Chili Rellenos
- 10 Anaheim chilies
- 1 cup corn meal
- 1 cup corn starch
- 1 cup flour
- 1 cup maseca tamale masa
- 8 oz asadero cheese, or jack if you can't find asadero
- 8 eggs
- 4 cups oil for frying, preferably vegetable or soy
Fry the chilies whole at 350 degrees until the skin begins to bubble up. Keep the frying oil to cook the final product. Remove chilies from the oil and put in a plastic bag and let steam for about 5 minutes. Peel the chilies under cool water. Cut the stems off and remove the seeds. You may want to wear gloves, as chilies are "burny".
Slice cheese in long rectangular pieces about 1/4 inch square and about 3-4 inches long depending on your chilies, and slip one into each of your chilies.
Mix the dry goods together, reserving about 1/4 cup of the flour to pre-bread the chilies. Whisk the eggs with a little water to make an egg wash. Dip each chile into the flour, followed by the eggs, and then finally into the corn meal mixture. Allow chilies to rest for at least 10 minutes before frying. Fry chilies in 350 degree oil until golden brown and delicious. Best served with a little ranchero sauce (in sauces) and sour cream.