Chefshell posted 03-03-99 12:38 PM
Chorizo Chili Rellenos
1/2 lb. good quality chorizo
1 tbsp. olive oil
2 tbsp. minced onion
1 tbsp. minced garlic
2 tbsp. chopped cilantro
1/2 cup heavy cream or nonfat or lowfat evaporated milk
1/2 cup cheese (cheddar, jack, goat, whatever you like)
3 tbsp. seasoned bread crumbs
salt, pepper, paprika, cumin, chile powder to tate (about 1/4 to 1/2 tsp, each)
1 cup masa harina
1 cup all purpose flour
2 large egg whites, lightly beaten
1 1/2 cup milk
4 medium-large poblano peppers with stems;roasted and peeled, slit up one side and seeded
Oil for frying (Vegetable or Canola)
In a large skillet, over high heat, heat olive oil. Add the chorizo (remove casings first)and saute for about 1 minute. Add onion, garlic, and cilantro and saute 1 minute. Stir in the cream and cheese and stir well and turn off heat. Stir in bread crumbs and turn mixure out into a
bowl. Allow to cool.
Combine masa harina, 1/2 cup of the flour, and 1 tbsp. of seasoning in a bowl. Fold in egg whites and add 1/4 cup of milk at a time, mixing thoroughly between additions, until all the milk is incorporated and mixture is smooth. In another bowl, combine the remaing 1/2 cup flour and seasonings.
Start heating oil in a large pot. Spoon 1/4 of the mixture into each pepper through the slit in side. Dip in batter, then dredge in seasoned flour. When oil is very hot (365 to 375 degrees), fry until golden brown. About 3-4 minutes.
Serve with Tequila Lime Sauce:
1/2 cup white tequila
2 tbsp. fresh lime juice
2 tbsp. minced white onion
1 tsp. minced garlic
1 tbsp. chopped fresh cilantro
1/2 tsp. salt
pepper to taste
1/4 cup heavy cream or evaporated milk
6-8 tbsp. unsalted butter, cup up into pieces
Combine tequila, lime juice, onion, garlic, cilantro, salt and pepper in pan over high heat and bring to the boil. Cook until reduced by half. Stir in cream and simmer (not boil) for 3 minutes. Whisk in butter and remove from heat, stirring until butter is all incorporated. Spon 1/4 cup sauce on to plate and put a rellenos on top for each.