat mixture. Cook the mixture a few moments longer.
Mash the tomatoes a little and add them to the mixture in the pan. Continue
cooking the mixture over a high flame for about 10 minutes, stirring it
from time to time so that it does not stick. It should be almost dry.
Prepare the tomato broth:
Blend the tomatoes, with the juice extracted from their seeds, with the
onion and garlic until smooth.
Melt the lard and fry the tomato puree over a high flame for about 3
minutes, stirring to prevent sticking. Add the rest of the ingredients and
cook them over a high flame for about 5 minutes, stirring.
Add the pork broth and continue cooking the broth over a medium flame for
about 15 minutes. By that time it will be well seasoned and reduced
somewhat--but still a broth rather than a thick sauce. Add salt as
necessary.
Prepare the chiles:
Put the chiles straight onto a fairly high flame or under the broiler--not
into the oven--and let the skin blister and burn. Turn the chiles from time
to time so they do not get overcooked or burn right through.
Wrap the chiles in a damp cloth or plastic bag and leave them for 20
minutes. The burned skin will then flake off very easily and the flesh will
become a little more cooked in the steam.
Make a slit in the side of each chile and carefully remove the seeds and
veins. Be careful to leave the top of the chile, the part around the base
of the stem, intact. (If the chiles are too picante, let them soak in a
mild vinegar and water solution for about 30 minutes.) Rinse the chiles and
pat them dry.
Stuff the chiles until they are well filled out. If you are using bell
peppers, add some chopped fresh chile to make them a little picante. Set
them aside on paper toweling while you make the batter.
Prepare the batter:
Heat the oil until it starts to smoke.
Meanwhile, beat the egg whites until they are stiff, but not too dry. Add
the salt and egg yolks one by one, beating well after each addition.
Pat the chiles completely dry (or the batter will not adhere) and sprinkle
them lightly with flour. Coat them with the batter.
Fry the chiles in the hot fat, turning them from time to time, until they
are an even gold all over.
Drain the chiles on the paper toweling and place them in the tomato
broth--it should come about halfway up the chiles--to heat through over a
low flame.
Serve immediately.
Variation:
Chiles Rellenos De Queso (Chiles Stuffed With Cheese)
Follow the instructions for Chiles Rellenos but stuff the chiles with
slices of mozzarella or mild Cheddar cheese instead of the picadillo. In
Mexico the braided queso de Oaxaca is generally used.
NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
garhow@hpubmaa.esr.hp.com
Recipe by: The Cuisines of Mexico by Diana Kennedy ISBN
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 03, 1998

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