When I was a child, our family would all pile into the car with my dad at the wheel, and we'd head down to San Diego, and then on to Tijuana, Baja California, Mexico. I loved Tijuana! The city thrived with colorful shops, lots of friendly, energetic people talking in a language I didn't understand but yearned to know, lively music, and the spicy aromas of steamy tacos and enchiladas. Fascinating. I was hopelessly hooked.
I've never been able to resist fresh, good Guacamole made from just-ripe Haas avacados, chopped white onion, freshly minced garlic, fresh lime juice, cilantro, salt and pepper, and sometimes chopped tomatoes. Mmmmm, so good with crunchy corn tortilla chips!
I've been eating (devouring? feasting on? gobbling up?) Chile Rellenos most of my life, and I'm no spring chicken! They are some of my all-time favorite foods that I've been trying to make just so, perfect, with the right taste I remember as a kid. So I add this, pinch here, tweak there... still working on it but getting there. I started with Poblano peppers with this recipe, although I prefer to use Anaheim peppers because the skins are softer and I like the taste better.
Okay, so far, I charred, skinned, cleaned them, and stuffed them with jack cheese. Then I made a batter with separated eggs, folding in the whipped whites, and added a little flour and salt; then carefully dipped the peppers into the batter and gently added them to a pan of hot oil and let them fry.
This is what they look like after they've been all fried up. They're so stinkin' good I could eat a hundred even without sauce! But.... here's the really good yummy sauce:
I make my own tomato-based sauce and it's very simple with crushed garlic, cumin, crushed red pepper, chile powder, and a few other seasonings, and chicken broth. Oh, these would be so good to make for a New Year's Eve dinner!
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