サフランライスとポモドーロソースを使ったチレス・レジェノスのレシピ

サフランライスとポモドーロソースを使ったチレス・レジェノスのレシピ

action? action alright we’re making chiles rellenos today I make them really good I’m not gonna say they’re better than any Mexican restaurant I’ve been to but they are so I’m gonna show you right now I’ve got 10 egg whites whipping I’ve made a really nice saffron rice pilaf we’ve done rice pilaf you want Zach come over here and take a peek at this okay saute the rice with butter onions saffron till the rice Browns then I added chicken broth a little lemon juice cooked it for 22 minutes on a low heat and I just turned it off a minute ago for the chiles rellenos the skins gotta come off and we do that over an open flame so you can do this on your barbecue or at home you can do it right on the flame like this I like to use my rack because I don’t have to worry about the pepper falling in the cracks and so forth I’ve already done this pre grilled these peppers and peeled them already ahead of time and I’ve already stuffed some of them so I’m gonna show you you know you don’t take the seeds or the stem out before you start right I do not the seeds are all it’s not like a green pepper where the seeds run down the ribs okay you see there’s no seeds here all the seeds are connected to the stem right there so I don’t mess with them because I don’t want to tear it up so I got my egg whites there’s nothing in here except egg whites and make sure you don’t get any yolk in there otherwise they’re not gonna whip up I always do the whites first so then I don’t have to wash this bowl out because I’m gonna do the yolks next if I did the yolks first then I’d have to wash this bowl out really good make sure there was no fat in there from the yolks this way I can just I can keep going so we’re gonna whip these egg yolks until they have like a five second ribbon so we’re gonna whip those and get those until they change in color a pale yellow I’ve got my peppers here you have to make sure they’re completely you you can’t have any of this cause that skin will stick to it what’s happening is is not only are we burning the skin off but we’re actually cooking the pepper you can see how soft they are and once we get this all black like this cover this with a paper towel or you can put it in a paper bag you can wrap it with Saran wrap but the whole point is you want this now to steam so that skin will loosen up you know my egg whites are going my egg I’m sorry my egg yolks are going my egg whites are done the cheese that you use for Chiles rellenos is Oaxaca now if I could get fresh Oaxaca cheese from Oaxaca I would but I’m using Munster cheese because it’s very similar to the Oaxaca but it melts a little bit softer so I shred the cheese cause it’s easier to put in there like that I put the the two ends of the pepper and I don’t go like this like a sewing needle I go I try to go as parallel to the meat as I can and I use a long skewer instead of a bunch of pick toothpicks so then I can just pull one out when it’s done that’s gonna be a while yet so I’m gonna stuff these other two peppers all right that’s nice and black all over and we’ll cover that and I’ll show you how to peel those later I’ve already done some ahead of time cause I like to keep my live stream moving like I said I like to use shredded cheese you know I shred this Munster myself don’t buy pre shredded cheese shred it yourself the shredded cheese in the store has things to keep it from clumping together you know they they coat the cheese with a starch of some sort you want a nice fresh shredded cheese that has nothing added to it also with the shredded cheese you can really pack a lot of cheese in there now poblanos can be hot or spicy it depends on the pepper you know sometimes I’ve made them and they’re just really hot but most of the time they’re not okay if you can see see how we’re starting to get ribbons on that yolk that’s where we wanna be and there’s nothing in there except the egg yolks so when I make a batch I usually have 20 chiles rellenos that I do and I use 10 eggs so you know for every two chiles rellenos you need an egg but it’s so much easier to whip egg whites and egg yolks when you have actually some egg white and egg yolk to whip if you got only a couple it’s difficult I have some olive oil heating on medium now to the batter I’m going to add a couple of tablespoons of flour I know Linda you’re not liking that but I’m sorry it helps us make a nice dough does it matter if you add the flour before or after you mix the yolks and whites together you add it just like I showed you okay because you wanna get that flour incorporated you know you don’t wanna add the flour you you wanna you don’t wanna mix the you don’t wanna overmix this you don’t wanna mix the air out of this okay you know you give it a you want it to be light and airy the flour helps it stay together and create a nice coating you don’t want really any lumps of white in there but you don’t wanna beat this you don’t wanna beat the air out of it okay we talked about slamming your spatula against the side of the bowl you don’t want to knock air out okay now what we do with these is I just kind of sprinkle them with flour like this in my hand and I roll them around and because I don’t want excess flour on there otherwise the batter is not gonna stick okay now say like this one here this one kind of fell apart the cheese is open what you do is you work just a little bit more carefully with this one and I’ll show you how to get this one in the pan very carefully okay so we get these floured what takes the most time of making these is getting the skin peeled off the chiles rellenos you know once you do the prep of the peppers and the cheese it’s pretty quick after that I made these once a probably what zany once every other month at the restaurant for me and the guys and uh it’s it’s my favorite Spanish Mexican dish and it’s always a dish I order when I go to a Mexican restaurant and I’m always disappointed because you know it’s one of those things that needs to be made fresh you really can’t make chiles rellenos ahead of time I mean you can but it tastes like it it’s one of those you make them the same day that you eat them okay so um my oil’s heating up let me wash my hands I got my soap water my bleach water you don’t want to make this batter too far ahead of time you know you want you want to make them when you’re ready to rock and roll okay these peppers have been sitting for a minute or so I use a rounded serrated knife and you just you just want to you clean your knife as you scrape you don’t need to use pressure at all do you not too much pressure no this should come right off and I use