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I had a craving for chiles rellenos and a freezer full of last summer’s crop of Anaheim chiles…

Once again, I followed Rick Bayless’ recipe for Pork Stuffed Chiles In A Savory Tomato Sauce in Authentic Mexican and followed the method in the recipe for Chiles Rellenos from The Paupered Chef.

This time I made my own beef stock to use in the recipe.

Instead of whisking the egg whites by hand, I used an electric beater. The consistency of the batter seemed better and I was able to get better results (I need more practice whisking egg whites by hand!). Next time, I will try basting the tops of the rellenos with hot oil to set the batter before turning.

So very good.

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