EL CHARRO CHILE RELLENOS

El Charro Chile Rellenos

El Charro Chile Rellenos

8 fresh green chiles with stems intact, if possible

1 Pound cheddar or jack cheese, shredded

Batter

3 eggs, separated

3 Tablespoons flour

1 Teaspoon salt

1 Teaspoon pepper

1/4 Cup oil

Garnish

4 Cups taco sauce, warmed

2 Cups shredded Longhorn cheese

Taco Sauce

1 16 ounce can crushed tomatoes

1 cup tomato puree

1 cup water

1/2 medium onion, chopped

1/2 cup garlic puree (recipe follows)

1/2 cup vegetable oil

1/4 cup vinegar

4 tablespoons dried oregano

1 teaspoon salt

4 de arbol chiliesm crushed (optional)

Taco Sauce:

Whisk together all sauce ingredients in a saucepan.Bring to boil over medium-high heat. Turn off heat once sauce reaches a boil. Cool sauce. Refrigerate for up to one week.

Chile Rellenos:

Make a 2 inch slit in each chile and insert a strip of cheese.Beat egg whites until stiff. Beat yolks and fold into whites, along with flour, salt and pepper.
Heat oil in a large skillet. Dip stuffed chiles, one at a time, into egg batter to coat, then remove with a large spoon. Carefully lower coated chiles into hot oil, 3 or 4 at a time. Fry until golden brown on both sides. Arrange fried chiles on individual plates and pour warm taco sauce over each chile. Garnish with more cheese and run under broiler to melt.

Garlic Puree

4 garlic bulbs (full heads)

1/4 cup water

Peel garlic and put in blender with water. Blend until the consistency of applesauce. Store tightly seals glass jar in the refrigerator. Use within 4-5 days*.

*If you keep this longer than 4-5 days you risk the danger of botulisim. Also storing garlic in oil runs the risk of botulisim.