Yesterday we moved on from appetizers to main dishes. Chiles rellenos, enchiladas and mexican rice
Here is the group of students (me on the left, taking notes)
First he started with the mexican rice. Fry the rice and then add liquid (lots of it!). When it was nearly done he added cooked green beans, red peppers, fried bananas and some raisins.
Next were the chiles rellenos. He showed 2 ways to do the poblano peppers The easy way - hold in the flame of the gas stove and fry in oil. let cool and peel. He made a picadillo stuffing (ground beef, onions, tomatoes and jalepenos) and 1 pepper was stuffed with manchego cheese, before being dragged through flour
He whisked 3 eggwhites (1 for each pepper), folded inthe yolks one at a time and the then covered the floured stuffed peppers with the mixture. In the frying pan they went (can you see a theme here -- lots of frying! So not my thing!!)
The cooked chiles were covered with tomato sauce and grated cheese, served with the rice
For the enchiladas we used maize tortillas, dragged in oil , stuffed with shredded chicken and covered with 2 of the sauces we made yesterday: ranchero (the red) and the tomatillo (green), topped with fresh cream and shredded cheese.
It was a fun afternoon but I must say that even with the food being delicious, it's not the kind of food I would make at home - way too much use of maize (corn) oil and frying things.
I ate lightly but I was up 0.3 this morning. No surprise really - between the flour, the tortillas and oil :(
Today is the last class and I will be back with the program tomorrow!