Just after Christmas, we headed to one of our favorite places on earth, Mexico. Or as my friend Mel calls it “my Mexico”. It was 7 days of post-holiday bliss. Our days went like this:
huevos for breakfast with guac
quesadillas for lunch with guac
walk on beach
dinner made by our favorite new friend, Beto. delivered to our beach house. always with guac.
games. yes. amazingly, our non-game playing family unplugged and played games, talked, read and watched bowl games.
Grandpa, getting ready for a beach run
The boys, waiting for some waves
the obligatory family vacay photo 🙂
view from the living room
best cook and new found friend, Beto
We stayed just outside of Puerto Morelos in the Secret Beach Villas whichoffered as many or as few meals cooked to order, and either served outdoors on a patio area (complete with a pet alligator in the pond a few feet away) or delivered and set up in your kitchen. One of our favorite meals was the Conchinita Pibil served with Chiles Rellenos. The pork dish was wrapped in banana leaves and roasted in a sour orange juice, the Chile Rellenoswere stuffed with cheese, battered and fried. A true cheese lovers dream!
the Chiles Rellenos that inspired today’s recipe.
I thought it would be fun to recreate the flavors in the Chiles Relleno in a soup. Perfect for a January dinner. The best and most fresh ingredients in my neighborhood are always found at Harmons Grocery.
Get out the guac.
You’re going to love this.
Chiles Rellenos Chowder with Fried Tortillas Con Huevos
- 2 tablespoons oil
- 2 tablespoons butter
- 2 Hatch or Anaheim Chilies seeded and chopped (about 1 cup)
- 1 medium white onion chopped (about 2 cups)
- 1 large clove garlic minced (about 2 tablespoons)
- 1 lb frozen corn about 2-3 cups
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon dried Mexican oregano optional, but highly recommended
- 1-2 cups grated Monterey Jack cheese regular or Pepper Jack
- 4 tablespoons butter
- l/3 cup flour
- 3 cups milk lowfat or whole
- 4 cups white potato chopped, skins left on
- 32 oz chicken broth
- Tortillas Con Huevos
- 10-12 small thin corn tortillas
- 2 eggs beaten
- 3 tablespoons milk
- 1 cup vegetable oil
- grated Monterey Jack cheese regular or Pepper Jack
Place oil and 2 tablespoons butter in a large pan over medium-high heat. Add chopped green chilies and onion. Saute for about 5 minutes, or until softened. Add clove of garlic, cook for one additional minute or until fragrant. Add corn, salt, pepper and oregano. Turn off heat, set aside.
Place potatoes in a large pot. Pour chicken broth over the potatoes in the pan. Cover with a lid and set heat to high. After the broth comes to a boil, reduce heat to medium high and cook for five minutes. Turn heat off. Add the vegetable mixture to the cooked potatoes.
Using the pan that previously held the cooked vegetables, melt 3 tablespoons butter. Add 1/3 cup of flour, whisking with wire whisk. Cook for about 1 minute over medium heat. Slowly add milk about 1/2 cup at a time, whisking while adding milk. Cook for about 5 minutes or until thickened.
Add the milk mixture to the vegetable/chicken broth mixture. Continue to cook over medium heat until heated through. Add grated cheese. Keep warm until ready to serve.
Prepare the tortillas:
Beat 2 eggs and milk in a pie plate. Set aside.
Heat oil in a fry pan over medium high heat.
Dip corn tortillas, one at a time in egg mixture. Let the excess egg drip off the tortilla back into the pie plate and fry tortilla on both sides. You may need to flip the tortilla more than once to get the middle of the tortilla to crisp up a little. It is not necessary to completely cook the tortilla until crispy. The idea is tofry the tortilla until the edges are a bit golden, and the middle sets up a bit. Remove and drain on paper towel. Top with grated cheese. Cut into wedges if desired and serve with chowder.
-Mexican Oregano is found in the spice aisle in the grocery or packets are often sold near the Mexican foods (hanging on the wall). They are usually less expensive in the Mexican foods section.