Let's make chile rellenos. I will fill these with cheese, but picadillo or potato is another filling I like. These stuffed poblano peppers are a labor of love and so worth it.
INGREDIENTS
4 poblano peppers
4 large eggs
8 oz Oaxaca cheese
1/2 cup all-purpose flour
1/2 tsp salt
cooking oil for frying
TOMATO BROTH
5 Roma tomatoes
3 cup water
2 cloves garlic
1/4 piece of a small onion
1 Tbsp tomato chicken bouillon powder
1/2 tsp ground cumin
1/4 tsp dried Mexican oregano
1/4 tsp black pepper
salt to taste
L. A.: I love these so much but when I make them at home I have ZERO patience with cleaning and removing the seeds and stem part. I always end up with shredded peppers and I get so frustrated. Any suggestions? (Because my solution is buy then from a restaurant) Date: 2022-12-06
