Chili Relleno Recipe

Chili Relleno RecipeChili Relleno Recipe

Chili Rellenos are so good, and so easy to make

I’ll admit that my Chili Relleno Recipe can be a little bit tedious the way I like to make them, but they are most certainly well worth it.  I like to stuff them with a lot more than just cheese which for me makes them taste so much better than just a battered chili.  This recipe I use Spanish rice which I prepared just before I started broiling the chilies, but I believe you can stuff them with any of your favorite cooked meats.

This Chili Relleno Recipe requires just a few items that you can get from any regular grocery store.  Of course the number one priority on your list should be some large green Chili’s.  The only other item’s you’ll need is some jack cheese, eggs and some Spanish rice or your favorite meat.  I think you could stuff these chilies with more vegetables if you like and they would be fantastic; maybe some spinach, or tomatoes, or even some sautéed zucchini; all of the above even.  Get creative and don’t be scared about it.  The best thing I think you can always do when you follow someone else’s basic “how to guide” with their personal take on a recipe is to take it with a grain of salt; meaning, you should realize that yes they may have some good experience cooking what they’re teaching about but what they are teaching is also based on their own personal tastes as well.  So when it comes to any recipe you make, I strongly encourage people to improvise and throw in items that are personal favorites.  I’m not saying you should get crazy and change out the seasonings and the overall preparation of the recipe, especially if you’ve never made anything like it before.  I’m just saying that if you know for sure that you would possibly prefer vegetables over meat for example, then swap it out and go for it!  Especially when it comes to this Chili Relleno Recipe Okay, enough said!

Chili Relleno Recipe steps and preperation

Now the best way to start any Chili Relleno Recipe is of course with your Chilies.  Wash them, clean them and get them ready for a broil in the oven; or if you would like to take it a step further, throw them on a grill.  It doesn’t matter really.  You’re just going for the general desired color and texture of a fired cooked Chili.  Just make sure which ever you decide, you give them a turn now and then to make the coloring even on every side.  In the oven, I turn them every 2 minutes or so.  After you’ve cooked them evenly, pull them out and throw a moist towel over them so the chili can soften up a bit.  5 to 10 minutes is all it will take.  Then make a small incision in each one of the Chilies and stuff each one with only enough rice and cheese to be able to close back with a partial flap.  This will ensure that there isn’t any spillage.  At this point you can pull the seads out as well if you’ve got your mind set on all of the tedious pet peeves of traditional authenticity, but if your not trying to impress the President of the United States, I’m pretty sure you can live without doing it.  Traditionally you’re also suppose to peal the skins off at this point, then you roll them in flour and dip them into the egg mixture and fry.  Just so we’re clear, I don’t peel skins.  I think it’s pointless and it adds a chard effect to the flavoring of the Relleno.

When it comes to the egg mixture, you’re going need to separate the yokes from the whites, and blend the whites separately with a little bit of water and baking powder to make the eggs frothy.  Then slowly add the yokes one at a time, all the while mixing the eggs on high speed.  This is very important.  The yokes have got to be very frothy and bubbly or the batter is going to run all over the place when you drop the chili in the fryer.  All you have to do from here is dip and submerge one chili completely in the egg mixture ever so gently to ensure the flap doesn’t open and dump out the filling, then slowly add the chili to the hot oil in your fryer or your pan with oil.  Oil in a pan doesn’t need to be more than one inch, and once you’ve browned one side just flip it over to the other and do the same.  Then strain on to some paper towels and serve.  Hope you enjoy my Chili Relleno Recipe!

Carne Asada Recipe with lengua (Beef Tongue)

Carne Asada RecipeMy Easy Carne Asada Recipe

A friend of mine introduced me to Lengua, which is Beef Tongue.  He brought it in to work one day all prepared and ready to eat.   I’m sure you can imagine my hesitation when he offered me a taco full of the meat.  Long story short, to my surprise it was delicious and I use it now for a Carne Asada recipe. This by far makes some of the most delicious tacos I have ever eaten! A slow roast in a Crockpot starts first thing in the morning before I go to work and it’s ready to shred, season and sear when I come home. Throw in all my favorite fresh vegies and some white corn tortillas and we’re good to go!

About this Carne Asada recipe

This recipe is very simple and practically all the work is done for you.  If you’ve sought out this recipe I’m sure you’ve had beef tongue before and you’re probably not looking to expand your horizons just to try it for the first time now are you.  So you are well aware that you are going to have to remove the skin once the tongue is fully cooked.  You’ll need a slow cooker(unless you prefer the oven), a sharp knife, a Beef Tongue, Canola oil, fresh garlic, your favorite onions and/or scallions, cilantro,1 lime, salt and pepper, and last but not least your favorite tortilla’s.

Introducing my Carne Asada recipe

1  Beef Tongue
1 handful chopped Cilantro
1 Lime (squeezed)
½ Diced Bell Pepper
1/2 Diced White or Yellow onion (your preference)
1 tsp. Minced garlic
2 Green onion stalks diced into Scallions
Salt and pepper to taste

Carne asada recipe instructions

10 hours of cook time in a slow cooker on low heat. Then separate the meat from the tongue skin and slice the meat into your desired portions.  Once that is completed, sear the beef in a skillet with Canola oil, garlic, onions, and cilantro. One whole lime is added during the sear which is really important because this is what really gives the Lengua its additional flavor.  This Carne Asada recipe is going to require salt and pepper to your personal taste, and in my experience a lot of salt.

Fajita recipes with sautéed shrimp and marinated steak

Fajita recipesHomemade Fajita recipes

I think some people think Fajita recipes can be intimidating, but truthfully they’re just a real fancy taco.  So if you really want to break it down and make it simple in order to do it yourself, all you have to do is pick your favorite meats and vegetables and start cooking!  It’s really that easy!

Fajita recipes and their similarities

Fajita recipes vary with their individual seasonings and preparations but they all have one simple thing in common that has never changed no matter how you decide to prep them; they all end up in a Tortilla! Whether you decide to use steak, shrimp, and fish, chicken or even decide to go vegetarian, as long as something hot and flavorful ends up in that tortilla smothered in goods, you’ve got yourself a fajita.

The reason why I’ve chosen this particular style from other tradition Fajita recipes is because it combines so many different fresh elements from other interpretations of what Fajitas should taste like.  So you really get the best of both worlds.  The prep time is minimal and the costs are low on the ingredients, so what is there really to complain about with this recipe.  In these Fajita recipes anything can be substituted so feel free to use your imagination and enjoy!

In this video I use:

1/2 green bell pepper
1/2 yellow bell pepper
1/2 yellow onion
1/2 1lb. bag of bacon (crushed bacon bits)
1/2 cup graded pepper jack cheese
1 cup sliced mushrooms
1 pound fresh large white jumbo shrimp
1 bag of pre made mesquite marinade
1 garlic clove
2 tbls butter
2 tbls bacon grease or olive oil
3 thin sliced center round cut steaks

Don’t feel obligated to use everything the way I use ingredients in this video and recipe.  That truly is the beauty in the soul search of finding your own tastes and likes in recipes you want to use or even recreate for your own tastes and needs.  That being said, Feel free to add in anything you feel you’d like to have in these Fajita recipes, including spices or any kind of meat and vegetable substitution.