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Chile Relleno Recipe

Chile Relleno

Recipe courtesy Carla Rodriguez, owner of Mom's Tamales in Los Angeles, CA.

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

Showing 11-20 of 23

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  • on May 28, 2010

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    I have always loved Chile Relleno but couldn't get the hang of making them. This recipe was easy to make and tastes great. Even my picky daughter eats them!

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  • on March 17, 2010

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    The sauce we used for homemade tamales from another recipe. I took 5 roma tomatoes and 1 cup of water. Boiled until the skin cracked. Then in the blender with 2 jalapenos and a small onion. Blend till smooth. Then I did the roux as she did and poured the blender mix to simmer. I put a tsp of oregano, cumin, and 2 knorr chicken bullion cubes. I simmered until the "raw" taste was gone. It was really good!

    So I guess it ended up being a totally different recipe...lol.
    ENJOY!

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  • on February 22, 2010

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    This is the best I can do from the episode (which I saved on my DVR because I'm planning on making. She only gave two recipes, the relleno and the filling for a tamale.

    For the relleno sauce: she took 5 roma tomatoes she said she had cooked in water and added whole, skins, seeds and all to a blender. She put in chicken base....couldn't tell the amount...looked to be about a 1/2 cup and then what looked to be about 4 cloves of garlic and blended. She didn't say she strained it but I didn't see any seeds or bits in the sauce...she had a powerful blender, so maybe if your blender is the garden house variety, you may see more roughage.

    She made a roux in a saucepan with oil and flour (looked to be about 1/2 cup each and stirred till it was just going a bit past light brown to nutty, added the sauce and mexican oregano, then let it simmer...didn't say how long.

    For the filling for the tamale, (she went fast and didn't give amounts She put in hot oil a mixture of diced tomatoes, onions and jalepenos, (appeared to come from about a thee cup container added about a tablespoon each of garlic powder and chicken base, and maybe two cups of chicken broth and simmered.

    The Bombero sauce was mentioned, but there was no recipe given and I've replayed this several times to make sure.

    Hope this helps - and by the way, after checking this all out, I found out I am required to rate this....it won't let me by otherwise.

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  • on February 11, 2010

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    The Chile Relleno turned out great except the sauce was bad. I had to add a lot more ingredients to it, so much I can't even really remember what I put. In the end, it turned out okay, but my suggestion, try another sauce, don't even waste those tomatoes.

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  • on February 01, 2010

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    The sauce needs more flavor with some heat and I prefer jack cheese. To Jessica - Pasilla chiles are also called Poblano chiles and also called Ancho chiles so you used the correct chile for the recipe. Different regions call them different names but they are the same chile. The tomatoes were blended for this sauce even though it isn't written in the recipe.

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  • on February 01, 2010

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    I just saw this episode yesterday and they definatly pureed the tomatoes for the sauce. Going to make this recipe tonight. (with the blended tomato sauce Tell you how it turns out!

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  • on September 28, 2009

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    I have been cooking chili rellanos for along time and it wasn't until recently that I discovered the secret behind the no grease factor retained in the chili. I batter the chili and then spray olive oil in a non stick skillet. They come out dry - not greasy. I add this information because this happens to be one of my favorite mexican food dishes. I learned alot of secrets from Mexico. So I wouldn't use oil per say but the spray and use very lightly. Otherwise I wouldn't even think about changing this recipe.

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  • on September 23, 2009

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    This is a wonderful recipe! They came out great, after years of trying to prepare this dish, I finally got them to come out right (thanks to Triple D and Mom's Tamales!
    The only changes I made were using poblano chiles and I used manchego cheese, (due to what was available at my grocery. The batter came out perfect, and the flavors were spot on! I'll never have to go out to have my favorite Mexican dish again!

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  • on September 22, 2009

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    I MADE THIS DISH, FOLLOWED THE DIRECTIONS AND MINE LOOKED NOTHING LIKE WHAT I SAW ON TV. THE SAUCE FOR THE CHILE RELLENO WAS NASTY AND ALL U COULD TASTE WAS THE RUE(GRAVY. THE CHILE RELLENOS BATTER KEPT ON FALLING OFF. SO THE NEXT TIME I MADE IT I ADDED CORNMEAL THEN DEEP FRIED IT FOR 3 TO 4 MINUTES. ATE IT WITHOUT THE NASTY SAUCE AN IT TURNED OUT GREAT!.

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  • on September 10, 2009

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    I scribbled some notes during this episode. For the Bombero sauce I have;
    tomatoes,red onion, chile ( cant remember if that was powder or fresh water and boil an hour? . Add chipotle pepper/adobe sauce, white pepper, cumin, garlic and parsley? and ketchup. cook 45- 1 hour.
    Chicken: had cumin, garlic powder, vinegar..grill 10 minutes.
    Then she put the chicken and some pico de gallo in a tortilla, made the burrito and covered it with the bombero sauce and some cheese.

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