a rounded tip because it won’t poke a hole in your pepper and if you got if you have a little bit of skin left on there that’s okay that’s the flavor I mean this is how a really great salsa is made by grilling these peppers and onions and tomatoes right over a live fire that gives you that that layer of outdoor goodness you know it’s just got that smoky flavor you know and I try to clean as much as I can around here I like to leave that stem on it gives me something to hold on to so you wanna make sure that all of the skin on the pepper is black then right you don’t really yes if you leave something like see here it’s a little bit green that’s not gonna peel off as easy and that might stay there but because we covered the pepper with a towel it steamed it off already and you can see that these peppers have cooked even though all we did was char the outside skin but you can see where some of that skin just won’t come off because it wasn’t burnt but if you get 90 to 95% of this skin off that’s okay you know this little bit on here that’s fine because like I said it’s flavor you’re still gonna put a batter on this you still have cheese on the inside we’re gonna top it with a red sauce which is basically my Pomodoro sauce with smoked paprika in it you know you you cut see how the seeds they’re all at the top they’re not on the ribs so by the time you eat this chiles rellenos this way what you’re left is with is just the stem with the the pepper pods and that’s it like so you’re not selling these in the store I’m not selling these in the store uh because they would be too expensive and they are a lot of work that’s why I’m showing you how to make them you know get your hands dirty get the kids in the kitchen have them scrape the peppers you know have them shred the cheese have them set the table get them involved okay so now looks like our oil is ready and you can tell by just sprinkling some flour in the pan right yeah or couple drops of water okay so I I I tap the batter on top I try not to to move it around too much so you’re just cooking the egg batter then in the pan and the cheese melts do you ever pop what the cheese doesn’t melt right now what we’re gonna do is we’re gonna get these done and then they’re gonna go on a sheet pan do you have the oven on yes I do okay yeah just gonna turn it up a little bit so I set the pepper in there I put a little batter on top I grab it by the stem okay and I lay it in here so now to flip I take a spoon and I roll them over so those cook pretty quickly then like I mean yeah well it’s only egg it’s only egg and then these are gonna go on to a sheet pan now if I were if I were selling these in the restaurant this is the point at where I would I would put them on a pan and then when they would be prepped and when I got an order I would put it in the oven like an order of saganaki and I’d bake it and then I’d finish it off with hot rice and hot sauce but still made the same day that they’re being eaten yes I mean if you ate them the next day what’s gonna happen is is this batter is not gonna be as spongy and delicious I mean look at that I mean that’s just beautiful and then that’s where we take the stick out okay I’m gonna get you dipping that again once more I grab it by the top if it has a stem I’ll grab it by the stem you know if you if there’s a spot that didn’t get better you just I’ll put a little bit on it see how you got that little spot there I just I put a little batter on it we’re just dipping the pepper in dipping the pepper in the batter grabbing it by the stem making sure it’s coated I got my oil at medium heat cause all I really wanna do is I just wanna brown this egg how about how deep is the oil in your pan about half an inch like I said see how I got a little bit of exposed you just put a little batter on it just like that this should be made at Christmas Eve I make these every year for my birthday my daughter and I we’ve got pictures of us doing it when she was 8 years old I put her on scraping the peppers at 8 years old and she scraped all these peppers today you know there kids can do this stuff okay oh I didn’t have any room so I’m gonna leave that on standby I’m gonna wash my hand again just get underneath it and help it roll over roll it over against the side of the pan just like that come on there we go now I’m gonna get a couple of these in the oven right away someone just said Mexican approved alright thank you bake those 5 to 10 minutes just to get that cheese melted what temp do you have the oven at I got it at 400 cause I want it to happen quickly okay I want that batter to get nice and crispy I want that cheese to get nice and melted that’s another thing about the Munster melts a lot faster than the Oaxaca although I will say this if it’s a fresh Oaxaca from a Mexican town I’m using that Oaxaca is like a really good creamy mozzarella but I find that the Munster cheese from Wisconsin is as good if not has a little more flavor I won’t say it has a Tang but you can tell that Munster isn’t as plain as mozzarella now you could use mozzarella you could use fontina you could use different cheeses you can but Munster is gonna give you the best would you recommend a slow heat in the oven or a quick heat for the cheese I I I recommend hot right away a slow heat’s not good for this egg batter we want this to crisp up and stay nice and firm ah these are for us this is dinner tonight I had a customer come in tonight and he said well I don’t know if I like them I was like well you’re not getting any of them so talking about you Fred sorry Fred sorry Fred not sorry sorry not sorry yeah this one was a little bit open so I’m just being a little more careful you know as I get to the end of my batter I use a little bit of more of my handwork you know I haven’t added any more oil to the pan I had I believe 18 chiles rellenos here I did 10 eggs cause I told you it was an egg for every 2 chilees and I used like 2 tablespoons of flour no cream of tartar or anything now when I said I’ve been to many Mexican restaurants that just couldn’t execute this dish I I realized that it’s you know it it it’s not feasible to have someone working at chile relleno Station okay hahaha but you that that’s what you almost have to have you have to have somebody who’s just making these in the kitchen you know you have a grandma who’s working the tilting skillet and all she’s doing is is making Chile rellenos Chile rellenos is a made to order dish you know and then when you get an order you pop it in the oven you melt it up nice and then you’ve already got your rice you know the pomodoro sauce you know we make this pomodoro sauce with onions garlic fennel