Recipe: El Charro Cafe Chiles Rellenos (Stuffed Green Chiles) and El Charro Taco Sauce

EL CHARRO CAFE CHILES RELLENOS (STUFFED GREEN CHILES)

8 fresh green chiles (stems intact), roasted and peeled
1 pound cheddar or jack cheese, shredded*
FOR THE BATTER:
3 eggs
3 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
1/4 cup oil
FOR SERVING:
4 cups El Charro Taco Sauce, warmed
2 cups shredded combination cheese**

Stuff each chile with cheese and set aside.

Separate eggs and beat the whites until stiff. Beat yolks and fold into whites, along with flour, salt and pepper.

Meanwhile, heat oil in a large skillet. Dip stuffed chiles, one at a time, into egg batter, then remove with a large spoon. Carefully lower coated chiles into hot oil, 3 or 4 at a time. Fry until golden brown on both sides.

The chiles may be made ahead to this point.

To serve immediately, arrange on platter or individual plates and pour warm Taco Sauce over each chile. Garnish with more cheese and run under broiler to melt cheese, if desired.

May be held up to the point of topping with cheese and reheated in a 400 degree F oven about 10 minutes.

*Chicken or tuna may be used to stuff the chiles, but cheese is always a garnish.

**Combination Cheese - To come as close as possible to the taste of the cheese of Mexico (which is not readily available in the United States), we devised what I call "combination cheese". It is equal parts shredded yellow cheddar, provolone and jack cheeses.

Makes 8 servings
Source: El Charro Cafe Favorite Recipes by Carlotta Flores, 1989
From: Nancy,.SanFran

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EL CHARRO SALSA PARA TACOS (TACO SAUCE)

1 (16 oz) can crushed tomatoes
1 cup tomato puree
1 cup water
1/2 medium white onion, chopped
1/4 cup garlic puree*
1/2 cup oil
1/4 cup vinegar
4 tablespoons dried oregano
1 teaspoon salt or to taste
4 Japanese chiles, crushed

*GARLIC PUREE:
Peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator (freeze for longer storage).

Mix all ingredients. Taste and adjust seasoning. Can be served cold or hot.

Source: El Charro Cafe Favorite Recipes by Carlotta Flores, 1989
From: Nancy,.SanFran