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Chiles Rellenos Oaxaqueños (Oaxacan Chiles Rellenos)


Courtesy of Diana Kennedy, excerpted from her book, Oaxaca al Gusto, published by University of Texas Press

Fresh chiles de agua are the most commonly used for this recipe, with the dried chiles pasillas in second place. The former look innocent enough but can be very picante; therefore, some cooks recommend, after charring and peeling the chiles, letting them soak in lightly salted water, with a little vinegar added, for about ½ hour. If you prefer to stuff the pasillas, choose the largest ones. In preparing any chile for filling, make sure the top holding the stem is intact.


Chiles Rellenos Oaxaqueños (Oaxacan Chiles Rellenos)


For 6 Serving(s)


  • 12 chiles de agua or large dried pasillas from Oaxaca
  • 3 cups picadillo
  • Vegetable oil for frying
  • 4 large eggs, whites and yolks separated
  • Salt to taste
  • Flour for coating
  • 3 cups tomato broth

Chiles Rellenos Oaxaqueños (Oaxacan Chiles Rellenos) Directions

  1. To prepare the chiles de agua: char, peel and make a slit down one side of the chile, leaving top intact, and carefully remove seeds and veins. If using pasillas, heat for a few seconds on a comal over medium heat to soften. Make a slit down one side, leaving the top intact. Remove seeds and veins.
  2. Cover with warm water and leave to soak until soft, about 15 minutes. Do not leave them too long in the water; strain.
  3. Fill the chiles with enough of the picadillo to make them fat, but making sure that the cut edges meet and cover the stuffing.
  4. Heat the oil in a skillet; it should be about 1¼ inches deep.
  5. Beat the egg whites until they hold their shape; they should not slip around the bowl, but neither should they become too firm and dry. Add salt to taste and the yolks, one by one, beating well after each addition.
  6. Pat the flour around one of the chiles, coat with the beaten egg, and carefully lower it into the hot oil. Turn the chile after a minute or so and continue frying until the coating acquires an even gold color. Drain and continue with the rest.
  7. Serve the chiles bathed in the warm tomato broth.

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