OVEN ROASTED CHILE RELLENO WITH CHIPOTLE ASADO SAUCE
Steps:
- To make the Chile Relleno: Preheat oven to "broil" and roast the chiles until skin blackens, making sure to turn frequently. Remove chiles from the oven and place into a stainless steel mixing bowl. Peel the outer skin, being careful not to tear the flesh of the chile. With a sharp paring knife, make a long slit the length of each chile and then gently remove and discard all of the seeds. Set the chiles aside while you make the filling.
- Heat the oil in a 4 quart saucepan over medium high heat and saute the onion until translucent. Add quinoa and toast for 3 to 5 minutes, stirring constantly. Add salt, pepper, and water to cover about 2 inches over quinoa. Bring to a boil and then reduce heat and simmer, uncovered, until water is absorbed and quinoa is tender. Turn out onto a baking sheet and allow to cool. In a clean pan, saute the mushrooms in butter over high heat. Season lightly with salt and freshly ground black pepper and allow to cool. In a bowl, combine the cooled quinoa and mushrooms with asadero cheese, eggs, thyme leaves, salt and freshly ground black pepper. Stuff each of the chiles with the filling mixture until they are very full and then set aside while you make the sauce.
- To make the Asado Sauce: Preheat an oven to 400 degrees F.
- Quarter the tomatoes and then place into a stainless steel mixing bowl and combine with the onions, garlic, oil, salt, pepper, and thyme. Turn onto a baking sheet and roast in the preheated oven about 15 to 20 minutes or until the tomatoes and onion start to turn black. Remove from the oven and process mixture in a food processor, working in batches if necessary. In a 4-quart saucepan, combine the processed onion-tomato mixture with the chipotles and heavy cream and heat over medium heat for about 10 minutes. Reduce heat to low and keep the sauce warm until you're ready to serve.
- To serve: Preheat an oven to 350 degrees F.
- Place the stuffed chiles into the oven and roast for 20 minutes or until heated through. Ladle enough of the warm asado sauce on 4 dinner plates to form large pools and then place 1 chile relleno on each plate and serve.
ELOTES ASADOS
Grilled street-style corn is a staple all over Mexico. You will often see the corn being grilled in its husks over fire--but you can achieve great results on a stovetop. This recipe offers options for each. In both versions, you cook the corn in its husks to develop that smoky and sweet flavor that goes so well with creamy mayo, sour cream and salty Cotija cheese, making it one of the most delicious street foods you can find.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 serving
Number Of Ingredients 6
Steps:
- Prepare a grill for medium-high heat.
- Put the corn in their husks on the grill grate over direct heat. Cover the grill and cook, uncovering the grill and rotating the corn every 5 minutes or so, until the husks are evenly charred, about 15 minutes total.
- Alternatively, you can grill the corn on the stovetop. Heat a large cast-iron pan or grill over medium-high heat until very hot and smoking, about 5 minutes. Working in batches depending on the size of your pan or grill, put the corn in their husks on the hot pan. Cover the pan with a lid; you can also use a large skillet to cover it. Cook, uncovering the pan and rotating the corn every 5 minutes or so, until the husks are evenly charred, about 20 minutes total.
- Meanwhile, combine the crema, mayonnaise and lime juice in a medium bowl until smooth. Thin with 1 tablespoon of water if needed. Cover and chill the crema mixture until ready to serve.
- Pull back the corn husks and silks, leaving the husks attached to the base of the cobs. Using a pastry brush or a butter knife, spread the crema mixture on the corn. Transfer the corn to a platter, sprinkle generously with the Cotija on all sides and season with salt. Serve with reserved lime wedges for squeezing over the corn.
COPYCAT CHILI'S ROASTED STREET CORN RECIPE BY TASTY
The secret to Chili's roasted street corn is the charred exterior. Without a grill, Katie improvised and roasted the corn in the oven to achieve similar results, then slathered the cob with creamy, spicy mayo and topped it with Cotija cheese and cilantro. If you don't have Cotija, you can substitute grated Parmesan cheese.
Provided by Katie Aubin
Categories Sides
Time 30m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F (220°C).
- Add the corn to a medium cast iron skillet. Drizzle with the olive oil and season with salt.
- Roast for 15-20 minutes, until charred on the outside and tender on the inside.
- In a small bowl, mix together the sour cream, mayonnaise, lime juice, salt, and chili powder.
- Remove corn from the oven and let cool slightly. Brush all over with the mayonnaise mixture, then sprinkle with the Cotija, cilantro, and more chili powder.
- Enjoy!
