Entree: Mexico – Bajio Mexico (Aguascalientes) – Chiles Rellenos de Aguascalientes

Serving Size: 6

Approximate Time

Prep 45 min

Cook 35 min

Additional 15 min

Total 1 hr 25 min

Ingredients

- 6 large poblano chiles
- 8 oz (225 g) ground pork
- 8 oz (225 g) queso Oaxaca, shredded
- 4 oz (115 g) queso fresco, crumbled
- 1 small white onion, finely chopped (approx. 4 oz / 115 g)
- 3 cloves garlic, minced
- 2 tbsp (30 ml) vegetable oil, plus more for frying
- 1 tsp (5 g) ground cumin
- 1/2 tsp (1.5 g) dried oregano
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper
- For batter:
  - 4 large eggs, separated (approx. 200 g total)
  - 2 tbsp (16 g) all-purpose flour (for yolks)
  - 1/2 cup (60 g) all-purpose flour (for dredging)
- For tomato sauce:
  - 1 lb (450 g) ripe Roma tomatoes (about 4 medium) or 14 oz (400 g) canned crushed tomatoes
  - 1/2 small white onion, roughly chopped (approx. 2 oz / 60 g)
  - 2 cloves garlic
  - 1 cup (240 ml) chicken broth
  - 1 tbsp (15 ml) vegetable oil
  - 1 bay leaf (optional)
  - 1/2 tsp (2.5 g) sugar (optional, to balance acidity)
- For arroz rojo (red rice):
  - 1 1/2 cups (285 g) long-grain white rice, rinsed
  - 2 tbsp (30 ml) vegetable oil
  - 1/4 cup (60 g) white onion, finely chopped
  - 2 cups (480 ml) chicken broth
  - 1/2 tsp (2.5 g) salt
- For frijoles refritos (refried beans):
  - 2 cups (480 g) cooked pinto beans
  - 1 tbsp (15 g) lard or vegetable oil
  - 1/4 cup (60 ml) bean cooking liquid or water (as needed)
  - Salt and pepper to taste
- Garnish and serve:
  - Fresh cilantro, chopped
  - Lime wedges
  - Optional: crumbled queso fresco for sprinkling

Instructions

Short Description:
Roasted poblano chiles stuffed with a savory mix of local cheeses and seasoned pork, battered and fried, then finished in a bright tomato-based sauce. Served with simple Mexican red rice and refried pinto beans for a complete main-course meal.

Regional Notes:
This Aguascalientes version uses a blend of local cheeses (queso Oaxaca and queso fresco) with seasoned pork in the filling and is finished with a tomato-based sauce rather than a plain egg or cream sauce, reflecting the Bajio preference for robust tomato accompaniments. The addition of arroz rojo and frijoles refritos makes it a complete regional entreé.

1. Roast and peel chiles: holding each poblano over a gas flame or under a broiler, char the skin until blackened and blistered on all sides. Place in a heatproof bowl and cover tightly with plastic wrap or a towel for 10 minutes to steam. Peel off the charred skin, make a lengthwise slit in each chile, and carefully remove seeds and veins without tearing the flesh. Set chiles aside to cool.
2. Cook filling meat: heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add the finely chopped onion and 2 minced garlic cloves; sauté until translucent, about 3–4 minutes. Add the ground pork, 1/2 tsp (2.5 g) salt, 1/2 tsp (2.5 g) pepper, 1 tsp (5 g) cumin and 1/4 tsp (0.75 g) oregano; cook, breaking up meat, until no longer pink and liquid has evaporated, about 6–8 minutes. Taste and adjust seasoning. Remove from heat and let cool slightly.
3. Combine cheeses and meat: in a bowl, mix the cooked pork with the shredded queso Oaxaca and crumbled queso fresco until evenly distributed. Keep mixture warm.
4. Stuff chiles: gently open each chile slit and fill with roughly 3–4 tbsp of the pork-cheese mixture. Do not overstuff; press closed and set on a tray lined with parchment. If any chiles tear, use a small piece of softened cheese to seal.
5. Prepare batter and dredge: separate the 4 eggs into whites and yolks. In a clean bowl, whip the egg whites with a pinch of salt until soft peaks form. In a small bowl, whisk the yolks with 2 tbsp (16 g) flour until smooth; fold the yolk mixture gently into the whipped whites to create a light batter. Place 1/2 cup (60 g) all-purpose flour on a plate for dredging. Lightly dust each stuffed chile with flour, shaking off excess, then dip and coat evenly with the egg batter.
6. Fry chiles: pour 1 to 1 1/2 cups (240–360 ml) vegetable oil into a large skillet to reach about 1/2 inch depth and heat over medium-high until shimmering. Fry chiles in batches, 2–3 minutes per side, turning carefully, until golden brown and crisp. Transfer to a rack or paper towels to drain and keep warm in a low oven (200°F / 95°C) if desired.
7. Make tomato sauce: while chiles fry, blanch or roast the 1 lb (450 g) tomatoes (or use canned) with 1/2 small onion and 2 garlic cloves; then blend until smooth. In a saucepan, heat 1 tbsp (15 ml) vegetable oil over medium heat, add the blended tomato mixture, 1 cup (240 ml) chicken broth, 1/2 tsp (1.5 g) oregano, bay leaf (if using) and 1/2 tsp (2.5 g) salt. Simmer uncovered 8–10 minutes until slightly reduced and bright. Taste and add 1/2 tsp (2.5 g) sugar if tomatoes are too acidic. Keep warm and remove bay leaf before serving.
8. Cook arroz rojo: heat 2 tbsp (30 ml) oil in a saucepan over medium heat. Add 1/4 cup (60 g) chopped onion and sauté until translucent. Add the rinsed rice and toast, stirring, 2–3 minutes until edges begin to look translucent. Pour in 2 cups (480 ml) chicken broth and 1/2 tsp (2.5 g) salt, bring to a boil, reduce to low, cover and simmer 15–18 minutes until rice is tender. Fluff with a fork and keep covered.
9. Prepare frijoles refritos: in a small skillet, heat 1 tbsp (15 g) lard or oil over medium heat. Add the cooked pinto beans and mash with a potato masher or back of a spoon, adding bean liquid or water 1–2 tbsp at a time until a creamy but slightly textured consistency is reached. Season with salt and pepper to taste and keep warm.
10. Assemble and serve: spoon a generous layer of tomato sauce onto a wide serving platter or individual plates. Place 1–2 fried stuffed chiles on top of the sauce and spoon more sauce over them. Garnish with chopped cilantro and optional crumbled queso fresco. Serve immediately with warm arroz rojo and frijoles refritos and lime wedges on the side.