Guineo Verde Relleno En Salsa Blanca Recipes

CHILE RELLENO EN NOGADA

Steps:

• Prepare the poblano peppers by heating a griddle or skillet over medium-high heat until a drop of water sizzles on contact. Add the poblanos, and cook, turning occasionally with tongs, until the skin is blackened and blistered on all sides, about 5 to 7 minutes depending of the size of the poblanos. Remove from the griddle as they are done and place in a plastic bag, let sit for 5 minutes, until the skins are soft enough to be easily removed. Remove the poblanos from the bag, and using your fingers and small sharp knife, peel and scrape off as much of the blackened skin as possible, (a few black specks don't matter). Leave the tops on and cut small (2 to 3-inch) lengthwise slits in the polios and carefully pull out the seeds without tearing the flesh.
• Add all the sauce ingredients to a blender and process until thoroughly pureed. Set aside art room temperature or keep in refrigerator until ready to serve.
• In a medium-size skillet, heat 1 tablespoon of olive oil over medium-heat. Add the onion and garlic and cook for 1 to 2 minutes, stirring often. Add the tomato, cilantro and cook for another minute. Add the meat and cook stirring, until the meat is cooked through, about 10 minutes. Season with salt and black pepper, to taste. Add the potatoes, cook for 2 minutes, then stir in the black currants and the almonds. Remove from the heat. Carefully stuff the mixture into the chiles through the slit, taking care not to rip the chiles. Transfer the stuffed poblanos to a serving platter. Cover with the walnut sauce and garnish with pomegranate seeds and parsley.

GUINEOS EN ESCABECHE (GREEN BANANA SALAD)

Steps:

• Cut the banana with a knife by cutting off the ends of the bananas and making a cut alond the outside curves of the banana skins, but DO NOT remove the skins.
• Place the bananas in boiling water and add 1 to 2 tablespoons of salt and 2 teaspoons of oil to make them peel easier. Boil the bananas for approximately 20 minutes on medium-low heat. If you boil them too long they will come apart.
• While the bananas cook, make the Escabeche sauce by placing all the rest of the ingredients into a pot. Stir them well and place on medium heat until the mixture gets hot. Then reduce the heat to low and cook for approximately 1 hour. (Other recipes said to cook only until the onions got soft.) Remove from heat and set aside to cool to room temperature.
• The banana is done when you lightly stab it with a toothpick and it is tender but firm. Peel off the skins and cut the bananas in 1 inch size rounds and put them in a glass or "Tupperware" bowl. Add the sauce to the bananas. Stir and mix well. Cover them and let them cool off. After they cool off place them in the refrigerator for 2 hrs or longer -- the longer the better. Serve and eat.

AUTHENTIC MEXICAN CHILI RELLENOS

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
• Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
• Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
• Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

CHILE RELLENO WITH CHORIZO, BLACK BEANS, SALSA VERDE AND LIME CREMA

Steps:

