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Chili Rellonos con Carne and Willysito's Refrito Version 4.0


 
B

Bill Schultz

TVWBB Hall of Fame
Felt like going all out Mexican tonight, been awhile. Picked up some nice size Poblano's and some good Mexican fresh Chorizo from the Mex Butcher Shop.

Almost everything lined up including some nice ripe Plantain's. Time to get the knife going.

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Hatch Chili's and dried Poblano's in the CI getting roasted, will go into warm water to re-hydrate afterwards, big fresh Poblano's getting roasted

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Garlic being roasted next, Plantain and Chorizo getting a toss in the CI with some EVOO

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Roasted Poblano's peeled, de-seeded and now stuffed with Chorizo, Plantain's, green onion, roasted garlic, Pepper Jack Cheese, Cumin and Fresh Ground BP

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Corn husks soaked and used to wrap the Chili Rellenos

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Dried roasted chili's re-hydrated, seeded and stemmed, roasted garlic, Cumin, S&P, seeded Plum Tomatoes, half a Spanish Onion and some Mexican Oregano in the blender, then on the stove to reduce for about an hour. Good Stuff

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Onion, garlic and Puya Chili's on the CI, when ready I put a can of Pinto Beans and a can of Lentil's on. Mashed with a little Cumin and S&P added.
The best I have made to date.

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Part Two Ahead
 
Bill, you did it again that is amazing WOW!! The things you put together is fantastic with such creativity, well done my friend!!;)
 
Great looking meal! I never thought about using the cast iron center of my grill grate to roast peppers in the house. I've been doing the balancing act (and failing) with the peppers on the stove. Thanks for the tip!
 
If the CEO sez Wow, that's all I need to hear!
Beautiful post Bill, nice work. I like the idea of mixing the lentils w/ the pintos...
 
What a masterpiece Bill! You must work most of an entire day preparing a meal like that. Love those stuffed Poblano's. Great job, again.
 
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