Video: Roasting Chile Peppers For Chile Rellenos

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Learn how to roast chile peppers for authentic chile rellenos and more about making traditional Mexican food in this free cooking video.

Comments

etips Sep 21, 2010
Excellent video very useful information
evuser10482 Sep 26, 2008
Hi Jenny...i love ur videos. I grew up in East L.A. and lived a few blocks away from the Mercadito. (Ahhh!-Memories of my grandma) who passed away almost 6 yrs.ago. I'm new to this site and would love it if you could share any recipe to make authentic refried beans like the ones at the Mercadito. I make some some delicious beans myself but I love the ones I eat in Rosarito. Thnx a bunch! =0)

Video Transcript

I'll be showing you how to make chile rellenos. Roasting the peppers: now it's time to roast our peppers. Be sure to use metal tongs and to proceed with caution. Turn your flame onto the highest setting, place your chiles in the center, if you start to hear a crackling sound, don't worry, this means the pepper is roasting. Be sure to have a well ventilated kitchen, as the smell of the roasted pepper may irritate your throat. Turn your pepper making sure that all of it is evenly charred, be sure not to burn them. As soon as the pepper is done remove it from the flame and slip them inside an ordinary grocery bag. When all the peppers are done, tie the bag, leave them for about 10 minutes. This process is called sweating the chiles. The heat of the chiles inside the bag will make it easier to peel once they have cooled off. Grab your gloves and rinse them with cold water, rubbing off all the charred skin. At this stage the chile are very fragile. As your removing the skin be sure not to tear the chile. Drain out any water and set out on a pan with paper towels. Be sure not to touch your eyes or any soft tissues such as your nose or other personal areas after handling the chiles