CarterQ
Moderator
Haven't posted here in forever, sometimes that silly thing called life gets in the way and you end up taking a few unexpected detours! While I have been cooking, i really haven't done much that is post worthy or interesting. I did forget how much I missed this place so with that I'll try and get back in the swing of things-
I was in Texas awhile back and had the privilege of visiting Del Norte Tacos, this place does great smoked mexican food (brisket tacos, smoked chicken enchilada etc). One item that blew me away was their Smoked ground beef Chile Relleno, so I decided to see if I could get close to making the same thing at home-
Started with some 90/10 ground sirloin broken up in my Weber veggie pan and on the MAK at 200
Smoked for about 45 minutes and set aside
Ran the MAK up to High and Roasted some Pasilla chiles over the flame zone to help remove the skin
After the Chiles are done, tossed the, in a bag to let them sweat
While the chiles are sweating sauteed the onions, tomato, garlic, and added the ground beef. Seasoned it with Williams Fajita, Cayenne, and some cumin.
Cleaned all the skin off the chiles, slit them up the side and cleaned out the seeds and veins
Stuffed them with 1/2 meat mix and 1/2 cheese and closed with toothpicks
Dusted them with flour
Made the egg batter using whipped egg whites with the yolk whipped back in
Chiles into the egg and then into the cast iron pan with hot oil (I would normally do this on my MAK griddle but it cold and dark outside so we kept it in the kitchen)
All done
Plated up with beans and spanish rice and a nice home brewed red ale and we are ready to go-
Overall it was pretty good, didn't hit the target I was aiming for but it still was passable. Beef seemed a little over smoked and the seasoning was a little meh, so I would adjust both if I did these again.
I was in Texas awhile back and had the privilege of visiting Del Norte Tacos, this place does great smoked mexican food (brisket tacos, smoked chicken enchilada etc). One item that blew me away was their Smoked ground beef Chile Relleno, so I decided to see if I could get close to making the same thing at home-
Started with some 90/10 ground sirloin broken up in my Weber veggie pan and on the MAK at 200
Smoked for about 45 minutes and set aside
Ran the MAK up to High and Roasted some Pasilla chiles over the flame zone to help remove the skin
After the Chiles are done, tossed the, in a bag to let them sweat
While the chiles are sweating sauteed the onions, tomato, garlic, and added the ground beef. Seasoned it with Williams Fajita, Cayenne, and some cumin.
Cleaned all the skin off the chiles, slit them up the side and cleaned out the seeds and veins
Stuffed them with 1/2 meat mix and 1/2 cheese and closed with toothpicks
Dusted them with flour
Made the egg batter using whipped egg whites with the yolk whipped back in
Chiles into the egg and then into the cast iron pan with hot oil (I would normally do this on my MAK griddle but it cold and dark outside so we kept it in the kitchen)
All done
Plated up with beans and spanish rice and a nice home brewed red ale and we are ready to go-
Overall it was pretty good, didn't hit the target I was aiming for but it still was passable. Beef seemed a little over smoked and the seasoning was a little meh, so I would adjust both if I did these again.
Last edited:
