Chile relleno — a charred and peeled poblano chilli, stuffed with cheese or picadillo (spiced ground meat), dipped in egg white foam batter, fried, and served in a tomato sauce — is the defining preparation of Puebla and one of Mexico's most technically demanding everyday dishes. The technique involves three distinct operations: the charring and peeling of the poblano, the preparation of the egg white batter, and the frying — each requiring precise execution.
**Charring and peeling the poblano:** - Directly over a gas flame or under a broiler — the skin must char completely black all over, blistering and separating from the flesh. The flesh remains raw inside. - Steam immediately after charring: place in a plastic bag or covered bowl for 15 minutes — the steam from the chilli's own moisture loosens the charred skin completely. - Peel under running cold water — the charred skin slips off in sheets. Do not rinse the interior of the pepper — the smoky char flavour on the flesh's surface is the primary flavour of the preparation. - The slit: a single vertical cut from stem to tip — the seeds are removed through this opening. The stem is left on. **The stuffing:** - Cheese: Oaxacan string cheese (quesillo), or Chihuahuan asadero — both melt to a clean, stringy pull. Fresh queso fresco crumbles rather than melts. - Picadillo: ground pork or beef cooked with tomato, onion, almonds, raisins, cinnamon, and cloves — the sweet-savoury Spanish colonial combination. **The batter (capeado):** - Egg whites beaten to stiff peaks. A very small amount of flour folded through for structure. The yolks beaten separately and folded in last. [VERIFY] Arronte's batter technique. - This is an egg foam batter — not a liquid batter. The stuffed chilli is coated in the foam by gently turning through it. **Frying:** - 170–175°C — the foam batter must set immediately and begin to colour gently. The internal temperature of the cheese stuffing must reach 60°C+ during the fry. - The batter puffs dramatically during frying — the trapped air expands. - Rest on paper for 60 seconds after frying — the foam batter is fragile when very hot and needs to set slightly. Decisive moment: The egg white beaten to stiff peaks — the foam batter's entire structure depends on the foam being at maximum stability before coating the chillies. Any deflation between beating and using produces a thin, batter that will not hold the characteristic puffed structure.
Mexico: The Cookbook