Monday Mystery Tour
February 13, 2012
|Chile Rellenos with Beans, Rice and Chile Verde|
Will there be any guests for dinner? I’m making Chile Rellenos. There were some fresh New Mexican Green Chiles at the El Burrito Mercado in West St. Paul the other day. I picked up a few and went to work at home in the Spadoville cocina.
When the time of Los Dias de Los Muertos comes around, I buy many of the items I need from El Burrito. The Pan Muerto, or Dead Bread, and the sugar skulls come from this wonderful market.
|Pan de Muerto|
West St. Paul, Minnesota is a city in its own right, but the Westside of St. Paul proper is called West St. Paul and is really part of St. Paul, MN. It’s a neighborhood directly South of Downtown, across the Mississippi River. The unusual “West” name for a place directly South comes from the fact it is on the West bank of the great river.
Back in the late 1970’s, I drove a furniture moving truck for a small local St. Paul company called Hirte Transfer. One of the accounts Hirte took care of was doing delivery for a Westside business called Henly’s Furniture. I remember going to that building just about every day to pick up a few pieces and make deliveries in the morning, then be dispatched to someone’s home to do a move job in the afternoon.
El Burrito Mercado took over the Henly building in the 1980’s and enlarged their market from the small store where they started their business in 1979. The original store was also located in the Westside neighborhood. This informative Historical Narrative done by the Minnesota Historical Society will explain how this area of St. Paul became a Mexican neighborhood.
When I am in the mood for Mexican food, I visit the Mercado and resupply. This usually happens when I have exhausted my cupboards and freezer of all the ethnic foodstuffs I brought home from my last trip to New Mexico, which in this years case, was way back in September of 2011.
Incidentally, the green chile sauce, or Chile Verde, is good on enchiladas or smothered burritos and can stand alone served with some fresh warm tortillas. These green chiles come in different degrees of hotness. I use the Sandia variety. They have a good heat level to them, but there are mild varieties as well.
I’ll let the pictures tell you the story of how I prepare the Rellenos from fresh green chile peppers. If you would like the recipe, let me know via e-mail or in the comments section and I will assemble and send the recipe for both the rellenos and the green chile sauce, or Chile Verde.
It's great fun to cook, especially when you feel like cooking, and better fun to eat and enjoy with family and friends.
|Fresh New Mexican Green Chiles|
|Roasted on an open flame to blacken the skin for removal|
|I use the edge of a fillet knife to remove the blackened skin|
|The Chiles, skin removed, ready to stuff|
|A steaming crock pot of Chile Verde using some of the peppers chopped up for this delectable sauce|
|The rest of the peppers, slit down the side, seed pod removed, then stuffed with cheese|
|Dipped in a light batter, then fried in good quality oil|
|A naked chile relleno as it comes out of the frying pan|
|The rellenos are smothered with the chile verde sauce and served with beans, rice , sour cream, lettuce, tomato and cheese|
|The end result of such a dinner|