Session 169 — Chiles Rellenos
← Block 35–36: Mexican Overview
Skill: Roasting and peeling poblano peppers; battered egg-white fry technique
Read first: Chiles Rellenos — Pati Jinich
SE reference: Chiles Rellenos — SE
What you're learning: Chiles rellenos are another study in egg-white batter frying (similar to tempura structurally — the white is beaten stiff, yolks folded in). The poblanos are charred under a broiler, steamed in a bag, peeled — this is the standard technique for all roasted peppers that applies across cuisines.
Full Meal: - Chiles Rellenos (cheese or picadillo filled) - Pico de gallo, Mexican rice, beans
🎥 Compare Notes: Chiles Rellenos — Pay attention to his egg-white batter technique and what "stiff peaks" actually does for the fry structure.