Chiles Rellenos Rancho Gordo

Remember when I told you about my beans from Rancho Gordo? Oh my. I am still crazy about these beans and the recipes from the company’s cookbook. Their flavor and texture is just so far beyond any beans I’ve ever eaten. We still have 3 1/2 lbs. in our pantry but I’m already thinking about what I’m going to order next.

I told you last time I had my eye on their chile relleno recipe. I love chiles rellenos, preferably when they are not deep fried in batter but merely roasted and stuffed. This recipe is definitely a departure from what you typically see at Tex-Mex restaurants. I don’t know if it’s more authentic, but it certainly is delicious. There are quite a few steps here, but they aren’t too intense.

First you have to cook the beans; the Rancho Gordo folks advise soaking your beans for 4-6 hours and simmering them with sauteed vegetables (onion, celery, carrot, garlic) until soft, which generally takes 1-3 hours. This step is really hands off. After you’ve cooked the beans you can refry them; the recipe for the refried beans is below. Once the refried beans have been prepared, you’re ready to prepare the filling for your chiles. The chiles are stuffed with the beans, a mixture of chorizo and wild rice, cilantro, cheese, and salsa. They are absolutely delicious and more than worth your time.

Chiles Rellenos Rancho Gordo
Serves 2

1 medium white onion, finely chopped
1 lb. mexican chorizo, casings removed and meat crumbled
1-2 tbsp. safflower or sunflower oil (optional)
1 cup cooked wild rice
1/4 cup chopped fresh cilantro
4 poblano chiles, roasted
1 cup refried beans
1 cup grated manchego cheese
1 cup classic red salsa

Preheat the oven to 350F. In a medium, heavy skillet over medium heat, saute the onion and chorizo until the onion is soft and the chorizo is cooked through, about 10 minutes. The chorizo has enough fat, but if the mixture seems dry, add a little oil. Add the wild rice, gently toss, and cook just until heated through. Remove from heat and stir in the cilantro.

Cut a slit down the length of each chile and remove the seeds. Carefully fill each chile with 1/4 cup of the refried beans, followd by 1/4 of the chorizo mixture. Place the chiles on a baking sheet, open side up, and sprinkle 1/4 cup of the cheese over the opening of each chile.

Bake until the cheese is melted, about 10 minutes. Spoon 1/2 cup salsa on each plate and top with 2 chiles rellenos.

From Heirloom Beans

Refried Beans
Serves 4

1 tbsp. plus 1 tsp. lard or extra-virgin olive oil
1/4 medium white onion, thinly sliced
1/2 lb. rio zape, anasazi, flor de junio, or pinto beans, cooked, with reserved broth
salt

In a large, heavy skillet over medium heat, warm the lard/olive oil. Add the onion and saute, until soft and fragrant, about 10 minutes.

Add the beans along with about 1/2 cup of their broth. Cook the beans, mashing them wiht a potato masher to incorporate the soft onions. The longer you cook the beans, the smoother, richer, and better they will be, so plan on about 15 minutes of continuous cooking and mashing. When done, the beans will be smooth and thick with a bit of bean texture, the onions will have disappeared, and a spoon run through the beans will leave a trail. Season to taste with salt.

From Heirloom Beans