Chiles Rellenos

Ingredients

• one dozen green chiles
• one onion
• a clove or two of garlic
• two tomatoes
• half a cup if desired
• half a small cup of vinegar
• three eggs
• a tablespoon flour
• a spoonful of milk
• season with salt and pepper

Method

1. 1

   Roast the chiles on a pan over the fire until the skin is puffy.

2. 2

   Peel off the skin, cut off the stem, and remove seeds.

3. 3

   For filling, chop cold meat, onion, garlic, tomatoes, olives, and raisins.

4. 4

   Mix with vinegar and fry in hot lard.

5. 5

   Fill the chiles with this mixture.

6. 6

   Beat eggs separately, add flour and milk, season.

7. 7

   Dip stuffed chiles in batter and fry in hot lard until brown.

8. 8

   Serve hot.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 12. The excerpt below is the record exactly as published.

one dozen green chiles, roast on a pan over the fire without lard; when skin becomes puffy they a: e done. When cold peel off the skin, cut off stem and remove seeds. For filling put in chopping bowl any cold meat, one onion, a clove or two of garlic, two tomatoes, stoned olives and raisins, half a cup if desired. When this is chopped fine add half a small cup of vinegar and fry on a pan with hot lard. Cool and fill one by one the chiles. When all are filled beat three eggs, whites and yolks separately, add a tablespoon flour and a spoonful of milk, season with salt and pepper. Now drop one by one the stuffed chiles in this batter and fry brown in hot lard. 'Serve hot. ANOTHER WAY.— Prepare the chiles in the same way as before, and for this filling use grated cheese instead of meat. NO. 56 CHILES RELLENOS. Mrs. A. A. Bradshaw, 1920 Front street, San Diego, Cab— Skin several green peppers by frying slightly in hot lard; slit at side, removing seeds; stuff with preparation of chopped boiled beef, onion, thyme, few drops vinegar if liked, some bread crumbs, a little gravy or good broth, salt and pepper. Dip in beaten egg, then flour and fry or saute in oil, butter or lard. When done serve with sauce made by cooking together a spoonful of lard or butter, a little flour, then add water, sliced pears, apples and seeded raisins, cooking until tender. NO. 57. COLD RAW SPANISH. Mrs. James Clements, 510 S. Fremont avenue, Los Angeles. Six good-sized tomatoes, peel and take the seeds out, squeeze out water, put in chopping bowl, then take one onion

Cook this with the app: pantry check, scaling, and the assistant.