{"id":913,"date":"2020-10-03T02:43:00","date_gmt":"2020-10-03T02:43:00","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=913"},"modified":"2023-07-27T12:33:28","modified_gmt":"2023-07-27T12:33:28","slug":"grandma-pinos-new-mexican-sweet-chile-rellenos","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/grandma-pinos-new-mexican-sweet-chile-rellenos\/","title":{"rendered":"Dulces chiles rellenos de la abuela Pino de Nuevo M\u00e9xico"},"content":{"rendered":"\n

These sweet chile rellenos are a loved-for-generations family recipe sent into Familia Kitchen by one of our favorite Mexican food cocineras Anjie Villalobos<\/a>. \u201cOur Grandma Pino would make these New Mexican-style ground beef and hatch chile rellenos all the time growing up. It was a signature dish in the Pino household. Cousins remember going over to grandma\u2019s house and making them with her. <\/p>\n\n\n\n

\u201cNow my mom, Zelma, Grandma Pino\u2019s oldest daughter, continues the tradition and makes them every Thanksgiving. We are thankful we can continue to share this recipe with generations to follow,\u201d says Anjie, who lives in Southern California, near her close family\u2014including her mother, two daughters and three grandchildren\u2014all of whom love her cooking\u2014which spans New Mexican and Mexican traditional dishes.<\/p>\n\n\n

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Anjie’s mom, Zelma, preps the hatch chiles for broiling.<\/figcaption><\/figure>\n<\/div>\n\n
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Broil the chiles on both sides. Then let cool. <\/figcaption><\/figure>\n<\/div>\n\n\n

\u201cMigrating from Spain with Hern\u00e1n Cortes in the 16th century, much of our family settled in Sante Fe, New Mexico,\u201d Anjie says. \u201dLater generations spread out through the southwest but always maintained deep ties with Santa Fe. Our family\u2019s passion for cooking was inspired by our grandmother and is rooted in the belief that cooking is an act of love. Many of our favorite family recipes are inspired by our New Mexican roots and the flavors of the southwest.\u201d<\/p>\n\n\n\n

\u201cWe have yet to find this recipe on any restaurant menu, even in New Mexico. The recipe varies from family member to family member,\u201c Anjie adds. \u201dThe following is Grandma Ernestina C. de Baca Pino\u2019s version, and in our very biased opinion, it is indeed the best!\u201d<\/p>\n\n\n

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Christina forms each relleno meatball about 2 inches wide (about the size of an egg).<\/figcaption><\/figure>\n<\/div>\n\n
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Lightly flour the relleno meatballs, dip in egg batter…<\/figcaption><\/figure>\n<\/div>\n\n
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… and fry the relleno until golden, in batches.<\/figcaption><\/figure>\n<\/div>\n\n\n

To try more of Anjie\u2019s southwestern and Mexican family recipes, check out her green chile chicken pozole<\/strong><\/a>, <\/a>avocado and serrano salsa<\/a>,<\/strong> Mexican frijoles de olla or refried beans<\/a><\/strong>, and handmade corn tortillas<\/strong><\/a>.<\/p>\n\n\n\n

Ready to Make Grandma Pino\u2019s family-famous sweet chile rellenos?<\/h2>\n\n\n
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Grandma Pino\u2019s New Mexican Chile Sweet Rellenos<\/h2>\n\n
\n \t\t \t\t\tRecipe by Anjie Villalobos<\/span>\n \t\t\n
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  • <\/li><\/ul>5.0<\/small> from<\/small> 2<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
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    <\/span>Servings<\/span>

    8-10<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    30<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    40<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
    • Chile Mixture<\/strong><\/li>
    • <\/span>

