Text 29135, 79 rader
Skriven 2015-07-18 05:27:22 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1587
====================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chilies Anchos Rellenos De Queso
 Categories: Chilies, Dairy, Cheese, Herbs
      Yield: 6 Servings

MMMMM---------------------CALDILLO CON CREMA--------------------------
      1 lb Roma tomatoes; diced
      1 md Onion
      2 cl Garlic
  1 1/2 tb Unsalted butter
      1 c  Crema Mexicana or sour
           - cream
           Salt

MMMMM----------------------CHILIES RELLENOS---------------------------
      3 tb Grated piloncillo
      1    Sprig fresh thyme
      1    Sprig fresh Mexican oregano
      1    Bay leaf
      6    Fresh ancho chilies
           Salt
      1 lb Asadero or Jack cheese;
           - grated or in cubes
      2 tb Unsalted butter

  MAKE THE CALDILLO CON CREMA: In a blender or food
  processor, combine the tomatoes, onion, and garlic and
  blend until smooth. For a smooth sauce, push through a
  fine-mesh strainer if needed.

  In a large skillet, over moderate heat, melt the butter.
  Add the tomato caldillo mixture and fry, stirring
  occasionally, until it changes color and reduces slightly.

  Just before serving, gently warm the crema Mexicana in a
  saucepan, then whisk in the tomato caldillo mixture, bring
  to a simmer, and season to taste with salt.

  Make the chile rellenos: In a medium saucepan, bring 1
  quart of water to a boil, along with the piloncillo,
  thyme, oregano, and bay leaf.

  Heat a comal or cast-iron skillet over low heat and
  dry-roast the chilies until just tender. Transfer to the
  boiling water, then turn off the heat and let the chilies
  soak for 3 to 4 minutes. Remove the chilies from the water
  and using a small, sharp knife, make a lengthwise slit
  down one side of each. Carefully remove the seeds and, if
  possible, the skin. (The stem of the chile should remain
  attached, so if the skin is difficult to peel, leave it
  on.) Season the insides of the chilies with salt, then
  stuff with the cheese, dividing it equally.

  In a large saut+¬ pan, over moderately low heat, melt the
  butter. Add the chilies and cook, flipping gently, to melt
  the cheese.

  Spoon the caldillo con crema onto a platter or individual
  plates, top with the chilies, and serve immediately.

  by Chef Sergio Remolina; The Culinary Institute of America

  Epicurious  | July 2012

  Yield: Makes 6 servings

  MM Format by Dave Drum - 15 December 2012

  Uncle Dirty Dave's Archives

MMMMM

... Never feed a cat anything that clashes with the carpet.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)