Brisket Stuffed Chile Rellenos
A roasted poblano pepper stuffed with brisket and melted cheese.
Ingredients
Sauce
- 2 tbs olive oil
- ½ yellow onion diced
- 2 serrano peppers stemmed, with seeds
- 4 cloves garlic peeled and chopped
- 1 teaspoon cumin ground
- ¼ teaspoon cayenne pepper
- 1 cup chicken stock low sodium
- 28 oz can diced tomatoes
- ½ bunch cilantro leaves chopped
- 2 teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
Brisket
- 2 pounds brisket flat, fat trimmed
- 12 oz Negra Modelo Beer
- 1 ¼ cups sauce from above
Pico de Gallo
- 4 roma tomatoes diced
- ½ cup white onion diced
- 1 serrano pepper stemmed, with seeds
- ½ bunch cilantro chopped
- 1 lime juiced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
Frizzled Leeks
- 3 leeks julienned into 1" strips, white and light green parts only
- 1 inch vegetable oil for frying leeks
- ½ teaspoon fine sea salt
Chile Rellenos
- 8 poblano peppers
- 8 wooden skewers
- 10 oz Oaxaca cheese cut into ½" strips
- 4 eggs separated
- 1 tbs flour
- ½ teaspoon kosher salt
Instructions
Sauce
- Preheat the oven to 250°F. Heat the olive oil in a saucepan over medium heat. When the oil is shimmering, add the onion and serrano pepper and cook until softened. Add the garlic and cook for one minute more. Carefully transfer the contents to a blender.
- Add the cumin, cayenne pepper, chicken stock, tomatoes and cilantro. Puree until smooth. Add the salt and pepper and blend 15 more seconds.
Brisket
- Trim most of the fat from the brisket. Place ¾ cup of the tomato mixture in the bottom of a Dutch oven. Place the brisket on top and pour the beer over the brisket. Add another ½ cup of the tomato mixture on top of the brisket. Cover and bake for 5 hours.
Frizzled Leeks
- Heat oil in a high-sided pan to 350°F. Carefully drop the leeks into the hot oil a few at a time and cook until golden brown, about 1 minute. Be extremely careful when dropping the leeks into the oil. The water content will cause the oil to abruptly boil and could easily boil over and ignite on the burner. Using only an inch of oil in a high sided pan will help prevent this.
Pico de Gallo
- Mix the tomatoes, onions, serrano pepper, cilantro, lime juice, olive oil, salt and pepper in a small bowl and stir to combine. Adjust salt and pepper to taste.
Stuff the Chile Rellenos
- Char the peppers on a barbecue grill or under the broiler with high heat until the skin is charred. Rotate the pepper and char the other side. Cook a few extra peppers in case one tears. Place the peppers in a bowl and cover tightly with foil and let them steam for 10 minutes. Carefully rub the charred skin off the pepper using a dry paper towel. Make a slit down one side and carefully remove the seeds. Do not pull on the ribs inside as that will cause the pepper to tear.
- Cut the brisket across the grain in ¾" slices. Lay each slice done and cut each slice in half lengthwise. Place the cut brisket in a medium bowl and add some of the cooking liquid and stir.
- Preheat 1 ½" of oil in a large saucepan over medium heat to 350°F. Preheat the oven to 200°F. Carefully spoon a heaping tablespoon of the brisket into each pepper. Add two strips of cheese and close the slit with a 6" length of a wooden skewer (they are easier to find and remove than toothpicks after cooking).
- For the batter, whip the egg whites with a mixer on high speed until stiff peaks form. Beat two of the egg yolks together with the flour and salt. Then add about ½ cup of the beaten egg whites to the egg yolk mixture and stir to combine. Add the egg yolk mixture back to the egg whites and mix together. The batter will be very light and fluffy.
- When the oil is hot, carefully dip a stuffed pepper into the batter. Use a spoon to coat the top, then lift the pepper by the stem and drop it into the hot oil. Repeat with a second pepper. Cook for 3 - 4 minutes then turn the peppers over and cook for another 3 - 4 minutes. Remove and drain on paper towels and place in the oven to keep warm. Work in batches to cook all of the peppers.
- To plate, add ¼ cup of the sauce to the bottom of a plate. Place a cooked pepper on top of the sauce. Drizzle with Mexican Crema and garnish with pico de gallo and frizzled leeks and serve.
Nutrition
Calories: 616kcalCarbohydrates: 27gProtein: 39gFat: 39gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 171mgSodium: 1946mgPotassium: 1036mgFiber: 5gSugar: 9gVitamin A: 1621IUVitamin C: 119mgCalcium: 119mgIron: 5mg
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