•Chile Rellenos•Chorizo and Eggs•Pork Chops•Steaks•Seafood•Soups, morePrevious: >>22264452
The poblanos are huge and I don't have the traditional cheese to stuff in there so Rellenos will have to wait a day or two. I'm also going to make a scratch sauce for them. They're going to be 10X better than the shit I got from the Tex-Mex place the other night.
Pork chops to take to the old man. Made the spaghetti last night.
Made a kalamata and feta pan sauce with heavy cream to go over them. Kind of different. Should be good.
Made him a New York too.
>>22285385Fuck the cheese! Go with Chile rellanos con Pollo, guey. Use like a chicken and rice mix. Way better
Costco meatballs with teriyaki sauce over rice. I always "phone in" one or two things.
>>22285382what type of chorizo you using?
>>22285390After doing some research I learned that you can fill them with anything. I saw recipes stuffed with sausage and all kinds of meats. Chicken and rice sounds good but for this batch I'm going to try and make them as close to what I've had at restaurants. Someone quipped in the last thread that I couldn't do any better than the disappointing shit I got from down the street. So I'm going to make amazing ones. After that I'm open to any kinds of filling. >>22285393Just the cheap pork stuff made with weird glands and shit. I get that and sometimes I get the Longaniza but really I'd like to find something in the middle. The cheap stuff just melts into grease and also wants to stick to the pan, and the Longaniza is a very meaty sausage.
Topped with feta and some Pace.
Two containers of spaghetti and meat sauce with Parmesan, 2 pork chops with Greek cream sauce, meatballs and rice, buttered peas and carrots, a sliced NY strip, and a tub of beans.
>>22285386Needs more char
And the relleno recipes I'm seeing call for splitting the whole roasted pepper down the side to gut it and fill it before securing closed with toothpicks. That can't be right. With a boning knife and some patience I am going to do that through a small slit and see if I can get away with one toothpick max, and at the top or bottom so it won't affect the batter.Imagine battering something with toothpicks and then having to dig into it and remove them. Even being relatively ignorant of Mexican food preparation I know that can't be the best way.
>>22285389looks good king>>22285392these are great but always give me acrid farts. I use to pan fry them and simmer in my own marinara sauce to make meatball subs. Uma delicia>>22285401Yes generally so. Oaxaca cheese is the way to go but panela cheese is also acceptable and will retain some firmness, reminiscent of halloumi cheese. Picadillo is a popular stuffing for chiles rellenos, here is my recipe based on my mom who grew up in Mexico CityPicadillo-1.5 lbs ground beef 80:20-2 carrots, diced-1/2 large onion, roughly diced-2 large Russets or whatever potato who you have, peeled and diced into 1/2" -frozen peas-20-32 oz beef or chicken stock-1/2 can chipotle peppers in adobo-tomato paste -cumin, salt, pepper, chicken bouillon powder sweat onion, add beef salt, pepper, cumin, and brown. discard fat as desired. add tomato paste, cook for a bit, then add stock, chipotle, carrots and potatoes. bring to boil then simmer covered for 20 mins or so, then remove cover to reduce liquid, add peas. further reduced until sauce thickens a bit.usually eaten with rice, as tacos, or stuffed in chiles rellenos
>>22285408>toothpickThis is how my mom made them. She would just pull them out after frying the whipped egg white batterYou of course can just do what you suggested
>>22285408it’s almost like you suck at cooking at don’t know what you’re doing. just follow the directions, dumbass.
>>22285412Thank you, I will try it.
