This recipe byCooking Con Claudiais definitely the best chile rellenos I have ever made at home.
Its fast to make and healthy, as its not fried.
The flavors are amazing perfect for breakfast.
Image by Cooking Con Claudia via Youtube
see to it to try this at home if you love Mexican dishes!
Allow it to sweat for at least 10 minutes.
After 10 minutes, peel and remove the stem and seeds.
Step 5:
Add the egg yolks, baking powder, all-purpose flour, and milk.
Mix at low speed until well combined.
Repeat 2 more times.
After that, lay the remaining peppers.
Spread the remaining batter on top.
Cover with the rest of the cheese and chopped vegetables.
In a pot, add Roma tomatoes, onion, chile serranos, and chile de arbol.
Cover with water and set it on high heat.
Bring it to a boil, then transfer to a blender.
Add garlic cloves, salt, black pepper, oregano, and 1/4 cup of water.
Step 10:
Add a little bit of oil into a saucepan over heat.
Add the salsa and bring it to a simmer.
Taste and adjust seasonings if needed.
Allow it to simmer for five more minutes.
Step 12:
Slice, place on a plate, and top it with the salsa.