crushed red chile and I added ground fresh cumin to it as well and then I made the nice buttery Greek rice pilaf but I threw saffron in it because it’s Spanish and it’s just got nice color to bring to the plate I have to say while I’m at it that I really enjoy showing people how I make my recipes because I just I really think you’re gonna enjoy it you know I really think this is a wonderful dish you can fill these with other things other than cheese you can fill it with rice and meat that’s been seasoned but you want it you know you want it fairly cold just be gentle this is the most delicate part about the whole thing you know these two need a little bit more color before I flip them you post this whole video onto YouTube right yeah next week okay next week you know we uh well after we Instagram it we put it on YouTube you know um I really I really appreciate the followers and the support and the great comments I love it when someone says something silly and then another chef will chime in and say hey knucklehead he’s doing it right leave the poor guy alone okay you can see I kind of went a little early on that but that’s okay because in the oven it’s gonna get the color that I wanted to get okay I use the side of the pan to help me on this that one didn’t look too good but you know what when we put the sauce on it it’s still gonna have that nice egg batter on it you know now this one didn’t close very well so we’re just gonna let that one get get a little more color I’m just gonna turn the heat up a bit let’s check the ones we got in the oven let me get a hot pad so I don’t burn myself live on camera now looking like a minute or so but in the meantime while that’s finishing up I can clean up my table we’re doing this inside today because it’s raining in Lake Geneva so we couldn’t do anything out on the grill this is something that you could do on the grill you’d have to be careful because of the oil but definitely you could do this outside on the grill chile rellenos and if you didn’t have the oven then you would probably lower the heat a little bit and pan fry them a little bit longer in the pan just to get that cheese to melt you don’t need the oven but that’s how I do it someone just said legend in all caps well I don’t know if I’m a legend or a goat because I’m not inventing recipes here okay these recipes have been done for years I’m just showing you the little tips and the tricks to do this at home do don’t be afraid to cook you’ll find that filling the house up with delicious smells this is my spare oil bucket so I get rid of that pan right away but you’ll find that cooking from scratch at home is a great way to get the kids off the phone and be together as a family I mean my daughter and I made this dish at least a half a dozen times a year and we always did it together and we have pictures of us doing it and we have memories of all the laughs and the jokes and the ribbing that we gave each other and that’s why I love to cook is because you’re you’re not only sharing food but you’re sharing love and family together so you know that’s what I wanna inspire I wanna inspire people to make easy simple food at home and and do it with your kids do it with your family do it with your parents you know our our parents are getting older make them dinner and take it to them so they don’t have to eat that crap in a package from the store put the chicken nuggets down make some chiles rellenos make something special okay so we got okay excellent look at that is that just gorgeous or what can you grab me another Medusa plate honey of course see now don’t get all worried about this okay because we’re gonna give it a little bit of my pomodoro sauce seasoned with Spanish spices garlic a little bit oregano some cumin you can use this rice with ground lamb or beef like a taco meat and and use this to fill ah great great grateful dead tune on the background I don’t know if you can hear it but I mean saffron rice made Greek pilaf style and that means I took the onions and the rice and I browned it first so it keeps this rice fluffy I you know I love Spanish food it’s one of my favorite cuisines but I don’t like their rice I don’t like they make they that’s it’s too starchy it doesn’t it’s not easy to eat when you make rice peel off you get this beautiful you toast the extra starch off a little bit yeah and you’re coating each grain of rice so it doesn’t stick together like one big ball look at that I mean that’s and it’s buttery and it’s chickeny and it’s got that saffron color and flavor all right then what I like to do is a little crema and I like the cream on my rice to tell you the truth this is what I do okay it’s probably not what the Spanish do but it’s what I do and then I got some chopped cilantro we’re gonna have to shut the front door the garage door and the back door today because I I just I know this is good as you can see we got cheese in there don’t put a lot of salt in your tomato the cheese brings salt and the rice I love Greek yogurt on my rice someone just said bravo Chiles Reanos take you less than an hour to make it for four people they will be like holy cow how did you learn how to do this keep me out of it I’m sorry I’m taking bite number I’m gonna take another one but look at look at that cheese huh yum get out of here yes this is probably the first time I’ve done 3 bites on a show forget about it someone said your food always looks so amazing it tastes better yeah hahaha this when I made this at the restaurant half of my staff in the kitchen are Mexicans and they would always say bravo jefe this is really good jefe you want the tomato sauce hot throw peppers in it put jalapenos serranos whatever you want I use smoked paprika today so it has a little bit of heat the poblano chilees are they’re mild today sometimes they can be hot sometimes they can be spicy don’t mess around with the seeds in there they’re all right here I mean let me show you okay so you eat this chile relleno okay all the seeds right there goodbye okay so all of you out there saying well I clean the seeds before I start well then go ahead and clean the seeds that’s the way you do it and that’s the way your grandmother showed you I have no problem with that Lola said love you papa love you Lola Jake thanks for watching I know my other daughter’s watching Ziggy we miss you we love you and to all my daughters they already know we’re eating this for Christmas Eve so we’ll see you next week we’ll try to be outside again today we made chiles rellenos you slayed on that one dad someone just said give it a try don’t be afraid okay okay you have the other pan in the oven that’s a that’s a that’s a wrap