      8<\/span> hatch green chiles (medium and hot)<\/span><\/p><\/li>

    • <\/span>

      1\/8<\/span> tsp<\/span> garlic powder<\/span><\/p><\/li>

    • <\/span>

      1\/8<\/span> tsp<\/span> black pepper<\/span><\/p><\/li>

    • <\/span>

      1\/8<\/span> tsp<\/span> salt<\/span><\/p><\/li>

    • <\/span>

      1\/8<\/span> tsp<\/span> oregano<\/span><\/p><\/li>

    • Ground Beef Mixture<\/strong><\/li>
    • <\/span>

      3<\/span> lbs<\/span> ground beef (15% fat)<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> cup<\/span> diced onion<\/span><\/p><\/li>

    • <\/span>

      1\/8<\/span> tsp<\/span> garlic powder<\/span><\/p><\/li>

    • <\/span>

      2<\/span> tsp<\/span> salt<\/span><\/p><\/li>

    • <\/span>

      1\/8<\/span> tsp<\/span> black pepper<\/span><\/p><\/li>

    • <\/span>

      1 3\/4<\/span> tsp<\/span> cinnamon<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> tsp<\/span> allspice<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> tsp<\/span> nutmeg<\/span><\/p><\/li>

    • <\/span>

      1\/8<\/span> tsp<\/span> ground cloves<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> cup<\/span> minced golden raisins<\/span><\/p><\/li>

    • <\/span>

      3\/4<\/span> cup<\/span> brown sugar<\/span><\/p><\/li>

    • Batter and Fry<\/strong><\/li>
    • <\/span>

      1<\/span> dozen<\/span> eggs<\/span><\/p><\/li>

    • <\/span>

      1<\/span> cup<\/span> flour<\/span><\/p><\/li>

    • <\/span>

      1 to 3<\/span> cups<\/span> vegetable oil (enough to fill your pan 2″)<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Puncture chiles and place on a sheet pan or cookie sheet.<\/li>
      • Broil in oven until tops of chiles are blackened. Turn over and blacken other side.<\/li>
      • After roasting chiles, wrap hot chiles in a wet paper towel.<\/li>
      • When chiles have cooled down, peel, seed and chop chiles.<\/li>
      • Mix chiles with garlic powder, black pepper, salt and oregano. Set aside.<\/li>
      • On medium heat, saut\u00e9 ground beef and diced onion. <\/li>
      • Add salt, cinnamon, allspice, nutmeg, black pepper, garlic powder and ground cloves and continue cooking for a few minutes. <\/li>
      • Add brown sugar, finely chopped golden raisins, and diced chile mixture.<\/li>
      • Cook until meat is fully browned.<\/li>
      • Place meat mixture into bowl and refrigerate overnight.<\/li>
      • The next morning, remove meat mixture from fridge.<\/li>
      • With mixer, beat 6 egg whites until fluffy, then add yolks and continue beating until fully blended.<\/li>
      • Form meat mixture into meatballs, each one about 2 inches wide (about the size of an egg).<\/li>
      • Lightly flour meatballs and place on a sheet pan or plate.<\/li>
      • Add vegetable oil to fill a large frying pan about 1 inch high and turn burner on medium high.<\/li>
      • With a slotted spoon, scoop one relleno meatball, dip in egg batter and place in pan’s hot oil\u2014in batches. Fry until lightly golden brown on each side. Depending on size of meatballs, this recipe makes approximately 30 rellenos.<\/li>
      • Set aside on a paper towel. Serve warm.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • If you don’t have time to cool the meat mixture overnight, chill in fridge for a minimum of 2 hours.<\/li>
        • Anjie recommend removing the majority of the seeds when peeling the chiles. Depending on your heat preference, adjust amount of seeds you include. <\/li>
        • Using a slotted spoon lets some of the egg mixture scurry through. If you don’t have a slotted spoon, a regular spoon will do\u2014but make sure the egg mixture is light around the relleno meatball. <\/li>
        • Anjie recommend mixing only 6 eggs at a time to allow the batter to be thick enough to coat the rellenos. If you have trouble forming the relleno meat mixture into meatballs, add 2 eggs to the mixture to help bind.<\/li>
        • Have extra chiles? Save in a freezer bag! You can use them in so many other dishes.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t