Beerbecue
Full Fledged Farker
Oh Man, you have inspired me. I love chilis rellenos. I'm gonna try those soon.
Great work, Tony!
Just curious, do you find the rellenos a bit soggy after putting them in the sauce? We usually top with sauce right before serving so the outer batter stays nice and firm.
OMG!!! That's the main reason I don't make rellenos very often! The work. But they are definitely worth it. Maribel is spot on about browning the rice first. Something that I have started adding to my Spanish Rice is capers. Try em if you like em. I go the old school route and add a can of peas and carrots like my Grandmother would do. Man, this thread reminds me of all of excellent cooking and how much I miss it.
I like that sauce for the rellenos. My mom's go to sauce is based more on a roux and chunkier with pretty much the same ingredients but not blended.
Looking good. I'd hit all of that!
Last thing. If you like old style oldies, tune into the this station net Sunday from 12-8. Mike Guerrero does his Oldies Show and plays some really good oldies tunes. Also, if you like 80's, Lorraine Austin does and 80's show on Saturday nights from 6-10.
I never miss the oldies show on Sundays.
http://www.923thefox.com/
Bob
So hard to make, so rare to find great examples in restaurants. It is a litmus test for Mexican restaurants for me. The egg batter makes them light as cheesy clouds. And don't even get me started about chile rellenos burritos.
Great job as usual guys, thanks for sharing.
PS.. My 81 regal was a POS. They look good, though.
Thanks for the rice recipe, I did make them tonight although there was constant talk of rain so I make them inside.:mmph:
Quick hijack here but here is what I made from your inspiration:
Thank you Tony and Maribel, it was a huge hit and I am going to bed but will be up for a while...:becky:
Groupie build thread to follow tomorrow, THANK YOU BROTHER!!:-D