Guatemalan Chilli Rellenos

By
Deecoleman
on May 25, 2011

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, which are boiled to make a little softer. Doña Soñia threw in some Maggie chicken stock, but I’m sure any kind of stock could be used with this. It is cooked down to the point you could make meatballs with it. There is always some maseca handy to thicken things up if you are in a hurry.

The chillies are roasted and peeled and cut into strips 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.

Method

Roast the chllies on a hot place or under a grill the skin burns a little, place them in cold water and peel the skin off, cut down the middle and set aside.

Place the carrots, beans and potatoes into a food processor and pulse until a rough paste. Place in boiling water for 10 mins or until just soft.

In a large pan heat some oil with a finely chopped onion and add the mince, stir for a few minutes till brown with the thyme. Once browned add in the strained vegie mix and cooking for 45mins with the stock and salt.

When the mixture has a consistency good enough to roll into balls, it is ready. Set aside and let cool down. Press the mixture in your hands to make long football shaped balls to go over the chili pieces.

Seperate the egg whites and whisk until soft peaks form then fold in the egg yolks, dip the chillie balls into the batter and shallow fry in some hot oil. They should only need about 30seconds each side. Serve with some fresh tomato sauce.