Jump to content

Recommended Posts

Since Pasilla peppers were on sale I just had to make Chile Rellenos. I’ve made these before and posted the recipe and method so I’ll keep this a little short and just post some links to the recipes for those that care about that.

Rellenos:

https://www.kamadoguru.com/topic/9934-chile-rellenos/?tab=comments#comment-106251

Rice:

https://www.kamadoguru.com/topic/24634-mexican-rice/

First on I made the relleno sauce. Here are the ingredients.

37123759922_3687a41ac0_z.jpg

I roasted the all veggies

36898750050_b3b325183f_z.jpg

and then put them in a large blender

37123784992_bd56f37aa4_z.jpg

and gave it a spin.

37297064135_08574c786a_z.jpg

After this I made up some Mexican rice. Ingredients:

37297135055_2226744696_z.jpg

Sautéed the veggies and then added the rice for 5 minutes and put this in the rice cooker with the liquids.

37297139765_790cb98857_z.jpg

Here are the ingredients for the Chile Rellenos.

37123809522_76b50c74bc_z.jpg

I roasted the chiles

37105562056_9d5f85b853_z.jpg

and put them in a plastic bag to steam for 15 minutes.

37105563336_1e20fc8ee2_z.jpg

I then then skinned them, sliced them and seeded them.

37123825892_287e9fe22d_z.jpg

I stuffed them with the Queso Oaxaca, dredged them in flour, dipped them in the beaten egg mixture and the fried them up on both side for 3 minutes.

37123831442_6231abf5cd_z.jpg

While I was cooking the rellenos my wife cooked up some frijoles. Here it is everything plated up with some tortilla chips, some pickled carrots and a Coronado Brewing Sting Ray IPA.

37105806676_b36445ba69_b.jpg

 

37105798096_3aedacfc7a_b.jpg

 

37124083752_68053875b0_b.jpg

Muy Delicioso

Thanks for looking.

Share this post


Link to post
Share on other sites

I've wrote and deleted what I want to post 3 times now.  I'm not sure I can find the right words for this other than Amazing!!  There's about 5 people in this group who's dishes I would love to try...  You're at the very op of the list!  And I love how everything is always paired with a beer.

Share this post


Link to post
Share on other sites
11 hours ago, K'man said:

That does look really good

Thank you K'man

4 hours ago, KismetKamado said:

Wow!  Spectacular. I'm speechless. Great cook!!!!!  Would love to have had a plate of that. 

Thank you KK. I'm kind of sad there is only one left to eat today.

Share this post


Link to post
Share on other sites
2 hours ago, JoeC said:

I've wrote and deleted what I want to post 3 times now.  I'm not sure I can find the right words for this other than Amazing!!  There's about 5 people in this group who's dishes I would love to try...  You're at the very op of the list!  And I love how everything is always paired with a beer.

Thank you Joe. That is very kind of you to say.

 

I know it may seem as if I drink a lot of beer but in reality I have less than 1 a day. I just love trying lots of different craft brews with my meals. Coronado Brewing is another local brewery here in San Diego County. There are over 70 of them and many of them have a great reputation both locally and nationally. Normally I would've went with a Mexican beer (such as Negra Modelo) with this but we had some friends over and he brought this with him. I'm glad he did as it was excellent.

Share this post


Link to post
Share on other sites

I just found my next cook. I LOVE chile rellenos and the mexican food here is either awful or awful expensive. I may try pinto beans in the pressure cooker for more interesting frijoles.

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...

  • Similar Content

    • By DerHusker
      Wanted to start Super Bowl Sunday out right. I decided on Huevos Rancheros.
      Started out making the sauce by sautéing some onions and bell pepper.

      Once they had started to wilt, I added a can of diced tomato.

      After that had cooked for a few minutes, I added a small can of rojas enchilada sauce and let this simmer for 15 minutes.

      After the sauce was done, I cooked up some potatoes. (While these were cooking, I cooked up some black beans inside)

      Grilled up some tortillas.

      And finally cooked up some eggs. (these were for the wife’s dish)

      With everything ready, I plated it up. Here are these pics served up with some orange juice and coffee.

       

      Thanks for looking.
    • By DerHusker
      I’ve been using these basic whetstones that I purchased a few years ago. I believe both stones ran me under $55.00.

      They work fairly well, but are a little on the small side, so I’ve been wanting to upgrade. I had a mess of Amazon gift cards so I looked to see what I could get. The first thing I purchased for my kit was a pet food mat that will serve as my work station. If I want to sharpen in the house, I need something to contain any water or slurry from making its way onto the countertop. This is a 24” x 16” silicone mat with a ½” lip and little raised nubs to keep things from sliding around.

      Next were the stones and a holder. The Suehiro brand of whetstones seemed to have excellent reviews on both Amazon and Youtube so they are what I purchased for most of them. From left to right they are a Suehiro Cerax 320 grit,  Suehiro Cerax 1000 grit, Atoma Diamond 140 coarse flattening stone, Suehiro Rika 5000 and a Kiyayama 8000 grit finishing stone.

      This picture shows the stone holder in the middle.

      Here’s a size comparison shot between the old stones and the new stones.

      Here’s a close up picture of the Kitayama 8000 stone.

      Here’s a picture of my soaking pond with the mat rolled up next to it.

      And finally all the stones and the holder in the container.

       
      I just sharpened most of my knives on the old stones. I’m now going to try sharping one on the new stones to see if there is any difference. I’ll let you all know what I find out.
       
      Thanks for looking.
    • By DerHusker
      I been wanting to do this for a long time but didn’t have a proper equipment or the correct weather conditions. I recently bought an A-MAZE-N smoking tube.

      It was expected to get down to 41 degrees (fairly cool nights for Southern California) and it was only 67 during the day so I decided to give this a try. Around 4:00 PM I started by cooling the kamado down by placing 5 pieces of Blue Ice in it.

      Around 8:30 it reached 50 degrees outside, so I started up the A-MAZE-N smoking tube in my gasser so as not to heat up the kamado.

      Once it ignited, I let it burn for a few minutes

      before blowing out the flame.

      I let it smoke while I went in and prepared the cheese. I had purchased 2 lbs. of Gouda, Colby Jack and Sharp Cheddar at Costco.

      I took them out of their wrappers.

      I cut them up into smaller sizes so they could absorb more smoke and placed them on a wire rack.

      I then placed the A-MAZE-N smoking tube in the bottom of my kamado. I next put in both of my ceramic heat deflectors, then the grill grates and then the rack of cheese. (You can see some of the smoke coming up around the deflectors)

      I closed the lid and observed a small amount of smoke coming out the top vent.

      An hour later it looked like this.

      After two hours in the smoke I opened the lid. WOW!

      I brought the rack in the house where I could see a subtle change in the cheese color.

      I vacuum packed them all and placed them in the fridge to age and mellow for 3 weeks.

      This morning I when out to see how much of the pellets were left in the A-MAZE-N smoking tube. It looks like approximately 1/3 was left unburnt. I’m thinking it could’ve gone at least another hour.

      I can’t wait to try them but will wait to let time do its thing on them first.
       
      Thanks for looking.
    • By DerHusker
      On New Year’s Eve we had our friends over for dinner.  They were getting up early to go to the Rose Parade so the evening ended early but we still had a great time.

       
      I made 2 pizzas. The first was a Hawaiian Pizza with red onion, black olives, Canadian bacon and pineapple.



       


       



       


      The second was a Meat Lover’s Pizza with red onion, black olives, peperoni and Italian sausage.




       



       



       


      Both were delicious but I have to say the Meat Lovers was my favorite.

       
      Thanks for looking.

×
×
  • Create New...