Chile Rellenos
8 to 10 regular green peppers or large Mexican peppers for stuffing
Ground meat
Olives, capers, oregano, garlic, onion, tomillo (thyme)
6 egg whites
Bread crumbs
Cooking oil
Beef or chicken broth (seasoned with garlic, onion, comino, tomatoes and laurel)
Brown the ground meat. Roast peppers a little, then put them in cold water and remove the skin and seeds with top (or char the outside skin over the fire on a gas top stove; peel skin off, wash and pat dry with paper towels). Mix the olives, capers, oregano, garlic, onion and tomillo with the meat. Fill peppers. Beat the egg whites. Dip filled peppers in egg whites, then roll in bread crumbs. Cook in hot oil until brown. Have beef or chicken broth ready to put peppers in to cook. When it comes to a boil, lower heat, cover, and cook until tender. Serve with vegetables of your choice and fresh corn tortillas.
Mother always made her tortillas from her own corn which she had ground into masa—no one bought tortillas for her or her family!
Demetria Flores Sanchez, Edinburg, by her daughter, Dolores Sanchez Frakes, McAllen
