THE CHEF’S TABLE – Stuffed Poblano Chiles (Chiles Rellenos)

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RECIPES OF SIGNATURE DISHES PREPARED BY OUR AREA CHEFS.
CHEF/Owner Ze Carlos Jiménez
RESTAURANT THE MEXZICAN GOURMET
FACTS  A native of Cuautla Morelos, Mexico, Chef Ze Carlos Jimenez has over twenty years in the kitchen and hosts a regular cooking show on Utilismia Fox, Hogar Express.  He opened his restaurant in late 2011 in the historic  Dorn Brothers (Harvey Amster  Properties) building.  

STUFFED POBLANO CHILES
(CHILES RELLENOS)
Serves: 4

INGREDIENTS:
4 Poblano CHILES
2.5 lbs Skirt Steak
11 oz Tomatos
IMG_04929 oz White Onions
Teaspoon Chipotle powder
3 Garlic
3.0 oz Raisins
3.5 oz Olives
3.0 oz Nuts
2-3 leaves Bay leaves
8 oz Chicken Stock
4 oz Heavy cream
Teaspoon Canola Oil
Salt & pepper as desired

PROCEDURE: CHILES RELLENOS:
STEP 1: THE MEAT
Cook in water with salt, pepper and garlic. When done,
pull apart with a fork. Set aside.
STEP 2: THE CHILES
Bake in the oven until they turn brown. Place in a plastic bag for 15-20 minutes (to let them sweat).
Peel the skin off the chiles and remove the seeds from inside. Wash and set aside.

 

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