#all the bitches would be giving you weird looks you're eating JUST PANEER its not like a soup......you have to eat it with something

[cookingbadfoodgood]

Whaddup yall its fuckin food tiiiiiiiime!!!!

Today I have a v special post 4 u and it it chiles rellenos con crema, which is Boyfs fav meal which his sister taught me how to make. It has been a rough week/month/year so I whipped up this bad boy for my bad boy (lol NOT SORRY) even though it takes forever.

This is. The good shit. Listen. Listen to me my friends this.... is authentic Mexican and you cant find it in restaurants, even before I moved to 2004. They will occasionally have chiles rellenos but they're breaded and deep fried and also good but not the same. Here I give you the entire recipe as I frantically wrote it down as Boyfs sister did everything lightning fast. Behold:

3 drumsticks 3 thighs

4 tomatoes (Roma works best but I've used others)

1 1/2 onions

8 cloves garlic

24 ounces sour cream

1/2 - 1/4 cup Milk

Cumin

Salt

Knorr chicken bouillon

7 pasillo peppers

1 lb Queso cotija vallo verde 

Boil chicken 1/2 onion 4 cloves garlic in water 45 to 1 hr or until meat starts separating from bone

Broil peppers on high until slightly burnt (flip)

Dice tomato & slice remaining onion and slice cheese so it's easier to stuff into peppers

Place roasted peppers back in bag or plate with plastic wrap & steam until skin peels off

In blender put 4 cloves garlic & 1/4 cup milk and about 2 teaspoons bouillon, 1 tsp cumin (Can use molcajete to grind whole cumin and garlic) 1 cup sour cream, blend.

Vegetable oil to large pan (double handle) add sliced onion and layer of salt. Add tomatoes when starting to be translucent. Cook tomatoes on med high until they are mush.

While tomatoes are cooking, peel peppers and stuff with cheese

Add remaining sour cream to tomatoes and stir. Add blender mix & simmer. Don't be afraid to add more salt or cumin.

Place peppers into pan and spoon liquid over peppers. Simmer until cheese melted abt 10 minutes

After simmering, place chicken into pan and simmer for.... minutes......

Add salt and cumin to taste and two ladle of chicken broth  to tomatoes and cook 4 minutes ish

Now you'll notice that some of this is vague and that's because many of the questions I had were answered with *shrug* 'until it looks/tastes right'. So whatever questions you may have can be answered by looking into your heart.

Here we see the spread - I've noticed I almost never need a full pound of cheese. The cheese pictured here is the only kind available in my area but luckily we had enough left of the good shit from last time Boyfs mom came to visit that I didnt need to use it.

I've only ever seen this behind the deli counter at Mexican markets. It doesnt really melt so you could probably use like paneer or maybe like... parmesan?? If you had to?? It's crumblier than parmesan is so that would be in dire straits.

Here are my peppers, peeled and stuffed!! Pasillo peppers are super mild and personally I like the flavor a lot more than say, a bell pepper. I take the seeds out before stuffing as personal preference and if you're sensitive to spice that would help. Peeling the peppers is hell on earth unless they're properly burnt and steamed - these steamed for like 10 minutes because my time management skills are bad but usually after like 5 they're ready to go.

Hell yeah!!! Usually the onion is just sliced but Boyf requested last time that they be cut smaller so I quartered the slices and so everything was a stupid size but it was easier to eat. The tomatoes should be much mushier than this before you start adding the rest of the stuff, I meant to take a picture and FORGOT so my b.

The final product! I had several issues with this motherfucker this time around: one, I fuckin defrosted what I thought were thighs but were in fact wings and drums so that's all that is in this bitch. Two: since we just moved into temporary housing we dont have our BIG PAN and that is fucking crucial let me tell you. I ended up cooking everything but the peppers and chiles in one pan and then doling it out to another pan so everything would fit. Three: I didnt! Have! A! BLENDER!!!!! so i ended up dicing the garlic and then kinda smashing it with a spoon into the other ingredients bc i also didnt have a mortar and pestle, which is basically what a molcajete is.

It came out fine though! I was a little worried bc of all the weird issues but its honestly a very forgiving dish which is great bc if it were literally any more of a pain in the ass Boyf would get it like 2x a year instead of like once a month. I think it needed just a smidge more cumin but other than that, it was pretty good!

I feel like I should have a rating system? 5/5 satiated dogs on this one boys

#chiles rellenos con crema #recipe #food #food blogging #food mention #what should i be fucking tagging idk