April 25th, 2010 | Category: cooking, food, vegan, vegetarian

Last night I made chiles rellenos and documented the whole thing, here are the instructions step by step.

Get 2 chiles poblanos per person. Wash, pat dry, spray with oil and broil for about 12 minutes turning once.

Take blackened chilies and put in plastic bag. Close and let them cool off.

While chilies are cooling off, prepare filling and sauce. I used the typical tomato sauce used for a lot of Mexican food: in blender put fresh tomatoes, onion, garlic, cilantro, veggie bouillon. Blend until liquified.

Cook sauce in 2 tbsp vegetable oil, for about 10 minutes. Salt to taste and season with bay leaf, oregano, garlic powder, cumin and pepper while it’s cooking. Let boil to thicken a bit.

For refried beans: finely chop onion, cilantro, jalapenos and garlic. Use one can of black beans.

Heat oil in pot, saute chopped ingredients for 4 minutes. Add the undrained can of beans. After about 8 minutes, mash beans with masher.

Chilies are now cooled. Peel skin off, make a side slit and take the seeds off as well as any veins.

Once peeled, seeded and deveined, fill chilies with refried beans. Careful, the flesh is very soft and delicate.

Serve sauce on top of chilies, with a side of rice and fried plantains. The sweetness of the plantains goes very well with the flavour of the poblano chilies.

Enjoy!