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Rellanos de Chili Verde

May 5, 2010

El Rito Doors
El Rito, New Mexico
Karen Rivera 1999

Rellanos de Chili Verde
2 lbs. boiled meat
1 large can tomatoes
2 c. green chili, roasted, peeled, seeded
1 tsp. salt
4 eggs, separated
½ c. Flour
1 lb. Snowdrift (AKA Crisco)
1 small onion, diced fine
2 stalks celery, diced fine

Grind the meat in a food chopper, add tomato pulp, chili and salt. From into oval shapes, dip in flour that has been seasoned with sale. Then dip in egg batter and fry in shortening. Drain on a paper bag. These can kept warm in a 200 degree oven while you finish frying them.

For the batter:
Beat egg whites until stiff, add yolks, salt and 1 tsp of flour.

For the traditional sauce:
To the meat juices, add the strained juice from the can of tomatoes, onion, celery and salt. Boil l/2 hour. Pour over rellanos just before serving.

Don’t remember Snowdrift shortening? Youtube has  great 50’s animated ad for Snowdrift shortening. This one is a snarky ‘little red riding hood’ number. Herschel Bernardi (AKA the voice of Charlie the Tuna) does his classic voiceovers.

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One Comment leave one →
  1. October 2, 2010 8:14 pm

    Ah, yes, just was in El Rito a few months ago and took a roll or two of pictures at that church. Haven’t developed them yet. Just love it. Great site by the way. Thanks

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