NEW MEXICO BURGER
Instructions
Prepare red chili sauce: Melt butter in a saucepan, add chopped onion and sauté until caramelized, add garlic, cumin, red chili powder, sauté for about 30 seconds add flour. Add stock and red chili. Cook until sauce thickens. Set aside. 1. Prepare chile relleno: 2. Roast the pepper: Line a baking sheet with aluminum foil and place poblano pepper on top. Set your oven rack directly underneath the broiler and turn the broiler on. a. Broil poblano for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered. b. Remove them from the oven and loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam. Let them sit for 5 minutes. c. Peel the pepper : Peel and rub off as much of the loose skin on the pepper as possible. It doesn't have to be perfect, just as much as you can. 3. Cut a small slit down the middle of the pepper with a knife. (If you don't want the pepper too spicy, you can remove some of the seeds.) 4. Stuff the pepper : Carefully stuff the pepper with the cheese. 5. Gently close the opening of the peppers and secure it shut with 1-3 toothpicks. Use as many as you need to ensure that the cheese won't ooze out during the frying process. Set aside. 6. Prepare for frying : Heat the frying oil in a large saucepan or deep skillet over medium-high heat. Line a baking sheet with paper towels and set aside. While oil is heating up, prepare the batter. 7. Make the batter : Separate egg whites from the yolks into two separate bowls – the whites into a large mixing bowl and the yolks into a small bowl. Using an electric mixer, beat the egg whites until stiff peaks form. 8. While continuing to beat the egg whites on low, add in the egg yolks one at a time until all of them are fully mixed in. The batter should be light, fluffy and smooth. a. Coat the peppers with batter: Place the flour and salt into a separate shallow bowl or plate. Mix together to combine. Gently roll the stuffed peppers in the flour mixture, then give them a gentle tap to remove any excess. Then dip them in the egg batter and gently place them in the hot frying oil. 9. Fry the chile rellenos : Fry the peppers for 3-5 minutes per side, until the batter is golden brown and crispy. Try not to overcrowd the peppers in the pan. 10. 11.Transfer the peppers to the lined baking sheet to drain off any excess oil. Prepare chorizo: In a skillet, cook chorizo until done. Set aside. 12. Combine spices together for patty : ½ teaspoon of each, salt, pepper, cumin, garlic powder, onion powder, red chili powder. Mix ground beef and seasonings. Form into a patty. 13. Sear patty until desired doneness. Add red chili sauce to one side of the patty, flip and add additional red chili so that both sides are covered. Flip patty again and add the white cheddar cheese until melted. 14. Fry egg: ½ tbsp unsalted butter, fry until desired doneness. 15. Toast pretzel bun in pan with butter until brown and begin assembling. Place lettuce, tomato, red onion, cooked patty, chorizo, chili relleno and fried egg on top. Top with cilantro for garnish. 16.
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