Guadalajara Market Special Chiles Rellenos Burritos

 

  This burrito is based on the Guadalajara Market Special burrito that is renown in San Jose

for an extraordinarily good burrito. The perfect chili is the Poblano. It is a shiny dark

green triangular shaped chile 3” to 4” long that varies in their hotness from mild to

somewhat hot. These are always roasted and stuffed with their seeds and stems intact.

The stem is only pulled off when assembling the burrito. The seeds and what cling to

them have most of the heat and some more of the flavor. Pre-roasting the chilies insures a

deep toasty flavor. This recipe also relies on Mexican rice, and refried pinto beans.

Rellenos

2 Poblano green chilies per person, roasted, peeled
A brick of Monterey jack (a 3/8 slice cross the brick per relleno1)
1 cup flour
Pinch salt
Pinch garlic powder
Pinch ground red pepper
Canola oil, to coat skillet
1 room temperature egg per relleno, beaten until super frothy
Turn broiler on high.
Line a shallow roasting pan with tin foil. Place Poblano chilies on their flattest side to
broil and, later, turn once to cook the other side. This usually takes 5~10 minutes per side
depending on:
• The height from the pan to the broiler head
• The BTU output of the broiler
 

After roasting Poblano chilies until they are black on both sides, remove from broiler and
cover the chilies with newspaper or place thes in a brown paper bag to retain the heat.
After 20 to 30 minutes you can start peeling away the black heavy paper like skin. Try to
remove most of it. If needed, use a small paring knife to lift the edge of the skins. Don’t
worry about the blacken surface; it’s fine. This chile is naturally dark to begin with and it
will darken when roasted.

Turn on oven to bake at 300 F. The oven is used to keep batches of cooked rellenos warm
as they are batch fried 3 or 4 at a time.

Using some tin foil and cover a dinner plate to make cleanup easy. Put a cup of flour
spread out on the tin-foiled-plate for dredging the chilies. Make a small slit in each chili
and fill the chilies with a slug of cheese. Don’t worry if the cheese is a hump in the
middle – it’s going to melt and fill the chilie’s cavity. Dredge each chili in the flour on
both sides until well covered. Add room temperature eggs to a mixer with a pinch each of
salt, red pepper, and garlic powder and beat eggs until super frothy and very pale.
Place a large frying pan on high heat. When the pan is hot (350 F) add a few tablespoons
of oil.

Using your hand, dip each floured chili into the egg batter to cover it well then carefully
lower it to the hot pan surface. Use a spatula to move some of the egg mixture back over
the edges of the chilies. When rellenos are well browned on one side, turn gently over to
brown the other side. Rellenos should be golden brown when done with the cheese well
melted. Place rellenos on a platter and put them in the oven while finishing the next batch
of chilies. When done, assemble the burritos with 2 rellenos per burrito. Pull off
rellenos’s stems when assembling burritos.

Burrito ingredients per person

2 rellenos, while still warm
2 tablespoons refried beans per burrito, hot
2 tablespoons Mexican rice, hot
1 tablespoon finely grated Monterey jack cheese
1 tablespoon fresh tomatoes
1 tablespoon chopped cilantro
1 tablespoon chopped green onions
1 tablespoons Guacamole
1 tablespoons hot sauce
1 large flour super burritos-size (13~14 inch) hot tortilla
The beans and rice are hot when you assemble the burritos. The flour tortillas may be
heated in a direct flame on the stove top turning frequently until very warm on both sides.
Alternatively, heat each tortilla in the microwave on high for 25~30 seconds one at a time
as they are needed.
 

Note:
1. Equivalent 2 Tablespoon Monterey jack per person (slice a 3/8 thick chunk across
the brick of cheese)