I made this for dinner last night. A few tweaks and it was devoured…what should have served six, served one plus a very eager 'nother. Chocolate chip cookies were consumed, too.
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Pro-tip: Plate two portions, and then wrap the rest and put them in the freezer RIGHT AWAY.
Interested in what changes you made, in case I want to steal them.
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Adding Mirepoix (including Carrots) definitely adds more flavor/s to Marinades.
In my Career it was almost always a part of Marinades for classic French braised Dishes eg: Venison Grand Veneur, Coq au vin, Bœuf Bourguignon, Blanquette de Veau Etc… At least the Restaurant versions.
I also do the same for Sauerbraten.
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Interesting. I’ve only ever added mirepoix to the pot, not to any marinades. I occasionally add onions & garlic along with herbs & spices to marinades, but never carrots.
I don’t care for sauerbraten. I am a terrible German 
Yum
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Almost pastitsio! (without the bechamel)
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Black eyed pea masala with rice and yogurt. This was great and I have a couple servings leftover for lunch tomorrow and Thursday!
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Tonight’s dinner was a pork stirfry with rice on the side. This time I used zucchini, carrots and romanesco as the veggies.
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Typically you strain off the Wine, saute the the Mirepoix after browning the Meat, then the Wine and Meat go back in and the whole lot braises together. So it ends up in the Pot as well.
Shame about you and Sauerbraten😏
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Strain it or cook it off, the lazy alternative.
Burger night on the gas grill.
American wagyu beef patties. Special sauce. American cheese. Garlicky dill pickles, onions, lettuce. Convection-oven fries from new-crop Kenebec potatoes.
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LOL my dinner was the polar opposite of your beautiful homemade meal in every way:
-Oversalted tortilla chips (On the Border)
-A beef stick from my FIL’s butcher (think nice Slim Jim)
-Reheated brown rice reheated with fistfuls of spinach and a scoop of TJ’s lentil-vegetable soup. Habanero sauce and cider vinegar to finish. Cheap Syrah/Cinsault/Granache rosé, also TJ’s.
I ate dinner after everyone else went to bed.
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The cook wasn’t paying attention until it was time to clean up. The roomate loved the dish, as he loves old fashion styled chiles rellenos.
For tweaks, I add a pinch of Mexican oregano to my relleno sauces. It brings back memories of Estrada’s in Fresno and La Tolteca in Berkeley. I layered the chiles ( boy, they were unusually hot poblanos!) and the jack instead of rolling, in two layers. Lots of cheesy goodness. I blended the batter to remove lumps.
Thank you for sharing the recipe. I love making rellenos, but you know, sometimes a change is good. I have a recipe that uses saltine crackers and jalapenos. It makes a pretty tasty dish, too.
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Thanks for the details! I have never gotten it together to make “real” chile rellenos, because I and deep frying don’t like each other much. But I think this gets you most of the way there, with a lot less fuss.
Oregano is a good idea, and I has it.
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Skillet Shrimp and Corn With Lime Dressing. Different and delicious, helped by some of the best corn I have had all summer. It’s from the supermarket. 
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Once I learned how to make the ‘difficult version’ of chiles rellenos, it all came together easily after that. I don’t deep fry, just pan fry in my 80+ year old CI skillet. The hardest part is prepping the peppers to stuff.
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Chile rellenos . Are my white whale . Its my favorite order when going out to eat. Im not that good with them. I believe I posted .Help me make chile rellenos . Sometime back .
Yes. They will be incorporated in the near future for pizza Saturday. Where there is a will , there is a way.
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I like a challenge, so I might attempt at some future date. But my homegrown Anaheims are on the small side - tough to stuff.
