Guatemalan Chilli Rellenos

It is impossible to escape the amount of cooking that goes on in Antigua, unlike Sydney kitchens where everything happens out the back, the stoves are burning all through the market place, in people’s front doors and mostly just on the foot path. The industrious nature of the place is admirable, it doesn’t seem like you need a permit to just open your front door and sell your wares. You can get tortillas, pupusas, chilli rellenos, fruit with fresh lime and sweet cakes at every turn.

Striking up conversation is easy if it is about how fresh the mangoes are today or what kind of chillies were used in that dish, or my favourite intro to any conversation “cómo lo vende éstos?” - “How are they sold?”

Finding a cooking school in Antigua set me on a wild goose chase as all of them had recently closed down and no-one seemed to know why or where they had gone. Luckily I met Doña Soñia in my search who was more than happy to show me a few things. She said I must learn how to make the Guatemalan version of the Chilli Relleno, the Guatemalans are very proud of their own versions and like to make the distinction between their Mexican counterparts.

Mexicans stuff the whole chilli with meats, but the Guatemalan version is much more delicate. The stuffing is made from minced pork or beef cooked slowly with finely chopped green beans carrots and potatoes. Doña Soñia threw in some Maggie chicken stock, (has any country escaped the Maggie invasion?) but I’m sure any kind of stock could be used in its place, maybe Maggie Beer's! The 'other Maggie' The meaty sauce is reduced to the point you could make meatballs with it. But there is always some maseca handy to thicken things up if you are in a hurry.

Hot Jalapeño chillies are roasted, peeled and cut in half and a ball of the meat mixture is placed on each one before being dipped in egg batter and fried into a delicious ball of goodness jammed with flavour. Each bite ensures a small piece of the Jalapeño chilli arrives on your tongue to remind you that you are alive and well and the world is a punchy place. As the chilli relleno is so hot it is served with a simple tomato sauce made from roasting then boiling tomatoes with white onions and blending it up.

For the full recipe head here Chilli Relleno Recipe