ANCHO CHILE RELLENO

Ancho Chile Relleno image

I saw this on a cooking show, I can't remember what channel it was on but it came out soooo good. It is the right mixture of a sweet/spicey chile with a nice red sauce. I would imagaine a good enchilada sauce would work as well. Typically Chile Rellen's are made using pablano chile's or anaheim chile's, but this is just as wonderful tasting as the others. Give it a try!

Provided by ChrissyVas

Time 45m

Yield 5-6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs tomatoes (coarsely chopped)
1/2 cup white onion (chopped)
2 garlic cloves
1 cup cold water
1 1/4 cups corn oil (divided)
2 cups water (boiling)
6 large dried ancho chiles (they should be about 5- by 3-inch wiped clean see cooks note, below.)
6 ounces oaxaca cheese (or mozzarella string cheese, shredded by hand into strings. 1 1/4 cup packed )
4 ounces queso anejo (or ricotta salata, finely grated. 1 cup )
5 large eggs, separated

Steps:

Purée tomatoes, onion, and garlic with water and 3/4 tsp salt in a blender until smooth. Strain through a medium-mesh sieve into a bowl, pressing on and then discarding solids.
Heat 1/4 cup oil in a 12-inch heavy skillet over medium heat until it shimmers. Add tomato mixture (it will spatter) and simmer over low heat, stirring occasionally, until thickened slightly and a pool of oil forms around bubbles, about 20 minutes. Stir in enough of boiling-hot water to reach the consistency of a thin broth. Season with salt. Keep warm over low heat.
While sauce simmers, slit 1 side of each chile lengthwise and remove seeds and veins, keeping chiles intact. Fill each chile first with about 3 Tbsp packed Oaxaca cheese and then with about 2 Tbsp queso añejo and close chiles around filling as well as possible.
Put flour in a wide bowl and carefully dredge chiles in flour (make sure filling doesn't fall out), gently knocking off excess, and reserve on a plate.
Heat remaining cup oil in a 12-inch heavy nonstick skillet over medium heat until it shimmers.
Meanwhile, beat egg whites with a pinch of salt using an electric mixer at medium-high speed until they just hold soft peaks. Beat yolks briefly to loosen, then fold into whites with a rubber spatula gently but thoroughly.
Working in batches of 3, dip floured chiles, one by one, in egg batter to coat, transferring to skillet. Fry chiles, turning once with a slotted spoon, until batter is golden all over, about 1 minute. Transfer chiles as fried to warm tomato broth, turning to coat, then let stand 2 minutes so they absorb some of broth. Serve chiles with broth.
Note: Look for chiles that are soft and pliable enough not to need soaking.
Chiles can be stuffed and coated with flour 1 day ahead and chilled.
Tomato broth can be made 1 day ahead and chilled (covered once cool). Bring to a bare simmer before frying chiles.