Ingredients
- 1/2 pound diced chorizo
- 1 tablespoon olive oil
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 2 tablespoons chopped fresh cilantro
- 1/2 cup heavy cream
- 1/2 cup goat cheese
- 3 tablespoons bread crumbs
- 1 cup masa harina
- 1 cup all purpose flour
- 1 1/2 tablespoons Essence, recipe follows
- 2 large egg whites, lightly beaten
- 1 1/2 cup milk
- Vegetable oil, for frying
- 4 medium-large poblanos with their stems; roasted and peeled, slit up one side and seeded
- 4 cilantro sprigs
- Fried julienned tortilla strips
Directions
In a large skillet over high heat, heat the olive oil. Add the chorizo and saute for about 1 minute. Add the shallots, garlic and cilantro and saute for 1 minute. Stir in the cream and cheese, stir well and turn off the heat. Stir in the bread crumbs, turn the mixture into a bowl, and allow to cool.
Combine the masa harina, 1/2 cup of the flour and 1 tablespoon of Essence in a bowl. Fold in the egg white and add the milk 1/4 cup at a time, mixing thoroughly between additions, until all of the milk is incorporated and the mixture is smooth. In another bowl combine the remaining 1/2 cup flour with the remaining 1/2 tablespoon of Essence. Start heating the oil in a large pot. Spoon 1/4 cup of the filling into each pepper through the slit in its side. Dip each filled pepper in the batter, then dredge in the seasoned flour. When the oil is very hot, fry the rellenos until golden brown, about 3 to 4 minutes.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly. Yield: 2/3 cup
Tequila Lime Sauce:
- 1/2 cup white tequila
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons minced shallots
- 1 teaspoon minced garlic
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon salt
- 3 turns freshly ground black pepper
- 1/4 cup heavy cream
- 8 tablespoons unsalted butter, cut up, at room temperature (1 stick)
- Essence (recipe above)
Combine the tequila, lime juice, shallots, garlic, cilantro, salt, and pepper in a saute pan over high heat and bring to a boil. Reduce by half. Stir in the cream and simmer for 3 minutes. Whisk in the butter and remove from the heat. Continue whisking until all of the butter is incorporated. Serve immediately.
Remove the rellenos from the oven. Spoon 1/4 cup of the sauce on each plate and place the rellenos directly on top. Garnish with the tortilla strips and the cilantro sprigs. Sprinkle Essence on the rim.
Yield: 1 cup
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