Kristy’s Chile Relleno Burrito
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Roast or char the chiles by either placing them on a tray under the broiler, directly on the grill, or directly over the open flame. I prefer to broil them because you can do more at one time, and it just seems faster and easier.
Turn every 2 to 3 minutes for a total of 6 to 9 minutes. They must seem charred and blistered on the outside, and the flesh must be cooked but not burnt.
Place in a plastic bag, close it tightly, and let them sweat for at least 10 minutes. Under a thin stream of cold water, or using a bowl of water, remove the charred skin. Make a slit down one side of the chile and remove the cluster of seeds and veins.
Stuff each chile with about 1/4 cup refried beans and ¼ cup cheese, or as much as will fit allowing them to close. You may seal with a toothpick. Place 1/2 cup all purpose flour on a plate, roll the stuffed chiles in the flour, and let them sit. The flour coating will help the batter coat stay on the chiles.In a mixer, beat the egg whites until they can hold stiff peaks.
Gently, over low speed, fold in the egg yolks and only beat enough to incorporate them, a few seconds. In a large casserole, heat about 1/2” depth of oil, over medium to medium-high heat. Once hot, test by dipping in a piece of tortilla or bread — if there are active and happy bubbles all around it, the oil is ready. Dip each of the stuffed and floured chiles into the egg batter, making sure that they are entirely covered in batter.
Gently place them in the hot oil, trying to keep the side that was open or sealed with the toothpick facing up. Spoon some of the hot oil on top, so that it will seal the chile.
Make as many as will fit in the casserole without overcrowding them. Fry for about 2 minutes per side, until golden brown. Make sure you flip them gently with a slotted spoon. Once ready, place on a paper covered drying rack or platter.
Mix cabbage with lime juice, olive oil, salt and pepper.
To make the burritos, heat the flour tortillas in a preheated comal set over medium heat. Once by one, place chiles rellenos in flour tortillas, top with salsa, roll into a burrito and dress with cabbage, more salsa, Mexican crema, and crumbled queso Cotija.
Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.