Chiles Rellenos Recipe with Tomato Broth
This recipe is by Rick Bayless and are the best chiles rellenos on the planet.
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Cooking tools:
- Deep-fry thermometer
- Deep fryer
- Skewer
- Hand mixer
- Mixing bowl
- Whisk
- Measuring spoon
- Chef's knife
- Cutting board
- Skillet
- Pot
- Stove
- Spoon
- Tongs
- Spatula
- Slotted spoon
- Paper towel
- Baking sheet
- Parchment paper
- Oven
- Serving bowl
Ingredients
- 2 medium white onions, diced
- 3 tablespoons lard
- 2 (28 ounce) cans tomatoes with juice, undrained and pureed
- 1/2 teaspoon cinnamon
- 1 teaspoon black pepper
- 2 cups chicken stock
- 8 poblano peppers, peeled, seeded and slit
- 1 lb monterey jack cheese
- vegetable oil (for frying)
- 48 inches skewers
- 6 large eggs, separated (cold)
- 1/2 teaspoon salt
- 2 tablespoons flour
- flour (for dredging)
- cilantro (to garnish)
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