In one location only of the few El Farolito burrito restaurants in SF, they have Chile Relleno plates or burritos, if they are out, I don’t buy a burrito there. I get a super, refried beans, no rice, green salsa.
They’ve gotten lazy and don’t remove the stem (!!) but for me, it’s at least 2 meals.
I haven’t attempted to make my own!
(24th Street/Alabama location)
(This is a “best bang for the buck” kinda place.)
I think making a dozen plates of chiles rellenos is probably not much harder than making two, at least in a commercial kitchen. The economy of scale is a restaurant’s best friend.
Kent is among the best cooks I know of. Most things he shows you really work. Just don’t expect a lot of focus on presentation. He’s usually on the money.
Absolutely right, but whether making one or twenty, the time taken is great. And removing the char from twenty peppers, slitting them, removing the seeds, and stuffing them takes twenty times as long as one. I like Zaragosa’s offering that something akin to a tamalada made sense.
Many peppers you can get away with not peeling. Hatch are not those. It’s like God wrapped 'em in natures cellophane. GOT to peel those. It is laborious. I hope to spend my retirement laboring thusly.
They are a labor of love. I’ll make them once a month or so. It is always a surprise when we get a ripping hot poblano once in a great while. My go to recipe was from an ancient Sunset magazine.
Isn’t that funny how every poblano you get is the usual mild, then, for whatever reason, BOOM! I like surprises.
