Making Chiles Rellenos
I’ve often written that language is very closely tied to culture, and therefore to people! And what is the one thing we humans do every single day of our lives? We eat! Food is one of the things we all need and enjoy. It also brings us together – remember all those fun family lunches and dinners you’ve attended?
We all also have that one food that brings us back to our childhood; just the smell of it reminds us of when our mother, grandmother, aunt – or in my case, both my grandmother and great-grandmother – cooked the dish! All this talk about cooking got me thinking about the one dish that immediately brings me back to a younger version of myself. So, I grabbed the phone, called my grandmother, and asked her for her amazing chiles rellenos recipe – the one she learned from my great-grandmother!
It was nice to talk on the phone with her, and to catch up. She took a long time explaining really carefully and with much detail how to prepare the dish. Like a typical Guatemalan abuela, she only cooks in really big batches! Last time she cooked chiles rellenos, she made over 50 at once! However, she tried downsizing it for me to only 20 chiles rellenos instead.
Primero lo primero – First Things First
Like with any other recipe, before we start, we first need to make sure that we have all the necessary tools and ingredients. What I try to do whenever I cook is to take all the ingredients out and put them on the counter to make sure I have everything I need! Those last-second trips to the grocery store are not always ideal!
What we will need for this recipe:
- A lot of patience (there’s a lot of mincing by hand involved!)
- A blender
- A very big pot
- A big bag
- A towel
I had done this recipe once before many, many years ago, and throughout my life, I’ve watched my great-grandmother and grandmother do it more times than I can remember. The one thing I remember best is that my grandma always prepares the stuffing one day and she finishes the chiles rellenos the next. Why? Because it’s A LOT of work! This time, I naively believed I’d be able to manage to do everything on the same day – ha ha – be warned!
The reason why it takes so long to prepare the stuffing is because there is a lot of very tiny mincing (picar – to mince). Let’s get started!
I know, I know, it seems like I’m exaggerating when I say it takes a long time to get this ready because the instructions seem pretty easy. Believe me when I tell you that once you’re done with all that, there’s nothing else you want to do because the mincing such tiny itsy bitsy pieces of food takes a long time and is exhausting! So don’t worry if you need to make a pause now, just put everything to the side, make yourself a toast for dinner, and continue with this recipe the next day. This stuffing that we made needs to be room temperature, so you need to wait for it to not to be hot anymore anyway.
Everything that comes now is a lot easier! Let’s continue.
And now what?
Congratulations! You’ve prepared your first traditional Guatemalan meal! At my family’s house, there was always a special way to serve chiles rellenos – with lettuce, a couple of raw onion rings and chopped parsley! It tastes especially well if you put it in a bun. Once cooked, you can store the chiles rellenos in the fridge!
We hope you enjoyed this recipe and don’t forget to book your FREE CLASS to tell us about your experience with this awesome dish!
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