Ingredients
For the Chile Rellenos
- 6 poblano chiles
- 8 oz Oaxacan-style string cheese, mozzarella, or Monterey Jack
- 1½ cups all-purpose flour, plus extra for dredging
- 1½ tsp baking powder
- 1 tsp ground cumin
- 1 tsp fine salt, plus more for sprinkling
- 1 bottle or can (12 oz) cold lager-style beer
- Vegetable oil, for deep-frying
For the Mexican Tomato Sauce
- 2 lbs ripe tomatoes, cored and chopped
- ¼ medium yellow onion
- 6 garlic cloves
- 5 fresh cilantro sprigs
- 1 serrano chile, with seeds for extra heat
- 1 tbsp kosher salt
- ½ tsp ground cinnamon, preferably Mexican cinnamon
Instructions
Preheat the broiler and line a baking sheet with foil. Arrange the poblano peppers in a single layer and broil, turning every few minutes, until the skins are blistered and charred on all sides, about 10 minutes.
Transfer the hot peppers to a bowl and cover it tightly. Let them steam for approximately 10 minutes. The trapped steam loosens the skins from the flesh, which makes peeling much easier.
Once the peppers are cool enough to handle, gently rub away the charred skins using your fingers or a paper towel. Avoid rinsing them under water, because that washes away the smoky, roasted flavor you worked to create.
Make a small slit down one side of each poblano. Carefully remove the seeds and membranes while keeping the peppers intact. Take your time here, since torn peppers are harder to stuff and batter.
Finally, pat the outside dry with paper towels, especially around the openings. Dry peppers are essential, because excess moisture can make the batter slide off during frying.
Cut or tear the Oaxacan cheese, mozzarella, or Monterey Jack into pieces that fit comfortably inside each poblano. Stuff each pepper generously, but avoid overfilling so the cheese does not escape easily during frying. Gently bring the edges of the slit together and secure with a toothpick if necessary. Remember to remove the toothpicks before serving.
Place the chopped tomatoes, yellow onion, garlic cloves, cilantro sprigs, serrano chile, kosher salt, and ground cinnamon in a saucepan. Bring the mixture to a gentle simmer over medium heat. Cook for about 15 to 20 minutes, stirring occasionally, until the tomatoes soften and the ingredients become fragrant.
Carefully blend the mixture until smooth, working in batches if necessary, since hot liquids expand in a blender. Return the sauce to the saucepan and simmer for another 5 minutes, adjusting the seasoning to taste. Keep it warm while you prepare the chiles.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cumin, and fine salt. Gradually pour in the cold lager-style beer, whisking until you have a smooth batter that is thick but pourable. Avoid overmixing, and know that a few tiny lumps are perfectly fine. Let the batter rest briefly while you prepare the frying oil.
Pour vegetable oil into a deep, heavy-bottomed pot, filling it no more than halfway. Heat the oil to approximately 350°F (175°C), using a kitchen thermometer if available. Maintain a steady temperature throughout frying for a crisp, evenly cooked coating.
Place a little extra flour in a shallow dish. Lightly dredge each stuffed poblano in the flour, shaking off any excess. This thin layer of flour gives the wet batter something to cling to.
Dip each pepper into the beer batter, turning carefully to coat all sides. Allow excess batter to drip back into the bowl before transferring the pepper to the hot oil. Work gently to keep the peppers intact and the cheese filling enclosed.
Carefully lower one or two battered chiles into the hot oil, depending on the size of your pot. Avoid overcrowding, which lowers the oil temperature and leads to greasy results.
Fry for approximately 3 to 5 minutes, turning as needed, until the batter is puffed, golden brown, and crisp on all sides. Remove the chiles with a slotted spoon or spider strainer and place them on a wire rack or paper towel-lined tray. Sprinkle lightly with salt while still hot. Repeat with the remaining peppers, allowing the oil to return to temperature between batches.
Remove any toothpicks before serving. Spoon a generous layer of warm Mexican tomato sauce onto each plate and place a crispy chile relleno on top, or serve the sauce alongside for dipping. Serve immediately, while the batter is crisp and the cheese is hot and stretchy.