Tapatio: a true inspiration

For nearly a decade now, I have enjoyed a passionate love affair with a bright eyed man in an (alright-already-we-get-the-point) huge sombrero. Obviously I'm talking about the handsome devil on the bottle of Tapatio.

I was introduced to the "red crack" by a neighbor in college, who had me over for roasted poblano peppers stuffed with cotija cheese and drizzled with Tapatio. Since then my cupboard, my desk at work, and (for a while) my car's glove compartment has always been stocked with a nice, big bottle.

I have no doubt eaten quarts of Tapatio over the years. But the last time I roasted a Mexican pepper, I was still buying college ruled binder paper and doing keg stands.
So it seemed this year's Tres de Mayo party was the perfect opportunity to reunite with the poblano. I decided to one-up my former neighbor with something new and delicious: chile rellenos.


To Roast the Poblanos:

Lay them on a cookie sheet and throw them under the broiler. When they turn black and blistery, flip them over. The goal is to blister up as much of the pepper as you can.

Fling them into a paper bag to sweat for about 10-15 minutes (I imagine the peppers wear little baby sweat bands). This will make the skin peel off nice and easy. Which brings us to the next step: Peel the skin off. But leave the stems attached.

To Stuff The Poblanos:

Cut a slit around the pepper so you can remove the seeds. Be careful to keep the pepper in one piece. Then insert slices of pepperjack, Monterey jack, or cotija cheese. I love cotija, but the jacks melt super nice.

To Make the Dipping Batter:

You'll need as many eggs as you have peppers. Separate the whites from the yolks, and save the yolks in a little bowl.

In a nice big bowl, beat the living tweedle out of the egg whites with an electric mixer until stiff peaks form. Beat the yolks with a tablespoon each of flour and salt. Combine the two!

Execution!

Fill a plate or pie pan with flour, and get yer little assembly line moving.

Dredge both sides of the pepper in flour, coat it in the egg mixture, then drop it into a smoking hot pan of oil. You'll want about a cup of oil.

Fry em up til golden brown and drain on paper towels. Sprinkle with salt and serve immediately with a nice, big bottle of Tapatio.



This aint no neat and tidy operation. You will most likely drip fluffy eggs all over the floor, onto your Tres de Mayo party dress, and into your hair. But you will be so proud of yourself when the task is complete! Chile rellenos are more than just a bitch to make; they're an all expense paid trip to Tasty Town.