Today I experienced a new way to eat Chile Rellanos. I am sure I was driving mi Suegra nutty with all the pictures that I was taking, but I wanted to be able to capture the experience and share it, and then when I want to try to make it on my own I will have a guide.
This is how they looked after the long process which mi Suegra managed to do in about an hour.
First you must broil the Chilies in the oven, this is so that the skin will be easier to peel off. As seen in this picture when the skin starts bubbling up and the edges turn dark it is time to take them out of the oven.
After pulling them out of the oven she put them into a plastic bag and covered the bag with a cool washcloth. She left them like this for five minutes. You will hold the pepper with one hand and run the washcloth from the top to the bottom of the pepper and the skin comes right off.
Don't forget to cut forget to cut the side of the pepper and pull out the seeds.
She then opened them along the sides and put Queso Fresco, which is a type of crumble cheese, into the peppers. To hold them together she used a tooth pick.
She sprinkled flour over both sides of the chili, then she used four eggs, one can of evaporated milk, and a little cooking oil. First she mixed the oil and evaporated milk until it was a white fluffy mix.
Then she added the eggs and mixed it all together forming a white fluffy mix. She then dipped the chilies into the mix.
For this step you need a hot skillet with cooking oil. After both sides of the chili become brown you remove it from the skillet.
This is the chili relleno most commonly seen in a Mexican restaurant.
Next is the Caldo
Suegra started with just a little olive oil in a large pan and once it was hot she added just a little onion. Once those were good and hot she added four chopped tomatoes.
Next she stirred and smashed the tomatoes. This was about twenty minutes. Then she added 1 1/2 cup of water. Add some Cilantro and two chicken bullion cubes. Let this mixture come to a boil and after about five to ten minutes you can add the peppers.
This is the mixture for the Chili Rellenos. Mi Suegra placed this in the Caldo, but it is also served to children because it isn't spicy.
She sprinkled flour over both sides of the chili, then she used four eggs, one can of evaporated milk, and a little cooking oil. First she mixed the oil and evaporated milk until it was a white fluffy mix. 
This is the chili relleno most commonly seen in a Mexican restaurant. 
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