(serving size: 6 people)
6 pimiento peppers 2 large carrots 1 pound peas
6 pimiento peppers 2 large carrots 1 pound peas
2 large potatoes 2 tomatoes 1 white onion
2 cloves of garlic 6 large eggs 1/4 cup flour
1/4 cup bread crumbs 1/2 cup vinegar 1 pound chicken or pork
Salt Black pepper
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| Doña Nury, my host mama, grilling the peppers |
1. In a large pan, grill the pimiento peppers until the skin can be easily removed, or for about 2 minutes on each side.
2. Cut the peppers in half, peel the skin off, and take out the seeds. Soak the peppers in a salt and vinegar solution (1/2 cup vinegar:1 tsp salt) for 3 to 4 hours. Make sure they are fully emerged in the vinegar.
3. Finely chop the carrots, peas, and potatoes and boil till cooked. Strain the vegetables and set aside to dry.
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| Mama Chave, my host abuelita, chopping ehote |
4. Boil the meat, strain, and finely chop.
5. Finely chop the tomatoes, onion, and garlic. Fry the three in a large pot using oil. In the same pot, lower the heat and add the vegetables and meat. Add the bread crumbs and mix well, mashing the mixture at the same time.
6. Add salt and black pepper to taste.
7. After the mixture cools a bit, stuff the peppers. Use cupped hands to mold them well so that they don’t fall apart.
NOTE THE APRON! GUATEMALAN WOMEN TAKE GREAT PRIDE IN THEIR APRONS, WHICH HAVE BECOME A BEAUTIFUL FORM OF SELF-EXPRESSION IN A SPHERE DEVOID OF PERSONAL CHOICE
8. Separate the egg yolks and set aside. In a medium-sized mixing bowl, beat the egg whites until frothy (I imagine there is more appropriate culinary jargon, but I don’t cook so…). Once frothy, mix in the yolks and flour, and beat well.
9. Heat a large pan with oil. Take the stuffed peppers and coat them in the egg. Fry the peppers until browned on each side.
10. You can serve Chile Rellenos on their own, but more commonly in Guatemala they are made into a sandwich using French bread, lettuce, and aderezo (aka fancy sauce aka ketchup and mayonnaise).
¡Buen Provecho!
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