Sunday, November 21, 2010

Oaxaca Queso y Chipotle Chile Rellenos con Sofrito

This deep smokey chipotle pepper chile relleno is a delicious breakfast! 
     Chipotle are jalapeno peppers that have been smoked and dried over a burning jalapeno bush.  The Oaxaca cheese flavor is smooth, mildly sharp and the texture is like a mozzarella cheese that was not stretched.
     I used to make mozzarella from curd.  Stretching the warm curd with a paddle gives mozzarella its string texture.  If you don't stretch the curd, then you get a smooth texture like a farm style cheese.
     Sofrito sauce is the base for other Spanish sauces it is a sauce that can be served on its own.  The technique for making this style of chile relleno is similar to making an omelette souffle.
     Sofrito Recipe:  Heat a saute pan over medium heat.
     Add a small splash of olive oil.
     Add a small handful of each of these chopped vegetables:  onion, celery, green bell pepper and green onion. 
     Saute the vegetables, but do not let them brown.
     After the onions turn clear, add about 1 cup of tomato puree.
     Add a chopped fresh plum tomato.
     Add 1/2 cup of chicken stock. 
     Season with sea salt and black pepper.
     Add 2 pinches of cumin.
     Add 3 pinches of paprika.
     Reduce the temperature to medium low heat.
     Reduce the sauce till it becomes a thin sauce consistency. 
     Keep the sauce warm over very low heat.
     Oaxaca Queso, Chipotle Chile Relleno Recipe:  Chop a handful of Oaxaca cheese and set it aside. 
     Cut 3 or 4 chipotle peppers in half and set them aside.  (Used canned chipotle peppers that were packed en adobo sauce.)
     Separate the whites and yokes of two eggs and place each in separate mixing bowls. 
     Whisk the egg whites till medium stiff peaks are formed. 
     Gently fold the yokes back into the whites to make a light batter.
     Heat a few inches of oil in a sauce pot to 360 degrees in a high sided sauce pot.
     Spoon 3/4's of the batter into the hot oil to form a floating round island "chile rellenos" shape, while gently shaking the sauce pot.  (Shaking the pot gently will cause the egg island to "cup" slightly.)
     Quickly sprinkle the Oaxaca cheese on the center of the floating batter.
     Lay the chipotle peppers on top of the cheese on the center of the floating batter.
     Spoon the last 1/4 of the egg batter on the center of the floating egg batter, sealing the peppers and cheese in the eggs.
     Spoon the hot oil over the top of the chile rellenos, so the hot oil partially cooks the top of the floating chile rellenos.  (Use a long serving spoon!)
     Flip the chile rellenos over in the oil to cook the other side, after the top is sealed.  
     The rellenos should be a golden color when fully cooked.
     Assembly:  Pour some of the sofrito sauce on a plate.
     Set the chile relleno on the sauce.
     Garnish with thin slivers of green onion tops.
     Serve with chopped potato and pearl onions cooked in butter and seasoned with sea salt and black pepper.  (Or a breakfast potato of your choice!)
     This breakfast chile relleno is spicy and full of great Mexican flavors!  Cheese, chipotle and eggs are a great combination.  The mild sofrito sauce is nice with a chile relleno.  Pearl onions are a nice touch for home fried potatoes.  Yum! ...  Shawna

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