On 4/27/2016 8:37 AM, Biz Cochito wrote:
> http://www.seriouseats.com/2016/04/c...os-how-to.html
>
> How to Master Flavorful Chiles Rellenos
> J. KENJI LÓPEZ-ALT
>
> I'm pretty sure that the only reason we used canned chilies back then is
> that it wasn't possible to get good fresh Poblano peppers in New York in
> the early '80s. That's not a problem anymore (and certainly not an issue
> near my current home in the Bay Area), and both my recipe and my
> technique have improved since those early can-based days. I've
> experimented with various chili-roasting methods and dozens of batter
> recipes and techniques, and I've finally nailed that salsa. Here's what
> I've learned.
>
> I sauté an onion in a little vegetable oil, add a big pinch of Mexican
> oregano, then add the pork, breaking it up with a wooden spoon and
> cooking it until it's heated through before adding it to my bowl of
> grated cheese. The hot pork helps the cheese melt just a bit, which
> makes the filling denser, stickier, and easier to place inside the
> chilies without falling apart.

One day we shall all eat rellenos in heaven.