We received a comment a few weeks back from a fan who was wondering if we could do a chili relleno video. Immediately, our thoughts turned to Mercado Abastos in Guadalajara where we had our best ever relleno. Why not try to recreate it?
So in the kitchen we got to work. What should the filling be? How do we keep the whole thing fresh? Starting out with a little ground pork and an idea for a traditional picadillo stuffing, our first attempt was a bit sweet and the texture wrong. We wanted something softer with the texture of pulled pork and a little more savory and complex.
We also wanted to freshen the dish somewhat. A traditional chili relleno is stuffed then deep fried, often leading to a small pool of grease on your plate. Even when done well, a layer of oil coats the filling, masking its flavor. To resolve this, we decided to stuff the chili after it was fried. This way, the stuffing stays fresh and the whole thing just tastes better. It’s not traditional, but then nobody says you have to be.
No chili relleno is complete without a fantastic salsa? For us, nothing goes better with pork than salsa verde. Tangy tomatillos atop luscious pork – it hits the spot. Enjoy the video and check out the recipe and get cooking!