Pedro Infante, Gavilan Pollero  

Today is Ash Wednesday. My mother always made a huge feast centered around chile rellenos, nopales con chile verde, lentils, dried shrimp pancakes, a chopped salad in a mayonnaise sauce, beans, battered pigs feet, a slightly spiced omelet made from the remaining egg mix, and an amazing bread pudding. The tragedy of living so far away from my dear mother is not being able to spend the whole day in her kitchen helping her prepare the meal. The perfect end to the perfect day with her used to be sitting around her table with my entire family. Now, I am the mother and I spent the day teaching my daughter how to crack eggs and separate the white from the yolk and transform them into a cloud of soft white peaks. As always, my little assistant was there to help every step of the way as we prepared dinner for friends. I used to always wonder what my mother thought of my cooking but, now, I can’t help but wonder how my daughter will change my recipes and make them her own. I know she will, and I’m sure they will be fantastic.

Chile Rellenos

1. 4 Ancho or pasilla peppers
2. 6 eggs separated
3. 1/4 cup flour
4. 5 red potatoes
5. 1/4 cup feta cheese
6. 5 sprigs fresh oregano or 1/2 teaspoon dried
7. corn oil for frying

• On an iron griddle or over an open flame, roast the peppers
• When entirely black, remove from heat and place in a plastic produce bag (my mother trick to make peeling easier) and let cool
• Once cook, peel, carefully make a slit, and remove seeds
• Let peppers rest while you prepare the stuffing
• Cut potatoes in quarters
• Place potatoes in a medium saucepan, cover with water, and cook until tender
• Drain water, crumble feta onto drained potatoes and add the oregano
• Pass mixture through a ricer, making sure to maintain some texture to the mix
• Fill peppers
• Dust with flour
• Beat egg whites to soft white peaks, slowly add yolks and a dash of salt
• In a large skillet, add 1/2 cup of corn oil and heat
• Test oil with a drop of egg mixture, it should sizzle immediately
• When oil is ready, dip peppers into egg mix and carefully place in skillet. One or two, depending on size
• With a spoon drizzle oil onto top of peppers. I never turn peppers but rather cook the egg batter by drizzling the hot oil over the tops.
• When brown, carefully remove peppers and place on a plate layered with paper towels
• Continue cooking the rest.
• Pour the remaining egg mix, flip when set, and fry until golden brown
• Gently blot both peppers and omelet before serving
• Serve immediately

Enjoy!                                                                                                                               

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