Wednesday, December 22, 2010

Chile Relleno. Part 3 of ? Rosie Makes A Stuffing For Her Chiles Rellenos. Or It Could Go Into A Burrito Or A Quesadilla.

If you're just tuning in, I'm in the process of making chiles rellenos. This is Step 3. I'm making the filling for the chiles rellenos Here is Step 1 - A decadent salsa roja. Here is Step 2 - Mr. Hawthorne's warm salsa. By the way, chile relleno means stuffed chile. Here's Step 3, my stuffing.
Start up some black beans. Rinse the beans. Drop into salted, boiling water. Bring back to boil, lower heat, and cover. Barely simmer for 20 minutes. Drain beans and rinse. Refresh water and bring to boil. Add beans. Cook about 10 minutes. Test taste. Maybe 10 more minutes. You want them al dente. Not al mushe. Now, if you're in a pinch, you could Sandra Lee it and use canned beans. I don't recommend this. There really is no comparison. The canned beans are packed with a black slime and they have a metallic sheen to them. I can spot canned beans in a heartbeat. However, if you're stranded on a desert island and have matches and a pan and a can of beans washes ashore from a shipwreck somewhere, then use your coconut to open the can of beans. The key right here is to rinse these beans in your island waterfall, in a colander you have fashioned out of, yet again, coconut. Yes. Rosie is languishing in her Calgon-Take-Me-Away Blues.
Whup up some yellow rice. You could use white and add in saffron. From the Hispanic section your grocery store. And here's a tip: Always check out the Hispanic section of Food Lion, Harris Teeter, etc. The spices there are WAY lower than whatever brands are in the regular spice section. Oregano, cumin, granulated garlic, cinnamon, cloves. I also check out the Dollar Stores for spices. Great deals there, too.
Here's my mise-en-place, ... my ... where I'm going ... if you will. Saffron rice. Black beans. Red onion. Corn. Red pepper. Jalapeno. Queso Fresco cheese.
Depending on how much you want to make, add in ingredients to taste. Save remaining for lots of other things - soups, burritos, enchiladas, quesadillas. If you need help, e-me. And if someone kind would like to give me precise directions as to how to link my email address above to my actual email, I'd be most appreciative. I would be willing to bake you a pie.
Add in how much you want of beans and corn.
Some red onion.
Seed and rib jalapeno.
Chopped red onion in.
Jalapeno in.
A quarter of a wheel of Queso Fresco, diced.
This is delightful.
Chop some cilantro. Or parsley, if you're of the cilantro-hating side.
And here's my festive stuffing for my chiles. This is quite nice on its own for a side salad. If you'd like to add zested lime, that would be lovely. Tomatoes? Go for it. Mozzarella. Monterey Jack. A little drizzle of olive oil. Make it fun.

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