Cheater Gringa Chile Rancheros Recipes

EASY HUEVOS RANCHEROS

Steps:

• Lay one tortilla on each plate.
• Spoon on cooked potatoes, then pinto beans. Top with eggs, and then the rancheros sauce.
• Serve!

TRADITIONAL CHILES RELLENOS

Steps:

• Rinse the chiles.
• Preheat your oven to broil.
• Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven. (I use a cookie sheet.).
• Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands!
• When both sides are fairly evenly charred, remove them from the oven. You don't want them to be black all over, it is important that you do not over cook them.
• Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.
• After a few minutes, check them. Once the skin comes off easily, peel each chile. Try not to tear into the actual chile.
• Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. I use a tea spoon for this to gently scrape/scoop the seeds out. It�s ok if you miss a few. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.
• Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.
• Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.
• Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.
• Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly (I'm still not very good at this step, but try not to coat the chiles too thickly). Fry, seam side down on both sides until golden brown. Place on paper towels to drain.
• Meanwhile, heat the salsa in a medium saucepan (either one or some of each). Place one or two rellenos on each plate and pour salsa over them. Serve them immediately! I recommend serving them with rice, beans, and tortillas. Sour cream is also good on these.

CHILE RELLENOS TOPPED WITH RANCHERA SAUCE, GARNISHED WITH WHITE CHEESE AND CILANTRO

Steps:

• Roast the poblanos over a gas flame, turning until blistered and slightly charred all over. Put them in a heavy plastic bag and set aside to steam for 10 to 20 minutes. Peel the skin. Carefully make a lengthwise slit in each of the peppers and remove the seeds and membranes. Rinse and drain well using paper towels pat the peppers dry.
• Heat oil in a large skillet or saucepan, add meat and brown. Add chopped onion, and garlic stirring for one minute. Add tomatoes, salt, cumin and black pepper and cook for 10 to 15 minutes. Stir constantly until meat stuffing is dry. Set aside to cool.
• Stuff the peppers with the filling and secure with a toothpick.
• In a bowl beat egg whites until stiff and foamy. Add egg yolks to egg whites and blend.
• In a separate bowl add flour for dusting peppers and set aside.
• In a deep skillet heat the oil. Batter and flour dust peppers and drop into hot oil. Fry to a golden brown on both sides. Lay peppers on paper towels to soak up excess grease. Serve chili rellenos topped with Ranchero Sauce, garnished with shredded queso blanco and chopped cilantro.
• In skillet heat oil until hot. Brown onion, garlic, peppers, and tomatoes for 2 minutes or until transparent. Add the tomatoes and cumin, and simmer for 10 to 15 minutes until sauce is lumpy. Set aside.

CHEATER "GRINGA" CHILE RANCHEROS

Steps:

• Finely mince the onion and set aside. Mince or press the garlic and put in a small bowl. Keep these two separate!
• Cut the roast into bite-sized pieces.
• Mix together the salt and flour in a high-lipped plate or pie tin. Dredge the meat in the flour.
• Pour enough peanut oil to coat the bottom of a wok or large skillet and set the heat to high. Wait until the oil has heated and is very slightly smoking. Be careful here! You don't want it overheated.
• Put 1/4 of the dredged meat in the hot oil and don't touch it. Let it caramelize for about 2 minutes, then using a metal spatula, stir/flip the meat, making sure to loosen as much of the crispy flour as possible. Brown another few minutes, letting the meat sit for best coverage. Scoop/scrape the meat out of the pan and put into the crock pot.
• Add more oil as necessary to repeat this step until all the meat is caramelized. Remember - you're not cooking the beef, you're only trying to give it color and flavor!
• Scrape as much of the leftover crispies out of the pan, add a little more oil, and put the onions in and cook until tender. Add the garlic and cook for a minute more, being careful not to burn.
• Add the cooked onions and garlic in the crock pot, then add the salsa ranchero and the salsa verde. Mix together, cover the crock pot and turn to low.
• Cook for 3 - 4 hours, or until beef is tender. Serve with rice and beans, or use as taco meat, enchilada filling or wherever you need a tasty meat. Enjoy!