Chili Rellano Sauce (can be made day before)
-1/3 cup oil
-1 medium onion diced
-4 cloves garlic minced
-1 jalapeno minced
-salt/pepper to taste
-1 tablespoon Pollo de Caldo
-1/3 cup flour
-14 1/2 oz canned diced tomatoes
-4 cups chicken broth
-8 oz tomato sauce
-1 teaspoon Mexican oregano
-1 Tablespoon Guajillo chili powder ( 2 Tablespoons for richer sauce)
-1 teaspoon paprika
Heat over medium heat oil in fry pan, add onion and cook for a few minutes. Add jalapeno and cook until soft. Add garlic and cook for a minute. Add Pollo de Caldo, and flour; cook for a minute or two. Add broth, tomatoes, tomato sauce, oregano, cumin, Guajillo chili powder and paprika. Stir until blended and heat to a boil. Reduce heat and simmer for 20 minutes. Turn off heat and let sauce cool a bit. Carefully place sauce in blender; cover top with kitchen towel & hold firmly down; starting on lowest setting begin blending increasing speed. Blend until smooth sauce forms; return sauce to fry pan. Bring back to a simmer on low heat and cook until desired consistently. It takes about 25 minutes or so. Finally taste sauce & adjust seasoning as needed. If you do add second tablespoon of Guajillo chili powder at this time; cook an additional five minutes.
Chili Rellanos
-5 Pablano Chilies
-16 oz Queso Asadero or Monterey Jack Cheese cut into ten equal size strips.
-2 to 3 eggs separated
-1 teaspoon baking powder
-3/4 cup flour
-oil for frying
Blister peppers over open flame; place pepper in covered container and let steam for 15 minutes. Removed charred skin by running under water. Cut slit along side of pepper and remove seeds. Stuff pepper with two pieces of chees. Whisk the eggs whites in a bowl until stiff peaks form. In second bowl blend egg yolks and baking powder. Slowly fold in the egg white to the egg yolk mixture. Heat oil over medium heat to prepare for frying. Roll stuffed pepper in flour, tap off any excess and dip into egg mixture to cover the chili pepper. Carefully, lay the coated pepper into the hot oil, turn when golden brown and fry second side until golden brown and cheese is melted. Serve with sauce.
Rice and Beans video
Rice @ 3:55 mark
Beans @ 6:32 mark
Mexican Rice
-1/4 cup canola oil
-2 cup long grain rice
-8 oz tomato sauce
-4 cup water
-1 Knorr Chicken bouillon cube
-2 Tablespoons Knorr Pollo de Caldo Chicken Flavor
In heavy bottom pot heat oil and add rice. Stir continually for 7-10 minutes until rice is tan-brown. Do not burn!! Add tomato sauce, it will bubble up on you. Add water and seasonings. Bring to a full boil, place top on pan, reduce heat to low for 20 minutes. Do not peek!! After 20 minutes, turn off heat and let rest 10 minutes. Fluff with fork and serve.
Refried Beans
-4 tablespoons butter
-1 small onion finely diced
-clove garlic finely minced
-4 oz can diced ortega chilies
-1 jalapeno minced (optional if you like spicey)
-salt to taste
-1 pound cooked pinto beans or 2 quarts canned beans drained
In heavy bottom pan heat butter and add onion, garlic, chilies, jalapeno and salt. Cook on med-low to low temp for 20 minutes or so, or until the onions are very soft. Add beans and mash with potato masher. Continue to cook beans stirring frequently for 20 -30 minutes.