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Foodie Madness

Incredible chiles ancho rellenos

Discover the recipe that represents Mexico

I chose this recipe because I think it's an original dish that contains traditional ingredients from Mexico, like poblano peppers and corn. It's also delicious and easy to cook at home.

Michelle Meyer

Traveling and food have always been my passions, which is why I started michelleonbell.com, with the aim of sharing my experiences and my favorite restaurants in Mexico City and abroad.

Ingredients

For 10 servings
For the peppers
 • 5 skinless, boneless chicken breasts, halved (if they are very big, cut them lengthways so they fit in the pepper)                            
 • 10 poblano peppers (deseeded and deveined), carefully cut lengthways down one side from the stem to the bottom so as not to break the pepper and so the stem is kept intact.
 • 4 tablespoons of olive oil
For the sauce
 • Half a cup of olive oil
 • Half a cup of tarragon vinegar
 • 1 bulb of garlic, peeled
 • 2 tablespoons of powdered stock 

Preparation

Grind all the ingredients together to make the sauce.
 1. Heat the 4 tablespoons of olive oil (don't let it boil) and add the washed peppers.
2. Using tongs, turn the peppers over and remove them straight away.
3. Drain well.
4. Stuff each pepper with half a chicken breast.
5. Place them in an ovenproof dish. Add a little of the sauce inside each pepper and pour the rest of the sauce over all the peppers.
6. Preheat the oven to 480 degrees Fahrenheit (250 degrees Celsius).
7. Cover the dish in aluminum foil and bake for 30–45 minutes at 390 degrees Fahrenheit (200 degrees Celsius). 
8. When they start to boil, add a cup of hot water, stir the sauce, coat the peppers in the sauce and then re-cover. Leave to bake for another 15 minutes.
9. Serve with rice and corn on a bed of corn husks. Coat the peppers in the remaining sauce, stirring well to combine the flavors.

Local gastronomy

Mexican cuisine is extremely varied depending on the region. In Yucatán, there's an oriental influence and dishes such as cochinita pibil (a slow-roasted pork dish) use a lot of annatto. In Puebla and Oaxaca, they use a lot of mole sauce, which is a mixture of many different products and spices. In the north, the food is different because they don't grow corn there, so they make large tortillas using wheat flour and eat dried meat. In Veracruz, Tabasco and Campeche, dishes use fish and seafood. As corn originated in Mexico, we have an enormous variety of corn products, such as tacos, quesadillas, flautas (rolled tacos) and tostadas (toasted tortillas with toppings). We have more than 50 types of chili pepper that we use for cooking various dishes. It is important to remember that Mexico gave the world tomatoes, chocolate (cacao) and corn, among other things.

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Willekeurig

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