Chili Rellenos
To prepare fresh green chillies, roast about 12 big ones (at least 6 inches long) under the broiler
or on the griddle, turning them until the skin puffs up all around. Put them immediately in a paper
bag, close it up and let them sweat for 20 minutes. Then pull them out one at a time and pull off
the skins and remove the seeds and veins.
Sautee small chopped onion and a couple of cloves of garlic in a pan with a little oil until onion
is translucent. Crumble in a package of firm tofu and half a teaspoon each of oregano, thyme and
ground cumin. Sautee for 5-10 minutes on medium heat.
Fill each pepper with tofu, then prepare a batter of 1 ½ cups flour, 1 cup water, 2 tsp salt 1/4
tsp pepper.
Dunk each tofu filled pepper in the batter and deep fry in hot oil until golden brown. Drain on
paper towels. Serve with fresh salsa.