This dish is a fusion of savory Mexican flavors with a sweet southern crunch, combined into a single cheesy stuffed delight. Featuring a slow-cooked short rib birria stuffing and cornbread coating, this dish is a perfect weekend treat for the entire family.
Southern Fried Chile Rellenos
This recipe serves 6 people.
5lb mix of oxtail and beef short ribs
1 white onion, quartered
1 head of garlic
5 bay leaves
½ cinnamon stick
1 tbsp mixed peppercorns
1 tbsp coriander seeds, toasted
6 guajillo chilies
3 chilies de arbol
5 ancho chilies
6 cups beef stock
1-inch ginger, peeled
2 tsp oregano
2 tsp cumin
2 tsp thyme
⅓ cup white vinegar
2 tbsp smoked paprika
1 14.5 oz can of diced tomatoes
For The Peppers:
6 Poblano Peppers
Cooked birria oxtail/short rib mix
10 oz manchego cheese, shredded
1 cup plain flour
1 tsp salt
8.5 oz box Jiffy Corn Muffin Mix
1 cup whole milk
STEP 1 In a slower cooker, combine the meat, onion, 9 garlic cloves, bay leaves, cinnamon, peppercorns, coriander, chilies, and beef stock. Add water to cover and season with a healthy dash of sea salt. Cook on low for 8 hours until the meat is tender and falling off the bone, stirring occasionally. Remove meat and shred in a bowl and set aside.
STEP 2 In a food processor or blender, add the onions, garlic, bay leaves, and cinnamon from the slow cooker broth. Additionally, add 5 fresh garlic cloves, ginger, cloves, oregano, cumin, thyme, vinegar, paprika, and tomatoes. Add salt and pepper to taste. Mix ½ cup of the slow cooker juices with half a cup of the broth and add to the bowl of shredded meat. Mix well and set aside.
STEP 3 Preheat the oven on the broil setting and move your oven rack to the top. Using a sharp paring knife, cut a slit lengthwise on one side of the pepper. Place the peppers, slit-side up on a wire rack set over a large tray. Broil for 8-9 minutes, then carefully turn the peppers over so they are slit-side down, and broil for another 8-9 minutes until the skin is blackened and bubbling in places. Remove the tray from the oven and leave it to cool on the rack.
STEP 4 Using a spoon, carefully remove the seeds from the cooled peppers, making sure not to tear the pepper. Then stuff the inside of the peppers with a layer of the birria mix. Add a layer of cheese on top. Carefully push the slit close.
STEP 5 In a large pot, heat vegetable oil until it is 350 degrees. While the oil is getting hot, combine 1 egg, milk, and Jiffy cornbread mix in a bow. Stir until the ingredients are well incorporated. In another bowl, whisks the remaining eggs. In the final bowl, combine flour and salt. Starting with the egg, dip the stuffed pepper into the egg mix, making sure it is fully coated. Drain off the excess and then roll the pepper into the flour. Shake off the excess and then dip the pepper into the cornbread batter. Make sure that it is fully coated with the batter.
STEP 6 Carefully add the peppers into the hot oil, making sure not to overcrowd the pot. Fry them for 2-3 minutes on each side until golden. Transfer to a metal rack to drain and sprinkle with seas salt.
FIN. Serve warm with the leftover birria sauce, fresh cilantro, pico, and lime wedges.
Special kitchen equipment needed:
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