Chiles Rellenos, Spanish Rice and Savory Black Beans

Instructions

1. 1

   Roast and Peel the Peppers

   • Place poblano peppers directly over a gas flame or under a broiler set to high. Turn occasionally until the skin is blackened and blistered on all sides, about 5-8 minutes.
   • Immediately transfer the hot peppers to a bowl and cover tightly with plastic wrap, or place them in a paper bag and seal. Let them steam for 10-15 minutes to loosen the skins.
   • Once cool enough to handle, gently peel off the charred skin with your fingers. Avoid rinsing the peppers, as this washes away the smoky flavor.
2. 2

   Prepare the Tomato Sauce

   • Heat 1 tbsp of olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
   • Add the minced garlic and cook for 1 more minute until fragrant.
   • Stir in the chopped tomatoes, vegetable broth, ground cumin, Mexican oregano, 1/2 tsp salt, and black pepper.
   • Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for 15 minutes for the flavors to meld. Keep warm.
3. 3

   Stuff the Peppers

   • Carefully make a single vertical slit down the side of each peeled pepper, from just below the stem towards the tip. Be careful not to cut all the way through to the other side.
   • Gently open the slit and remove the seeds and veins. A small spoon can be helpful for this.
   • Stuff each pepper with an equal amount of Monterey Jack cheese. If needed, secure the slit with a toothpick to keep the cheese inside during frying.
4. 4

   Prepare the Egg Batter (Capeado)

   • In a clean, dry, medium-sized bowl, beat the egg whites with an electric mixer on high speed until they form stiff, glossy peaks. You should be able to turn the bowl upside down without the whites sliding out.
   • In a separate small bowl, whisk the egg yolks with 2 tbsp of all-purpose flour and the remaining 1/4 tsp of salt until smooth.
   • Gently fold the yolk mixture into the beaten egg whites with a spatula until just combined. Be careful not to overmix, as this will deflate the batter.
5. 5

   Fry the Chiles Rellenos

   • Heat 1.5 cups of vegetable oil in a large, deep skillet over medium-high heat. The oil should be about 1 inch deep and reach a temperature of 360°F (182°C).
   • Place the 1/4 cup of flour on a plate. Lightly dredge each stuffed pepper in the flour, shaking off any excess. This step is crucial for helping the batter adhere.
   • Holding a pepper by its stem, dip it into the egg batter, using a spoon to ensure it's completely coated.
   • Carefully place the battered pepper into the hot oil. Fry 1-2 at a time to avoid overcrowding. Spoon hot oil over the top of the pepper as it fries.
   • Fry for 2-3 minutes per side, until the batter is golden brown and puffy. Remove with a slotted spoon and drain on a wire rack or a plate lined with paper towels.
6. 6

   Serve Immediately

   • Remove any toothpicks from the peppers. Place one or two chiles rellenos on each plate.
   • Spoon the warm tomato sauce over the top and garnish with fresh cilantro. Serve immediately for the best texture.