Entree: Mexico – Central Mexico / Morelos – Chiles Rellenos de Morelos (Morelos-style Stuffed Chiles)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 10 min

Additional 20 min

Total 1 hr 20 min

Ingredients

- 4 large poblano chiles, about 8–10 oz (225–285 g) total
- 2 tbsp (30 ml) vegetable oil, plus more for frying
- Salt and freshly ground black pepper
- 8 oz (225 g) Mexican chorizo, casing removed
- 8 oz (225 g) cooked shredded pork (puerco), preferably carnitas or roast pork
- 8 oz (225 g) Oaxaca cheese (queso Oaxaca), shredded or pulled
- 1 small white onion, finely chopped — about 3 oz (85 g)
- 2 cloves garlic, minced — about 0.4 oz (12 g)
- 1/4 cup (15 g) fresh cilantro, finely chopped
- 1 tsp (5 g) dried oregano
- 4 large eggs, separated
- 1/2 tsp (2 g) salt (for batter)
- 1/4 cup (30 g) all-purpose flour, for dusting the chiles
- Vegetable oil for frying — about 2–3 cups (480–720 ml) depending on pan
- For guajillo-tomato salsa:
  - 3 medium tomatoes, about 15 oz (425 g) total, quartered
  - 3 dried guajillo chiles, stems and seeds removed
  - 1 small white onion, halved — about 3 oz (85 g)
  - 2 cloves garlic
  - 1/2 tsp (2 g) salt
  - 1 tbsp (15 ml) vegetable oil
- For Mexican red rice:
  - 1 1/2 cups (280 g) long-grain white rice, rinsed
  - 2 1/2 cups (600 ml) chicken broth or water
  - 2 tbsp (30 ml) vegetable oil
  - 1/2 small white onion, finely chopped — about 2 oz (60 g)
  - 2 cloves garlic, minced
  - 1 medium tomato or 1/2 cup (120 g) tomato puree
  - 1/2 tsp (3 g) salt
  - 1/4 cup (60 g) frozen peas and carrots (optional)
- For refried pinto beans:
  - 2 cups (480 g) cooked pinto beans (or 1 15-oz can / 425 g, drained)
  - 2 tbsp (30 g) lard or vegetable oil
  - 1/4 small white onion, finely chopped — about 1 oz (30 g)
  - Salt to taste
  - Queso fresco for garnish (optional)

Instructions

Short Description:
Poblano chiles roasted, peeled, and stuffed with a savory mixture of local meats and Oaxaca cheese, dipped in a light egg batter and fried until golden, served with a guajillo-tomato salsa, Mexican red rice, and refried pinto beans.

Regional Notes:
This Morelos variation emphasizes a hearty filling that blends shredded local pork (often carnitas or roast pork) with Mexican chorizo and melting Oaxaca cheese (queso Oaxaca), then battered and fried in the classic central-Mexico style. The accompanying mild guajillo-tomato salsa and simple red rice reflect central Mexican pantry staples common in Morelos homes and mercados.

1. Roast and peel the poblanos: over a gas flame, in a very hot dry skillet, or under a broiler, char the poblanos until blackened and blistered on all sides, rotating for even charring (about 8–10 minutes). Transfer to a bowl and cover with plastic wrap or a towel for 10 minutes to steam.
2. When cool enough to handle, peel off the blackened skin, make a lengthwise slit down one side of each chile, and carefully remove seeds and membranes while keeping the chile mostly intact. Pat dry with paper towels.
3. Prepare the filling: heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 3–4 minutes. Add garlic and cook 30 seconds.
4. Add the chorizo (8 oz / 225 g) and break up with a spoon; cook until no longer pink and some fat renders, about 5–7 minutes. Drain excess fat if desired, leaving about 1 tbsp (15 ml) for flavor.
5. Add the cooked shredded pork (8 oz / 225 g) and oregano; toss to combine and heat through, about 3 minutes. Adjust salt and pepper. Remove from heat and stir in chopped cilantro and about half the shredded Oaxaca cheese (4 oz / 115 g). Allow mixture to cool slightly.
6. Gently stuff each poblano with roughly 3/4 to 1/2 cup of the meat-cheese mixture, being careful not to overfill so the chiles can close. Add remaining cheese inside if desired. Close the slit and secure with a toothpick if needed. Lightly dust each stuffed chile with all-purpose flour (about 1/4 cup / 30 g total used).
7. Whip the egg whites: in a clean bowl, beat the 4 egg whites with a pinch of salt until soft peaks form. In a separate small bowl, lightly beat the 4 yolks. Fold the yolks gently into the whites to form a thick, airy batter.
8. Heat a wide, heavy skillet with 1/2–1 inch (12–25 mm) of vegetable oil over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Carefully dip each floured chile into the egg batter, coating evenly.
9. Fry the chiles in batches, 2–3 minutes per side, until the batter is golden and puffed. Transfer to a paper-towel-lined plate and keep warm in a low oven (200°F / 95°C) while finishing the rest. Drain excess oil.
10. Make the guajillo-tomato salsa: remove stems and seeds from guajillos and toast briefly in a dry skillet 15–30 seconds per side until fragrant (do not burn). Rehydrate in hot water for 10 minutes. In a blender, combine rehydrated guajillos, quartered tomatoes, halved onion, 2 garlic cloves, 1/2 tsp salt, and 1/4 cup (60 ml) of the soaking liquid; blend until smooth. Heat 1 tbsp (15 ml) oil in a small saucepan and simmer the blended salsa 5–7 minutes to meld flavors. Adjust salt.
11. Prepare Mexican red rice: heat 2 tbsp (30 ml) oil in a saucepan over medium heat. Add the rinsed rice and toast, stirring, until rice is pale golden, 4–6 minutes. Add chopped onion and garlic and cook 1–2 minutes more. Stir in the tomato or tomato puree, then add chicken broth (2 1/2 cups / 600 ml) and 1/2 tsp salt. Bring to a simmer, cover, reduce heat to low and cook 15–18 minutes until liquid is absorbed. Stir in peas and carrots if using and let sit 5 minutes covered before fluffing with a fork.
12. Make refried pinto beans: heat lard or oil in a small skillet over medium heat. Sauté chopped onion until translucent. Add cooked pinto beans and a splash of their cooking liquid or water; mash to desired consistency with a potato masher or wooden spoon, cooking until thick and creamy, about 5–7 minutes. Season with salt. Stir in a bit of butter or cheese if desired.
13. Plate and serve: Spoon a ladle of warm guajillo-tomato salsa onto each plate, place one fried chile relleno atop the sauce, and accompany with a generous scoop of Mexican red rice and refried pinto beans. Garnish the chiles with extra queso fresco or chopped cilantro if desired.
14. Tips and safety: keep oil temperature moderate so batter cooks through without burning; adjust heat as you fry. Serve hot so cheese remains melted; remove toothpicks before serving.