Jerk Fried Rice Chile Relleno Recipes

CHICKEN MOFONGO RELLENO

Steps:

• For the sofrito: Put culantro, garlic, green onions, yellow onion, green pepper, cilantro and 1/4 cup water in a blender and blend.
• For the chicken: Put the chicken in a pressure cooker. Add tomato puree, chicken bouillon powder, salt, 4 tablespoons sofrito (save the remainder for another use) and 3/4 cup water. Pressure cook for 30 minutes.
• Carefully release pressure from the pressure cooker, then open it and shred the chicken with tongs. Add the green peppers and onions. Cover and pressure cook until the veggies are soft, another 2 to 3 minutes.
• For the mofongo: Heat several inches of canola oil to 350 degrees F in a large pan.
• Peel the plantains and cut into small pieces. Fry the plantains until they are cooked through, 3 to 4 minutes. Transfer some fried plantain pieces to a mortar and pestle. Add olive oil, garlic puree and salt and mash until well combined and it has a pastelike consistency with some small chunks of plantains.
• Mold the mashed plantain inside the mortar into a cuplike form. Plate and fill it with the chicken. Repeat to make 3 to 5 more servings.

CHAYOTES RELLENO

Steps:

• Preheat oven to 350 degrees F. Cook unpeeled squash in lightly salted water until crisp tender, about 15 minutes. Drain well. Scoop out most of flesh, leaving 1/4-inch thick shell. Season shell with salt and pepper. Coarsely chop chayote flesh. Set aside.
• Heat oil in heavy large skillet over medium high heat. Add onion and salt and saute until tender, about 5 minutes. Add mushrooms and cook until most of liquid evaporates. Add garlic, jalapeno and cumin and saute until fragrant. Add tomatoes and reserved chayote flesh. Stir until most of liquid evaporates. Stir in epazote, bread crumbs and almonds. Season to taste with salt and pepper. Spoon mixture into shells. Sprinkle with cheese. Arrange shells in large baking pan. Pour enough hot water around shells to reach 1/4-inch. Bake until heated through, about 15 minutes.

LOMO DE CERDO RELLENO

Steps:

• In a small bowl, combine the ground almonds with the ham, mushrooms, hardboiled eggs, sage, salt, and pepper. Add the egg and mix together well. Butterfly the loin by making a deep, even cut all along one side that reaches just to the center of the eye of the meat (or ask the butcher to do this as well). Open out the meat like a book and press the stuffing into this opening, then mold the meat around it and tie the roast at 1 inch intervals to keep the stuffing inside.
• In a large cast-iron and enamel casserole heat the olive oil over medium heat. saute the loin, turning with heavy kitchen tongs and a wooden spoon to brown all sides evenly. Transfer the loin to a plate and add the reserved pork bones to the pan. Brown the bones in the fat until they are nice and golden. Set the bones aside, and pour off and discard the fat from the casserole. Pour in the brandy and deglaze the pan, stirring and scraping the bottom and sides to release all the flavorful bits. Add the veal stock, return the bones to the casserole, and bring the liquid to a simmer. Add the loin and, when the liquid returns to a simmer, reduce the heat, cover, and cook for 1 hour regulating the heat so that the liquid keeps simmering gently. Turn the loin over halfway through the cooking time. When cooked through, transfer the loin to a cutting board and cover loosely with aluminum foil. Remove and discard the bones from the sauce and, over high heat, reduce it by about 1/3. Stir in the lemon juice and then whisk in the cold butter, whisking just until the sauce is smooth, slightly thickened, and emulsified. Taste for seasoning and strain the sauce, if desired. Remove the strings, slice the roast and pass the sauce separately.

CHILE-RELLENOS

Steps:

• 1. Pre-Heat oil in fryer to 320F. Wash peppers, cut off top, remove seeds and ribs. Wrap peppers in damp cloth and microwave for 5 minutes to soften pepper. (you can skip this step if you like your peppers crunchy)
• 2. Brown ground beef with some taco seasoning to your liking. Slice the Chihuahua cheese.
• 3. Taking turns, stuff the peppers with the meat and then cheese, alternating until full.
• 4. Combine Flour, Chicken Coating and Eggs to create a thick pancake like batter. Liberally coat the peppers in the batter, making sure to seal the top.
• 5. In deep fryer, cook until golden brown, approx 5 minutes.
• 6. Serve with Guacamole, Sour Cream, Salsa, Enchilada Sauce! The options are endless and DELICIOUS!!!

CHEESE-STUFFED CHILE RELLENOS EGG ROLLS

Steps:

• Drain green chiles.
• Sprinkle cornstarch on sheet pan.
• Open up chile and place on egg roll wrapper with corner facing you.
• Place cheese stick on chile and roll up, tucking in corners and moistening edges to seal.
• Toss in cornstarch, dusting liberally.
• (Can be made up to this point a day ahead. Leave in cornstarch. Cover and refrigerate.) Shake off excess cornstarch and deep fry in 350 oil to cover until lightly golden and cheese just starts to ooze out.
• Drain on paper towels and keep warm in 250 oven.
• Serve as a side dish or appetizer with your favorite Mexican meal.
• Add your favorite condi- ments/sauces.