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CULINARY SOS

Chiles Rellenos , Coffee Liqueur

May 30, 1991|ROSE DOSTI | TIMES STAFF WRITER

DEAR SOS: Last summer while visiting Santa Fe, N.M., I sampled outstanding chiles rellenos at La Fiesta Bar/Restaurant of the La Fonda Hotel. Can you get the recipe?

--ROSEMARY

DEAR ROSEMARY: Executive chef Lela Cross was happy to provide the recipe.

LA FONDA HOTEL CHILES RELLENOS

12 large whole green chiles with stems, roasted and peeled

1 pound sharp Cheddar cheese, cut into strips to fit chiles

Shortening or oil for deep-frying

Chile Relleno Batter

Green Chile Sauce

Red Chile Sauce

Make small crosswise slit just below stem of each chile. Remove seeds with tip of small knife. Carefully insert strips of cheese through slits to fill chile cavities.

Heat 4 inches shortening in heavy skillet over medium-high heat. Dip stuffed chiles in batter. Drop into hot shortening, few at time, and fry until golden brown. Drain on paper towels. Serve with Green or Red Chile Sauces. Makes 6 servings.

Note: Canned chiles may be substituted for fresh.

Chile Relleno Batter

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup cornmeal

1 cup milk, about

2 eggs

Combine flour, baking powder, salt and cornmeal in medium bowl. Beat eggs lightly and blend in milk. Add to dry ingredients. Mix well.

Note: Additional milk may be needed for smooth batter.

Green Chile Sauce

2 tablespoons shortening

1 cup chopped onion

3 tablespoons flour

2 cups chopped mild green chiles

2 cups chicken broth

1/2 teaspoon garlic powder

Salt

Heat shortening in medium skillet over medium heat. Add and saute onion until tender. Add flour and cook, stirring, until browned, about 2 minutes.

Add chiles, chicken broth and garlic powder. Season to taste with salt. Simmer 10 to 15 minutes, stirring occasionally. Makes 2 1/2 cups.

Red Chile Sauce

2 tablespoons shortening

1/2 cup red chile powder

2 cups cold water

3/4 teaspoon salt or to taste

1/2 teaspoon garlic salt

Oregano, optional

Ground cumin, optional

Heat shortening in medium saucepan over medium heat. Add chile powder and cook 1 minute. Gradually add water and stir, being sure no lumps form.

Add salt, garlic salt and oregano and cumin to taste. Simmer over low heat 10 to 15 minutes. Makes about 2 1/8 cups.

DEAR SOS: I lost my recipe for coffee liqueur and would like to start making it again for gifts. I think the home recipe tastes better than the commercial type. Can you help?

--MISSING MY COFFEE LIQUEUR

DEAR MISSING: Cheers!

COFFEE LIQUEUR

6 cups sugar

6 cups water

1/2 cup instant coffee granules

2 whole vanilla beans or 1/2 cup vanilla

1/2 gallon vodka

Mix sugar, water and coffee granules together in saucepan. Add vanilla beans, if using. (If using vanilla extract, add at later point.) Bring to boil. Simmer over low heat 2 hours, stirring occasionally.

Remove vanilla beans (or stir in vanilla extract). Cover mixture and set aside at least 12 hours. Stir in vodka. Serve on rocks or use in drinks calling for coffee liqueur. Makes 1 1/4 gallons.

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