Mexican Potluck Night

2DGC had a Super Bowl Sunday colloquium and friendly chili cook-of. DG Dave did a Cincinnati-inspired Three Bean Red chili with cinnamon. DG Oliver sported a Chipotle chili which was smokey and untraditionally Texan due to the beans.

That has turned into a monthly Sunday pot luck, the first of which was Mexican themed. Here were the entries:

DG Dave (w Kelsey) - Pulled Pork Soft Tacos with fresh Pico and Guacamole. Chopped Cilantro and radishes for garnish.
DG Oliver - Beef Flautas and Vegetarian Queso
Homeboy Javi - His Mama's Tamales - Cheese, Beef, and Sweet Raisin
DG(irl) Alyssa brought chips n salsa. Poor Vegetarian thing.

Here is DG Armando's Tacos de Chili Rellenos, a dope vegetarian recipe that delivers that awesome Mexican flavor. Christina brought the pain with another awesome guacamole that goes great as a taco topper.

Ingredients:

Poblano Peppers
Monterey Jack Cheese
Eggs (1 egg to every 3 peppers used)
Vegetable Oil
Corn Tortillas
+ Any toppings you like on your tacos (onion, cilantro and salsa are great)


Directions:

Roast peppers on stove top until pepper skin turns black.
Let peppers cool off for about 15 minutes.
Then seal peppers in a zip-lock bag for about half an hour.
Peel off all the black pepper skin, which should be easy at this point.
The reason to remove the skin is so the batter will easily stick to the pepper.
The roasting also increases flavor in the pepper.
Next, cut the stem area off the top of the pepper and remove the pepper's seeds.
Now, you can stuff the peppers with sliced pieces of the monterey jack cheese, using as much as desired.
If your peppers begin falling apart, you can use toothpicks to hold them apart.
It is now time to make the batter.
First start by separating yolks from the egg whites.
Next beat the egg whites for a while until they create a thick foam resembling mashed potatoes.
Then beat your yolks separately.
Now, fold the yolks into the egg whites, but don't overdo it since it will cause the foam to decrease in size
It is now time to begin cooking.
Heat vegetable oil in a pan on medium heat.
Then, dip the peppers in the batter until covered and immediately begin frying.
Let the peppers fry until the batter turns golden brown.
Allow the peppers to cool before eating.
Also, before eating remember to remove any toothpicks if any were used.
Now you can cook your tortillas in the microwave or on the stove top (whichever you prefer).
Place your peppers in the tortilla and then apply your toppings.
At this point, consider yourself DTF!
Yes Bitch!!

Recipe by Armando Cobian