Recipe - Chicken Chiles Rellenos (Zarela Martinez)

6 lg Poblano or New Mexico
chiles, peeled
One half cup Unsalted butter; (one stick)
1 md Onion; chopped
2 Garlic cloves; minced
One half cup Pimentostuffed olives;
cut or sliced up
One half cup Pitted prunes; coarsely
minced
One half cup Dried apricots; coarsely
minced
1 One half teaspoon Ground cumin
One half teaspoon Cinnamon
One fourth teaspoon Ground cloves
2 cup Shredded cooked chicken
Salt to taste

SALSA DE TOMATE ASADO
1 One half cup Heavy cream
8 lg Garlic cloves; unpeeled
1 md Onion; unpeeled, halved
crosswise
3 lg Ripe; red tomatoes, about
2Three fourths lbs. total (3 to 4)
Salt

Melt butter in a large skillet over medium heat until very hot and
fragrant. Add the onion and garlic and cook, stirring, for three minutes.
Add the olives and fried fruit and cook, stirring another three minutes.
Add the spices and chicken and cook, stirring to combine, for tow minutes
more. Season with salt. Cut a small slit in the stem end of each chile.
Remove seeds if desired, but do not tear chile. Carefully stuff chiles with
the mixture through the slit in each. Bake on a greased baking sheet or
shallow pan at 500 degrees for seven minutes. Spoon the tomato sauce onto
individual plates or a large serving platter and arrange the chiles on top.

SALSA DE TOMATE ASADO for Zarela Martinez's Chiles Rellenos Cook down the
cream in a small, heavy saucepan over med. heat until reduced by about a
third. Set aside. Heat a heavy castiron griddle or skillet over high heat
until a drop of water sizzles on contact. Roast the unpeeled garlic cloves
and onion, turning several times, until the garlic is dark on all sides and
somewhat softened and the onion is partly blackened and fragrant. Set
aside. Roast the tomatoes in the same way, turning several times, until
blistered on all sides. Let cool until cook enough to handle. Peel the
garlic and place in blender. Peel onion, and add to garlic. Peel tomatoes
directly over the blender to catch juice. and add to garlic and onion.
Puree on medium speed until smooth. Add the cream and process until
blended. Season with salt. Makes about 4 cups. Can be refrigerated for 2 or
3 days. Do not freeze. Judy Howle howle@ebicom.net
Posted to EATL Digest by Walt Gray waltgray@MNSINC.COM on Sep 18, 1997