RE: Vegan Chile Rellenos?
Posted Wednesday, September 21, 2011 at 8:59 PM
We love these, even my non-veg husband from Mexico. They take some time to prepare, but each time you do it, it gets easier.
Roast your poblanos (this should do about 6+, depending on how big they are) either on a cookie sheet under the broiler or one by one on the flame of a gas stove. Turn them until they are blackened all over. Then put them into a plastic bag to steam for 10 minutes. One by one, peel off the charred skin, carefully open a slit in the side of the chili, and carefully remove the seeds. OIL YOUR HANDS BEFORE WORKING WITH THE CHILIS SO THEY DON'T BURN LATER!!!
In a large cast iron skillet, saute 1 large onion & a few cloves of minced garlic in a little olive oil. Then add 2 large chopped tomatoes, sea salt, 1 teaspoon whole comino/cumin seeds, 1 tablespoon fresh oregano, and a good squirt of tomato paste, about a tablespoon, and saute a bit. Add about 3 chopped (1/2" dice) gold potatoes. Add water to just cover the ingredients. Cover and simmer until the potatoes are tender, about 20-30 min. When the potatoes are almost tender, add about 1/4 cup of golden raisins. When the potatoes are done, take off the lid and let the moisture steam out so that the mixture is just glazed, not wet.
Stuff the filling into the chilis. I don't batter and fry them (for obvious reasons) and they are still really good that way. Lots of restaurants around here do it that way now, too. You can make them earlier in the day, then reheat in the oven.