CHILES RELLENOS Recipe
Chile Rellenos is one of the most popular Mexican dishes, dating back to the Spanish conquest of Mexico in the 16th century. A variety of chili relleno, chile en nogada, has a particularly important meaning in cultural identity. for its historic link with Mexico's independence from Spain.
origins:
As with Mexican culture as a whole, much of Mexican culinary tradition stems from the fusion, or mestizo, of Spanish and indigenous customs. Chili Relleno, a roasted poblano pepper stuffed with cheese or meat and topped with a beaten and fried egg, is part of this tradition. According to the Mexican culture website mexicolindoyquerido.com, the Chili Relleno is the result of a "lucky blend of native and European ingredients: a fusion of the native vegetable ... with an outer garnish of sardines, cheese or picadillo (minced pork meat with raisins, nuts and seasonings) ... And so stuffed peppers have increasingly become one of the most popular foods in Mexican society. "
Connection with Puebla
Since Chile Relleno is traditionally produced by the Poblano family, Poblano is the term used to refer to people and things in the city and state of Puebla, which is why Chile Relleno is believed to come from Puebla. In fact, the Puebla sisters are credited with inventing a type of stuffed chilli called chili, which is arguably the most national dish in modern Mexico.
Chile in Nogada
According to legend, AgustÃn de Iturbide, the monarch who led the final defeat of the Spanish army in Mexico, decided to celebrate the day of his patron saint, San AgustÃn, in Puebla on August 28, 1821. He was returning to Mexico City from the State of Veracruz, immediately after the signing of the Treaty of Cordoba which guaranteed Mexico's independence from Spain.
The celebration took place in a local convent, where the nuns created a special dish for the occasion: a chilli garnish covered with nogada, a nut cream sauce that takes its name from the Spanish word walnut, which means tree. of nuts. On top of the white sauce, they sprinkled with green parsley and red pomegranate seeds, giving the dish a combination of the red, white and green colors of the Mexican flag. This is how a local culinary tradition was born.
Who doubts it
Historian José Luis Juárez Lopez notes in an article published in Correo del Maestro in September 2005 that while rellenos chili has been recorded in Mexico for several centuries, chile nogada will not be mentioned in references. for cooking. Stop Iturbide Legends in Puebla. Even in the "cookbook" published in Puebla in 1849, there is no mention of chili and nogada. Instead, he recommends the recipe for Chicken with Nogada Sauce.
According to Juárez López, the first published culinary reference to peppery rellenos in nogada sauce was made in 1858 in the book "New Mexican Cook in Dictionary Form", which provides a recipe for "chiles rellenos en nogada". This recipe featured a poblano pepper stuffed with pork and topped with a walnut and pomegranate seed sauce, although Juárez López points out that pomegranate seeds were optional, listed like "if you want". It wasn't until the 1920s that Chili en nogada became a staple of Mexican cookbooks, he says, “One of the staples of Mexican cuisine. History is the building of the imagination. .
In season:
Chilli Rellenos feature on Mexican menus throughout the year. Due to its connection to St. Augustine Day and Mexican independence, celebrated on September 16, nogada peppers are most popular between late August and early September.
Ingredientes:
- Seleccionar todos los ingredientes
- 6 chiles poblanos
- 1/2 kilos de queso oaxaca
- 5 huevos
- 1/4 tazas de harina de trigo
- 1 taza de aceite vegetal, para freÃr
- 1 kilo de tomate rojo
- 1/2 cebollas, chica
- 2 dientes de ajo
- 3 tazas de caldo de pollo
- 1 cucharadita de sal
How to prepare:
- The peppers are grilled, peeled and opened with great care for the stuffing, peeled, peeled, washed and dried.
- The Oaxacan cheese is crumbled and the peppers are filled with it.
- The egg yolks are very well beaten with a little salt; We beat the egg whites to the tip of the nougat and mixed with the yolks in an enveloping manner.
- Stuffed peppers fixed with a toothpick are passed through the egg and a little flour, fried in hot oil, drained and placed on paper towels.
- Place the tomatoes, onion, garlic and a cup of chicken broth in the blender and chop perfectly.
- Fry the tomato sauce for about 10 minutes until it thickens, season with salt.
- Serve the chilli pepper stuffed with the hot sauce on a flat plate.
PRESENTATION:
Serve with a garnish, spring rice or buttery pasta.
SUGGESTIONS:
Enjoy them with Black Lemon Lipton Ice Tea, ideal for sharing, refreshing and savoring!