Cinco de Mayo recipe highlight: Chile Relleno

Cinco de Mayo, or the fifth of May, is a holiday that celebrates the date of the Mexican army’s May 5, 1862 victory over France at the Battle of Puebla during the Franco-Mexican War. Chicano activists raised awareness of the holiday in the 1960s, in part because they identified with the victory of Indigenous Mexicans (such as Juárez) over European invaders during the Battle of Puebla.
El Cinco de Mayo, also known as Battle of Puebla Day, is this Sunday!  While it is a relatively minor holiday in Mexico, in the United States, Cinco de Mayo is widely interpreted as a celebration of Mexican culture and heritage, particularly in areas with substantial Mexican-American populations. Today, revelers mark the occasion with parades, parties, mariachi music, Mexican folk dancing, and traditional foods such as tacos, nachos, guacamole, and fajitas, to name a few.

Another traditional Mexican dish that is fun to make is the Chile Relleno. An authentic chile relleno is made from roasted poblano peppers stuffed with cheese, dipped in a fluffy egg batter and fried until golden brown and served with a simple red salsa.

Chile Relleno

1 lb. Roma tomatoes
1 clove garlic

1 jalapeno, stemmed and seeded

Salt and pepper, to taste

1 Tbsp. canola oil, plus more for frying

½ white onion
diced
4 poblano peppers

½ lb. Oaxacan cheese, shredded into strips

1/3 cup all-purpose flour

¾ tsp. baking powder

3 large eggs, separated

Queso fresco, to garnish

Cilantro leaves, to garnish
 


Make the tomato sauce: Bring a medium saucepan of generously salted water to a boil. Add the tomatoes, garlic, and jalapeño and cook until soft, about 8 minutes. Using a slotted spoon, transfer to the bowl of a blender and purée until smooth.  Heat 1 tablespoon of oil in a medium skillet over medium-high. Add the onion and cook until golden, 4 to 5 minutes. Add the tomato sauce and bring to a boil. Reduce the heat to maintain a simmer and cook until slightly reduced, 4 to 5 minutes. Season with salt and pepper and keep warm. 

-contributed by Jill Rozier
Lake Tahoe Markets
www.LakeTahoeMarkets.com