• To make the sauce, preheat a large cast-iron pan over medium-high heat. Add the tomatillos, jalapeño and sliced onions and cook, turning occasionally, until softened and blistered on all sides but not completely charred, 15 to 20 minutes. Remove from the pan and wipe out any charred pieces that may have stuck to the bottom of the pan; reserve the pan. Coarsely chop the tomatillos, jalapeño and onions and add to a blender along with half of the garlic, the cilantro leaves and the zest and juice of 2 limes. Blend the sauce until smooth. Season with salt.
• Heat a large saute pan with the olive oil over medium-high heat. Add the diced onions and saute until translucent, about 5 minutes. Add the other half of the garlic and the cilantro stems and saute until slightly softened and fragrant, 1 to 2 minutes. Add the chorizo and break it up with a spoon. Cook until browned, stirring occasionally, 5 to 7 minutes. Transfer to a large bowl and allow to cool slightly. Add the black beans, pepper jack cheese, 1 egg and salt to taste. Mix to combine.
• Place the poblanos on an open flame on your stovetop. Cook, flipping occasionally, until completely black and charred, about 5 minutes. Transfer to a bowl and cover with plastic wrap to steam until the skin pulls away, about 10 minutes. (If you don't have a gas stovetop, you can broil the pepper in the oven on high, turning occasionally, until charred.) Remove the skin from the pepper and wipe off any excess black char. Make a small slit lengthwise down the center of one side of the poblanos, being careful not to cut all the way through. Remove the seeds and ribs. Stuff each pepper with some of the filling, being careful not to overfill the peppers or else they will burst while frying. Close up the pepper by securing it with toothpicks.
• Separate the remaining 2 eggs into two large bowls. Add a pinch of salt into each bowl. Whip the egg whites with a hand mixer until stiff peaks form, 2 to 3 minutes. Beat the egg yolks for about 30 seconds until well incorporated, then pour the yolks into the bowl with the egg whites and continue to beat until combined for another minute. To a third bowl, add the flour. Dip the stuffed poblanos into the egg mixture first, and then into the flour. If you feel like the stuffed poblano is not well coated, you can do a double dredge.
• Fill the reserved cast-iron pan with 2 inches of canola oil. Heat over medium-high heat until the oil shimmers. Test the oil with a little flour and, if it sizzles, it's ready. Gently lay a dredged poblano into the oil and fry on the first side until golden brown and crispy, 3 to 4 minutes. Flip, then fry for another 3 to 4 minutes. Remove to a paper-towel-lined plate, season immediately with salt and allow to drain. Transfer to a sheet tray lined with a rack so they don't get soggy. Remove the toothpicks before serving.
• Mix together the crema and juice and zest of the remaining lime in a small bowl. Set aside.
• To serve, spoon some of the green chile sauce onto the bottom of the plate. Lay the fried poblano over the top of the sauce. Garnish with the cotija cheese. Spoon some of the lime crema alongside the fried chile.

YAYA'S SALSA BLANCA (WHITE SAUCE)

Steps:

• Dissolve flour in 1/2 cup of milk (or soymilk). Set aside.
• Warm the remaining milk in a saucepan, over med heat. Do not let it boil.
• Add butter (or margarine), salt, pepper and nutmeg. Do not be afraid to use the nutmeg, it makes the sauce!
• Add the dissolved flour/milk mixture. Whisk over med heat until it thickens.
• For an even richer sauce, remove from stove and quickly whisk in an egg yolk.

CHILE RELLENOS WITH SALSA VERDE CREAM SAUCE

Steps:

• Place the meat in a large saucepan or stockpot. Add enough water to cover and stir in beef bouillon granules. Bring the water to a boil. Reduce heat, cover and simmer for 2 hours or until meat is tender.
• Meanwhile, cut each pepper in half length wise. Remove the seeds and membranes from the peppers. In a saucepan, cook peppers in boiling water until crisp-tender, about 5 minutes, drain well and set aside.
• Remove cooked meat from the pan and chop into small pieces and set aside. Discard the bouillon mixture from the pan and dry the interior. Add the oil to the same pan and heat over medium heat. Add the onion and garlic and saute until softened, about 5 minutes. Add the HERDEZ® Salsa Casera and simmer for 3-5 minutes. Return the meat to the skillet. Stir in the olives, raisins and almonds. Season the meat mixture to taste with salt. Spoon the meat filling into each of the pepper halves and place the peppers on a lightly oiled baking pan.
• Bake at 400 degrees F for 10-15 minutes or until warmed through. Meanwhile, in a blender or food processor, combine the HERDEZ® Salsa Verde and sour cream. Drizzle the sauce over the prepared peppers and serve.

GUINEO VERDE RELLENO EN SALSA BLANCA

Steps:

• Se pela el guineo se pone a freir entero, luego se saca y se maja y se vuelve a freir, despues a parte se disuelve la harina el agua y los huevos, se le echa la pimienta y una pizca de sal, se pasa el guineo por esa salsa y se frie, luego de estar frito se raja con un cuchillo de cierra y se le pone el jamon y el queso. En un sarten se hace la salsa, se ponen 2 cucharadas de aceite al fuego medio alto y se le echa la harina, cuando se frie se le echa la leche y el consome de pollo y el oregano. Se deja espesar ligeramente y se le vierte a los guineos por encima, se le echa un poco de perejil antes de servir.