Chile Rellanos with Green Tomatillo and Roasted Tomato Salsas

Ingredients:

3 cups (12 oz) grated Mexican Manchego or Monterey Jack Cheese
½ cup (2 oz) grated panela cheese
½ cup (2 oz) grated anejo cheese
8 medium poblano chiles, roasted and peeled
1/3 cup flour for coating the chiles
4 eggs, separated
½ tsp salt
½ tsp pepper
Vegetable oil for frying
1 cup red roasted tomato salsa
1 cup green tomatillo salsa
Garnish: 6 Tablespoons Crema

The Process

1. Combine cheeses in a large bowl. Divide and set aside eight equal portions.

2. With a sharp paring knife, carefully make a lengthwise slit in each chile. Cut out and discard the stems, seeds, and veins. Mold the cheese mixture portions into oblong shapes and place one inside each chile. Roll each chile to completely enclose the cheese and place in the refrigerator for up to 8 hours.

3. When ready, Preheat oven to 350 degrees.

4. Spread the flour on a plate or a piece of wax paper in a place convenient to the oven.

5. In a clean bowl, whisk the egg whites with the salt until stiff. In another large mixing bowl, beat the yolks with the pepper until smooth. Fold the beaten whites into the yolks and place near the flour.

6. Dip each stuffed chile in the flour. Be sure to completely coat each one. Thoroughly pat excess flour with your hands.

7. Pour approximately 1 inch of vegetable oil into a wide cast-iron skillet. Place over moderate heat until almost smoking. Oil should be approximately 350 degrees. Dip two chiles at time in the beaten eggs and roll them around in the eggs until entirely coated. (No green should be showing.)

8. Gently lift the chiles out with the palm of your hand, one at a time, and holding your hand just above the oil, slide the chile into the pan. Fry until lightly browned, and then turn with a slotted spoon and brown the other side. Lift from the oil with a slotted spoon and drain on a paper towel-lined baking sheet. When all eight chiles are cooked, remove the paper and transfer to the over for 5 minutes or until the cheese is entirely melted.

9. To serve, coat 4 plates with half red and half green salsa and place 2 chiles on each plate. Top with Crema and serve immediately.

Note: Because roasted peppers are slippery to handle, you may opt to use a kitchen towel for easier rolling.
Note: Finding poblano chiles for stuffing is worth the search. Not only do they have the best flavor, but their wide shoulders and thick flesh make them easier for stuffing. Remember that a chile;s spiciness varies according to growing conditions.
Note: Poblano and Anaheims chiles are great for making rellanos because they are quite mild and are large enough to stuff easily. You may opt for a hotter variety of chile if you prefer.

Roasted Tomato Sauce
Serves 6 as a salsa

1-1/4 pound tomatoes
8 small shallots
5 garlic cloves
1 fresh Rosemary sprig
2 costeno Amarillo chilies
Grated rind and juice of ½ lemon
2 TBSP extra virgin olive oil
¼ Tsp soft dark brown sugar

1. Preheat oven to 325 degrees.

2. Peel the shallots and garlic and place in a roasting tin. Sprinkle with sea salt. Roast in the oven for 75 minutes or until the tomatoes are beginning to dry. Take care to not let them burn or blacken. This will yield a bitter taste.

3. Leave the tomatoes to cool, then peel off the skins and chop the flesh finely. Place in a bowl. Remove the outer layer of skin of any shallots that have toughened.

4. Chop the garlic and shallots coarsely. Place them in the bowl with the tomatoes and mix.

5. Strip the rosemary leaves from the stem and chop finely. Add half to the tomato and shallot mixture.

6. Soak the chilies in hot water for about 10 minutes until soft. Drain and then remove the stalks. Silt them and scrape out the seeds. Chop finely and add to the mixture.

7. Stir in the lemon rind and juice, the olive oil and sugar. Mix well. Add salt to taste. Cover and chill (at least 1 hour) prior to serving. Garnish with remaining rosemary.

Note: Plum or vine tomatoes have terrific flavor for this salsa. Cherry tomatoes are also a good choice for flavor and do not require peeling after roasting.

Green Tomatillo Sauce
Serves 6 as a salsa.

11 oz fresh tomatillps
½ cup stock or water
2 fresh Serrano chilies
4 garlic cloves, crushed
1 TBSP vegetable oil
1 Bunch of Cilantro
Salt

1. When using fresh tomatillos, remove the husks and cut the tomatillos into quarters. Place them in a pan and add the stock or water. Cook over a moderate heat for 8 – 10 minutes until the flesh is soft and transparent.

2. Remove the stems from the Serrano chilies. Silt them to scrape the seeds out using a small knife. Cut the Serranos in big chucks and use a blender or food processor to mix with the garlic. This process will further shop the chilies.

3. Add the tomatillos to the Serrano and garlic mixture in the processor or blender, along with the cooking liquid and process a few times until the salsa is almost smooth.

4. Heat the oil in a heavy, medium-sized frying pan and add the tomatillo/Serrano/garlic mix. Reduce the heat, then let the sauce thicken, stirring while cooking for approximately 5 minutes.

5. Finely chop the cilantro and add it to the sauce. Cook 2-3 minutes to let flavors meld, stirring occasionally.

Carolina Galvan-Rodriguez
Founder and Owner
After All Restaurant Group

Carolina has a rich restaurant history that began as a young girl growing up in Dallas, Texas. She moved to Puerto Vallarta, Mexico in 1980 where she met and married her first husband, Chico Perez. They went on to open five restaurants known as: Chico’s Paradise, Senor Chico’s, El Paseo de Chico, Ola’s Alta de Chico, and Rancho Chico’s.

After returning to Dallas, Carolina co-founded M Crowd Restaurant Group, a group of 24 metroplex restaurants. That began in 1991, with the opening of the first Mi Cocina in the Preston Forest neighborhood in North Dallas, with only twelve tables and nine employees. The rest is history.

Her focus has always been on using the highest quality ingredients
in every recipe and as a result, people lined up to experience the care and
precision in which each plate was served. The second Mi Cocina opened
in 1993 in the prestigious Highland Park Village. This was followed by fine dining concepts such as Mercury Grill, Citizen, Paris Vendome, Mainstream Fish House and Fort Worth Chop House. Also, the Mexico City influenced Taco Diner restaurants joined the well established repertoire of successful operations, and became an instant success.

Carolina has served and volunteered for many non-profit organizations including The Board of Directors of Make-A-Wish Foundation, as well as a founding member of the Hispanic arm for the foundation; Honorary Chair for the Red Ball Gala for the American Diabetes Association, Wednesday’s Child, Susan G. Komen Foundation and the Design Industries Foundation Fighting AIDS (DIFFA).

Her distinguished awards include Ambassador for the DIFFA Style Council, Ambassador and recipient of the keys to the City of Puerto Vallarta for contributions to the economic development and tourism industry, as well as establishing standards of International Cuisine. Carolina also was the recipient of the Girl’s Inc. She Knows Where She’s Going Award and is currently serving on The Board of Governors for the Dallas Symphony Orchestra.

Carolina’s passion for youth sports began as a little girl watching her dad, who coached and co- founded the first Youth Soccer League in North Texas. She continues that passion today by sponsoring many youth soccer
teams, players and tournaments.