CHILES RELLENOS WITH CHIMAYO TOMATO SAUCE
Feel free to use roasted poblano chiles for this recipe or even whole canned green chiles. I really prefer our New Mexico green chiles from Hatch. The photo above shows what the Hatch chiles look like after roasting and peeling and before stuffing. (Two years ago I wrote a post HERE about the different types of chile peppers and HERE is how I roast chiles.)
I’ve seen all sorts of things used to stuff chiles - once in Taos I ordered Chiles Rellenos and they were stuffed with a carrot mixture. My favorite version uses mashed potatoes mixed with sautéed onions and garlic. The Chimayo Tomato Sauce is milder than most red chile sauces so it doesn’t overpower mild flavor of the chiles.
NOTE: Chimayo chile powder is harder to find outside New Mexico. Use any mild, powdered red chile pepper you like. There are also have frozen red chile purees made by Bueno which would work.
Chimayo Tomato Sauce:
2 Tbsp. canola oil
3 cloves garlic, minced
1 Tbsp. dried oregano, preferably Mexican
2 Tbsp. Chimayo red chile powder
2 Tbsp. unbleached white flour
3 cups water
1 tsp. sea salt or to taste
1 Tbsp. apple cider vinegar
To make Chimayo Tomato Sauce, saute the garlic in the oil for 3 minutes in a medium saucepan. Add the oregano and Chimayo chile powder and cook another 3 minutes, stirring occasionally. Add the flour and stir until all the oil is combined. Add the tomato paste and water, whisking until smooth. Cook over low heat until thick. Add the salt and vinegar.
1 ½ lbs. russet potatoes, peeled and cubed
1 Tbsp. canola oil
1 onion, chopped
3 cloves of garlic, minced
¼ c. non-hydrogenated vegan margarine, such as Earth Balance
Pinch sea salt
12 lg. mild green chiles, roasted, peeled, seeded, stemmed and split lengthwise
Place potatoes in large pot and cover with water. Bring to a boil and cook 25 minutes, or until tender. Drain well.
In a medium saucepan, saute onion in canola oil for 5 minutes, stirring occasionally. Add garlic and continue to cook for 2 more minutes. Mix sautéed onions and garlic with potatoes and margarine and mashe until smooth. Salt to taste.
Preheat oven to 325 degrees. Pour about 1 cup of sauce in the bottom of a 9 by 13 inch baking pan. Reserve rest of sauce for serving with the stuffed chiles. Fill each green chile with ½ c. potatoes. Place the chiles in the pan with the potato side up. (This dish can be made in advance up to this point and can be stored covered in the refrigerator for up to 24 hours.) Bake for 20 minutes or until golden brown. Warm the remaining Chimayo Tomato Sauce and serve with the chiles.
Per Serving (excluding unknown items): 314 Calories; 22g Fat (46.2% calories from fat); 7g Protein; 51g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 420mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Vegetable; 2 Fat; 0 Other Carbohydrates.