Shrimp Chile Rellenos with Tinga Sauce

The first time I had Chile rellenos was on my first trip to Mexico decades ago. It was in Tulum. Baked seafood was stuffed in roasted peppers, crisp on the outside soft creamy inside, along with red rice and beans, it was the best stuffed pepper dish id eaten. The problem with traditional Chile rellenos is the battered and deep fried cheese which is not exactly my kinda of stuffed vegetable. I adapted the dish that I had in Tulum and made it with pinto beans for me n hubby and shrimps for my kids. The stuffing is adaptable and can either be beans or seafood.  Both work really well and will cater to any dietary restrictions. Its the sauce that makes the dish come alive.

This recipe achieves its major flavors with roasted peppers and the delectable Tonga sauce. I can reassure  you you’ll love this combination. If you can’t find Pasilla or poblano peppers use any green large Chile pepper that you can find. But not green bell peppers.

Instructions

1. 1. Place the poblano directly under the broiler and char all over. Put the charred peppers in a bowl and cover so the steam will easily peel the skins off. Peel the skin and slit the peppers. Gently remove the seeds with your fingers. And set aside

1. 1. To make the filling:  start by cooking 1/2 onion and 2 garlic cloves in a dollop of oil over medium heat.  Once the onion is starting to brown, approximately 5-8 minutes
   2. Add the shrimps, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly cracked black pepper.  Cook for a few minutes until heated and cooked.
   3. Add the cheese ( if using) and mix well  Take a final taste for seasoning.

1. 1. For the Tinga sauce cook 1/2 onion and 4 whole, peeled garlic cloves in a little over medium heat.  Cook until the onion is just starting to brown, approx. 5-8 minutes.  Add the onion and garlic to a blender along with the fire roasted tomatoes and tomatillos if using, and the chipotles in adobo.  Combine well. I like it pureed to a thick sauce.

1. 1. Heat the remaining oil over medium heat.  Add the sauce from the blender along with 1 teaspoon Mexican oregano, cumin powder, paprika, 1/2 teaspoon salt, and some freshly cracked black pepper. Add a little water or veggie stock if needed to thin the sauce. Let simmer for a few minutes . taste the sauce and adjust.

1. 1. To assemble

1. 1. In a baking dish or skillet pour half of the tinga sauce to coat the bottom. Place the peppers overtop of the sauce, slit side up, then spoon the filling into each one. Pour the rest of the flavorful sauce over top,  you could add shredded cheese to the top of you like it cheesy.

1. 1. Cover with foil and bake 15-20 minutes in a 400F oven until the filling is warm and cheese is melty, uncover and bake 5 more minutes to brown if you like it.

1. Garnish with cilantro leaves, toasted pumpkin seeds and I like to serve it with steamed rice.