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.
First on I made the relleno sauce. Here are the ingredients.
I roasted the all veggies
and then put them in a large blender
and gave it a spin.
After this I made up some Mexican rice. Ingredients:
Sautéed the veggies and then added the rice for 5 minutes and put this in the rice cooker with the liquids.
Here are the ingredients for the Chile Rellenos.
I roasted the chiles
and put them in a plastic bag to steam for 15 minutes.
I then then skinned them, sliced them and seeded them.
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.
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.
This is my version of the classic chicken tortilla soup made from scratch using dry beans, garden grown peppers, homemade smoked turkey stock, fire-roasted garden tomatoes, and other good stuff. Recipe is below video.
1/2 medium onion, diced
3-4 anaheim peppers, diced
3 cloves garlic, minced
2 tsp cumin
~1 cup dry black beans (1/3 lb)
1.5 quarts smoked poultry stock (chicken or turkey) (
1 pint fire roasted tomato sauce (
~2 cups sweet corn kernels
2-3 chicken breasts
1 cup cilantro, chopped
~1 tsp lime juice
salt to taste
black pepper to taste
several tortillas (corn preferred, flour ok)
1 avocado, pitted, sliced
queso fresco or other cheese
The night before, soak black beans in salted water (3 Tbsp/gal ratio) to hydrate.
Next day, drain the beans, add them to a pot, cover them in water, heat to a simmer, & add a little salt (~1 tsp). Cook until beans are softened (~1 hour). Drain.
In a large saucepan over medium-high heat, add couple tablespoons of vegetable oil.
Add the onions, peppers, & cumin. Cook until softened.
Add the garlic. Cook for another minute.
Pour the poultry stock, tomatoes, corn, and beans into the pot and bring to a simmer.
Add chicken breasts. Cook until chicken is done (~20-25 minutes). Remove chicken from pot.
When cool enough to handle, shred it and add it back to the pot.
Taste and add salt and black pepper as desired.
While the soup and chicken simmer, make the tortilla strips:
Slice tortillas into half inch wide strips.
Heat ~1/4 inch layer of vegetable oil in a pan over medium-high heat. (Ideally, oil temperature should be ~350-400 deg F.)
Cook tortilla strips in batches until golden colored and crispy. Remove from pan and place on paper towels to cool and absorb extra oil.
Ladle soup into a bowl.
Add some tortilla strips, fresh cilantro, a squirt of lime juice, avocado slices, and cheese.
This is a crock pot recipe but you can substitute a dutch oven for the crock pot and cook with a heat deflector on a low temp; 250 or so. Leave the lid off with smoking wood at the beginning. You could also tuck these underneath a butt and have the best of both worlds!
1 pack bacon, diced
1 onion diced
1 cup brown sugar
1/2 cup apple cider vinegar
1 tsp garlic powder
1 tsp dry mustard
1 tsp salt
1 can dark red kidney beans
1 can garbanzo beans
1 can baby limas
1 can butter beans
1 large can baked beans
Sautee bacon and onion until cooked and onions are translucent and beginning to brown.
Add everything else except beans. Stir and simmer 20 mins.
Layer beans into slow cooker in order listed.
Pour bacon and onion mixture over beans (don't stir).
Cook on High for 4+ hours.