I make these every year for my birthday, and it’s a hit on Christmas Eve. This is a dish I have 13 times a year. This is my Chiles Rellenos recipe served with saffron rice pilaf and pomodoro sauce.

STEP 1
• 20 poblano peppers
| Char the skins: Hold peppers over an open flame (grill or gas stove) using tongs or a wire rack. Rotate until the skin is completely blackened and blistered.
| Steam to loosen skins: Immediately transfer charred peppers to a bowl, cover with a damp towel or plastic wrap, and let steam for 5–10 minutes. This makes peeling easier.
| Peel the peppers: Use a rounded serrated knife or your fingers to gently scrape off the blackened skin. Don’t worry if a few bits remain—it adds flavor. Leave stems intact.

STEP 2
• Wisconsin Munster cheese, shredded (or Oaxaca cheese)
| Fill with cheese: Use a skewer or knife to make a small slit near the stem. Stuff each pepper generously with shredded Munster or Oaxaca cheese. Seal with a toothpick or skewer if needed.

STEP 3
• 2 tablespoons all-purpose flour
| Dust with flour: Lightly roll stuffed peppers in flour to help the batter adhere.

STEP 4
• 10 egg whites
| Whip egg whites: In a clean, dry bowl, beat egg whites to stiff peaks (no yolk can be present, or they won’t whip properly).

STEP 5
• 10 egg yolks
| Whip egg yolks: In a separate bowl, beat yolks until pale yellow and ribbon-like (about 5 minutes).

STEP 6
• 2 tablespoons all-purpose flour
| Combine: Gently fold yolks into the whites. Sprinkle in flour and fold just until incorporated (don’t overmix).

STEP 7
• Olive oil (or Avocado oil)
| Heat ½ inch of oil in a pan over medium heat. Test with a sprinkle of flour—it should sizzle gently.

STEP 8
| Coat with batter: Hold peppers by the stem, dip into the batter, and carefully place in the hot oil. Spoon extra batter over any bare spots.

STEP 9
| Fry until golden using a spoon to gently flip. Transfer to a paper towel-lined plate to drain.

STEP 10
| Place fried chiles on a baking sheet and bake at 400°F for 5–10 minutes to fully melt the cheese.

STEP 11 | Serve
• Saffron rice pilaf (see notes)
• Pomodoro sauce (tomato sauce with smoked paprika, cumin, and garlic)
• Greek yogurt or crema (optional)
• Chopped cilantro
| Plate with saffron rice and warm Pomodoro sauce. Drizzle with crema or Greek yogurt and garnish with cilantro.

Recommended Recipes:
Pomodoro Sauce: https://www.youtube.com/watch?v=uKFeRl2CKWc