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Archive for the ‘Texican Cuisine’ Category

Stuff it!

Assembled ingredients and sauteeing mirepoix

Three pans, ready for simmering

We love roasting chicken. A noble meal, roast bird satisfies on day one and provides meat for days of other applications. Leftover pulled pork, stewed meat, and even chopmeat can be used in this dish. This dinner took most of an hour to prepare, but was so very well worth it. Simply get all the pots going at once, and all is ready at the same time. Remember that rice always cook for sixteen minutes after boil, so when heating the beans and baking the rellenos, time accordingly. Serve with ice cold Dos Equis! Good Stuff!

 

Chili Rellenos with Ranchero Sauce and Yellow Rice

1/2 pound cooked meat, pulled or shredded

2 large poblano peppers roasted, peeled, and seeded

1 large tomato peeled, seeded, and chopped (or 1/2 cup chopped tomato)

1 yellow onion chopped

3 cloves garlic minced

3 ribs celery chopped

1 carrot chopped fine

1-2 jalapeno pepper chopped

3 Tablespoons bacon fat or Olive Oil

2 teaspoons ground cumin

2 teaspoons chili powder

1/2 teaspoon turmeric

2 Tablespoons chopped fresh oregano

1/4 cup chopped cilantro

1/2 cup rice

1 cup chicken stock

1/2 cup water

2 Tablespoons cornmeal

1 cup shredded cheddar cheese

salt and pepper to taste

Sautee onion, celery, carrot, and jalapeno in fat until soft. Add cumin and oregano and toast while stirring for several minutes. Remove from heat. Remove 2 Tablespoons cooked vegetables to a small pot for the rice, add turmeric and reserve. Remove 3 Tablespoons vegetables to a second small pot and add 1/4 cup chicken stock and chopped tomato, bring to a boil and simmer for 20 minutes. Season with 1 Tablespoon oregano and 1 Tablespoon cilantro and reserve. Return remaining vegetables to heat and add cornmeal, toast for several minutes and add meat. Stir well and add 1/4 chicken stock. Simmer for several minutes, add water sparingly if necessary. Add 2 Tablespoons cilkantro. Season meat and ranchero sauce generously with salt and pepper. Stuff the two peppers with half of the meat each. Place in a baking dish and cover with ranchero sauce and shredded cheese. Place in 375 degree oven for 30 minutes or until brown over the top and hot inside. Meanwhile turn heat on to high on rice pot, add rice to vegetables and toast shortly. Add 1/2 cup stock and 1/2 cup water, cover and bring to a boil. Once boiling reduce heat to low and cook for 15 minutes. Remove from heat, fluff with fork, season with salt, pepper, and 1 Tablespoon cilantro and reserve for service. Serve piping hot with iced cold beer. Good Stuff!

Hot out of the oven, two stuffed poblano peppers

Plated Chili Rellenos with ranchero sauce and black beans with yellow rice

 

 

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