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Submitted on
September 25, 2012
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Make
Motorola
Model
DROID X2
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243/10000 second
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F/2.4
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5 mm
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100
Date Taken
Sep 25, 2012, 3:41:44 PM
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Chile Relleno by FutureChefHaku Chile Relleno by FutureChefHaku
Made a fried chile relleno with a mix Monterrey Jack cheese and beef tinga. Battered it in a similar batter as my fish taco batter (with the inclusion of oregano and the exception of lime) and made a savory tomato sauce with tomato, onion, and garlic, with a little chicken stock, and a bay leaf. Fished out the bay leaf, pureed the sauce, added the bay leaf back in there, and let it cook for a while.

Served the chile on top of the tomato sauce with a little lettuce, some avocado, cream, and queso cotija.
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:iconmaestrotomberi:
MaestroTomberi Featured By Owner Sep 26, 2012   Digital Artist
Qué bueno tiene que estar. Y encima con queso Monterrey :D.
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:iconfuturechefhaku:
FutureChefHaku Featured By Owner Sep 26, 2012  Hobbyist General Artist
A mi madre le gustan usar queso fresco, y aunque sale bien, prefiero usar un queso que se derrita.
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:iconmaestrotomberi:
MaestroTomberi Featured By Owner Sep 26, 2012   Digital Artist
Para rellenos, me gsta mucho más un buen queso que se derita bien, como los de barra de nata :).
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:iconfuturechefhaku:
FutureChefHaku Featured By Owner Sep 26, 2012  Hobbyist General Artist
Extraño el queso Oaxaca. Es un queso parecido al mozzarella animator, pero tiene un sabor mas intenso, y se ferrite mejor. De los pocos quesos que he probado con chiles rellenos es mi favorito.
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:iconmaestrotomberi:
MaestroTomberi Featured By Owner Sep 26, 2012   Digital Artist
Si tuvieses posibilidad de hacerte con él, creo que el queso Burratta podría llegar a ser tu nuevo favorito. Es por fuera como el mozzarella, pero mantecoso por dentro... y es una gozada :).
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:iconfuturechefhaku:
FutureChefHaku Featured By Owner Sep 26, 2012  Hobbyist General Artist
Suena delicioso :drool:
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:iconhazelnut8299:
Hazelnut8299 Featured By Owner Sep 26, 2012  Hobbyist General Artist
Mmm... this looks uber yummers!!! :heart:
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:iconfuturechefhaku:
FutureChefHaku Featured By Owner Sep 26, 2012  Hobbyist General Artist
It was. It just wasn't a spicy poblano pepper. I mean, they're not really spicy anyway, but there is a little bit of heat in them sometimes. The beef tinga invite helped (tinga is shredded meat, in this case beef, added to onions cooked in butter until they're soft and translucent, with a tomato sauce with chipotle in it)

Anyway, thanks! :D
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:iconhazelnut8299:
Hazelnut8299 Featured By Owner Sep 26, 2012  Hobbyist General Artist
You're welcome. It's hard for me to find different beautiful chilies like that back home. And Mexican restaurants aren't that authentic, too. :(
Thanks for sharing this lovely food pic. I love it!
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:iconfuturechefhaku:
FutureChefHaku Featured By Owner Sep 26, 2012  Hobbyist General Artist
If I didn't have any poblano peppers easily accessible I'd seriously just grow my own. I absolutely have to have at least one per month.

Anyway, cool, you're welcome! :D
Reply
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