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Bacon Wrapped Pork Rellenos



BACON WRAPPED PORK RELLENOS
Chuy's Restaurant Recipe

Pork Rellenos:
1 pound marinated Pork Al Pastor  
1 1/2 cups Monterey Jack cheese, shredded
12-15 hatch chile peppers
bacon, high quality, smoked, thick cut (2 per chile)

Salsa Brava:
5 medium tomatillo
2 medium yellow onions, quartered
1/4 cup water
dash chile arbol, processed      
1 medium clove garlic
1/2 medium green chile, roasted and diced
1 teaspoon salt
1/2 cup water

Relleno filling: On a grill or flattop pan cook your marinated Al Pastor meat at medium high heat for 8 to 9 minutes, stirring occasionally to make sure meat does not stick and cooks through evenly. Spread cooked meat evenly on a baking sheet or tray, cover and let cool in refrigerator for 1 hour or until cold to the touch.

In a bowl over ice mix your cooled Al Pastor meat with the shredded Jack Cheese. With a sharp knife cut a slit in the green chiles lengthwise on the chile, starting a 1/2 inch from the stem and stopping 1/2 inch from the tip. Clean the inside of the chile, removing unwanted pulp and seeds. Stuff chiles with filling by holding in palm and filling chile through slit in the side until full, so that you can still close the slit after filling.

Using your first slice of bacon, start at stem and tightly wrap and stretch the bacon, overlapping as you go. 1 slice of bacon will cover half of the chile. Using the second slice, tightly wrap and stretch bacon, overlapping to the tip of the chile. Place one toothpick in tip of chile to secure bacon.
Place rellenos on a baking sheet or tray, cover with plastic wrap and store in refrigerator.

Salsa Brava: Place tomatillos and onions on a sheet pan. Add 1/4 cup of water to keep moist. Set oven to 450 degrees - roast tomatillos and onions for 30 minutes, pull tray out and rotate, then continue roasting for additional 25 minutes. In a sauce pan combine all remaining ingredients: chile arbol, garlic clove, roasted and diced green chiles, salt and 1/2 cup of water. Bring to boil and simmer for 5 minutes. Add roasted tomatillos and onions into the mixture and simmer for 4 minutes. Transfer to a food processor or use blender to puree until smooth consistency.

Relleno cooking directions: Remove the toothpicks from the rellenos. In a heavy bottom pan with tall sides heat 1 1/2 inches of fry oil to 350 degrees. When the oil is hot add the rellenos and fry for 3 to 5 minutes or until bacon is golden brown and crisp on all sides. Remove rellenos from pan. Allow grease to drain.

Serving directions:  Ladle 1/4 cup or more of Salsa Brava on each plate. Place 2 Rellenos on top of sauce. Serve with a drizzle of salsa crema (or sour cream), pico de gallo, green chile rice and refried beans.

1 comment:

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