Chef Rima Olvera’s Chile Rellenos

July 19, 2010.   0 Comments.   Categories Appetizers, Chef Rima Olvera, Southwestern / Mexican, Vegetarian.  

Chef Rima Olvera’s Tejana Style Chile Rellenos

From Rima – In her own words:
This technique of this unique and
unusual type of Chiles Rellenos, using dried, (instead of the more
common version using fresh) ancho chiles in a sweet and fragrant tomato
sauce, was taught to me about 25 years
ago by one of my very first mentors in the kitchen, Vilma Macias, who
was an exceptional chef specializing in traditional Mexican and
“Tejana” dishes.
She was a great teacher, and remains a friend to this day.


  • 12 dried ancho Chile pods
  • about 4 cups grated Monterey jack cheese
  • 1/2 bunch cilantro, chopped
  • zest from 1/2 orange
  • several eggs
  • fine cornmeal
  • flour
  • canola oil for frying
  • toothpicks
  • 3 small tins tinned Italian plum tomatoes, pureed with stick blender
  • 1 large onion, cut in fine brunoise
  • Chipotle chiles, about 1 TB or to taste
  • salt
  • dried oregano, about 1 tsp
  • Dark brown sugar, about 2 TB
  • fresh garlic, about 6 cloves, finely chopped
  • Queso Fresco, about 1/2 cup, crumbled

cut a slit in one side of each Ancho chile pod, remove as much of the
seeds as you can without damaging the chile. (do not remove the stems)
you are done doing this, pour boiling water over the chiles in a large
bowl, cover with clingfilm or Saran, let sit for 2-3 minutes, then strain and
leave to dry out excess water on paper towels or kitchen towels.

the cheese with the chopped cilantro and the oranze zest, then
carefully fill each chile, and secure the openings with several

Heat a heavy bottomed pan with some canola oil. when
it is hot, add the oregano and let it fry until the scent changes and
it smells toasted and strong, then add the garlic, onions, saute but DO
NOT brown, then add the chipotles and the piloncillo or brown sugar,
stir with wooden spoon to combine all and dissolve the sugar, then add
the tomatoes, salt to taste. Turn down heat and cook for about 25
minutes. Adjust balance with brown sugar, chipotles, salt if needed.

Take 3 big bowls, whisk about 5 eggs in one, add cornmeal to one bowl, and flour to another bowl.

Dredge the chiles first in flour, then in the eggs, and lastly in the cornmeal.

in batches in a heavy pan in deep canola oil, ket drain on paper towls,
then arrange them in a glass pan, cover with the sauce, and bake,
covered, in 325F oven for about 15 minutes.

To serve, remove from oven and sprinkle the crumbled Queso Fresco on top…


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