Nutrition Facts : Calories 422 calories, Carbohydrate 33 grams, Fat 31 grams, Fiber 3 grams, Protein 7 grams, Sugar 7 grams
TAMALES CON ELOTE Y CHILE POBLANO (TAMALES WITH CORN AND POBLANO CHILES)
I long for tamales de elote. But our Mexican corn cannot be swapped with US sweet corn, so this tamale recipe uses regular masa with sweet corn added.
Provided by Zarela Martinez
Categories Hominy/Cornmeal/Masa Mexico Corn Chile Pepper Poblano Wheat/Gluten-Free Soy Free Tree Nut Free Dinner Christmas
Number Of Ingredients 9
Steps:
- Place the corn husks in a large bowl, cover with boiling water, and let soak while you prepare the filling.
- Heat the oil in a large skillet over high heat until rippling. Add the white onion and garlic and cook, stirring often, until golden, 2-3 minutes. Reduce the heat to medium; add the poblanos, stirring well to combine, and cook 2 minutes longer. Stir in the corn kernels and season with cilantro and cook until the moisture has evaporated, about another 3 minutes. Season with salt. Cool thoroughly.
- Fold or beat the corn mixture into the prepared tamal dough, being sure it is evenly distributed. Fill, fold, and steam the tamales, using about ¼ cup of the masa-corn mixture for each husk.
- Serve with a picante sauce such as Pico de Gallo Norteño or Salsa de Tomatillo con Chipotle.
CHILI CON ELOTE (CHILI WITH CORN)
This is a quick vegan recipe which makes a great filling for flour tortillas or served with rice. I like it with a baked sweet potato.
Provided by Kitzy
Categories Corn
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Chop the onion and garlic and fry gentle for a few minutes.
- Chop the bell pepper, add to the pan and fry for 2-3 minutes longer.
- Add the stock and tomato paste and bring to the boil. Add the corn and lower the heat to a simmer.
- Mash half of the beans and add both the mashed and the whole beans to the pan.
- Stir and simmer for 15 minutes.
- Serve.
Nutrition Facts : Calories 296.2, Fat 2.9, SaturatedFat 0.4, Sodium 701.4, Carbohydrate 59.1, Fiber 13.6, Sugar 11.5, Protein 14.8
CHILI CON ELOTE (CHILI WITH CORN)
I claim this one is mine. (It bears no resemblance to what I started off with several decades ago). As with most chili, soup, stew, or sauce it's a lot better when made the day before and reheated.
Provided by Pierre Dance
Categories Corn
Time 3h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat a heavy dutch oven over med-high heat.
- Cook the bacon until done but not crisp.
- Remove the bacon and drain on a paper towel.
- Pour off and save all but 3 TBS of the grease.
- Place the flour and the first of the salt and pepper in a bag, add the beef, 1/3 at a time, shake to coat.
- Brown the beef, 1/3 at a time (don't crowd the pan).
- Drain on a paper towel.
- Wipe the pan and regrease between each batch.
- Wipe the pan, place on the heat; add 3 TBS bacon grease.
- Saute (stir fry) the onions until almost translucent.
- Add the garlic and chilies.
- Saute until the onions are golden but not yet brown.
- Add all of the ingredients except the Masa Harina and the corn; mix well.
- Return the bacon and beef to the pot.
- Cover and bring to a boil, reduce heat and simmer 2 hours.
- Mix the Masa Harina with 1/2 cup of cold water, add to the pot, stir well.
- Cook another 1/2 hour to thicken.
- Place 1 cup of corn in each bowl and top with chili. (That's all the cooking the corn gets, it's just lightly steamed). Serve with a loose leaf lettuce salad, dressed with lime juice and hot, buttered, corn tortillas.
GRILLED CORN WITH CHEESE, LIME AND CHILE (ELOTES)
Whole ears of corn are a classic street food in Mexico, where they are either grilled or boiled, then often dressed with some combination of lime, chile, mayonnaise and grated cheese. This grilled version calls for all of the above, which get mixed together into a creamy, bracing topping, and slathered all over the hot, sweet ears. It's not strictly traditional, but it does make it easier to assemble the corn and its dressing before serving. Or place the various topping in small bowls and let guests have the fun of garnishing their own. And if you don't have a grill, the broiler works too though watch the ears carefully so they don't burn.
Provided by Melissa Clark
Categories easy, quick, barbecues, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 7 to 10 minutes.
- Meanwhile, in a small bowl, mix together mayonnaise, zest of 1 lime, chile powder, salt and pepper.
- Slather hot corn with mayonnaise mixture and sprinkle with cheese and cilantro. Cut limes into wedges and serve alongside corn.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 14 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 407 milligrams, Sugar 7 grams, TransFat 0 grams
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