Mexican

Chiles Rellenos are a Huggins Family Favorite! This recipe combines classic techniques with a modern twist, birria. Meat filled rellenos are commonly stuffed with a pork or beef picadillo; or even shrimp, chicken, or chorizo. The key to this recipe getting the batter consistency right (see note #3 below). Learning that little secret made all the difference in the world!

Ingredients

Chiles

• 6 large poblano chiles
• 12 oz Monterey Jack, mozzarella, Oaxaca, or queso fresco, cut into sticks
• 12 oz birria (see recipe), prepared and shredded (optional)
• Skewers or toothpicks (optional, for sealing)

Batter

• 6 eggs (1 per chile), yolks and whites separated
• ¼ tsp cream of tartar
• 3 tbsp flour (½ tbsp per chile)
• Pinch of table salt

Sauce

• ½ medium onion, chopped
• 2–3 cloves garlic
• 5 ripe Roma tomatoes
• ½ tsp Mexican oregano
• 1 tbsp tomato bouillon with chicken
• 3 tbsp avocado oil
• 1–2 tbsp tomato paste
• Salt & pepper, to taste

Directions

Prepare the Chiles

Over an open flame, char the chiles until blackened on all sides. Place in a sealed bag and allow to steam for 15 minutes.

Use your fingers or a butter knife to gently scrape off the skin, taking care not to tear the flesh. Avoid rinsing the chiles under water, as this can cause splitting.

Make a vertical slit toward the top of each chile to remove the seeds but leave the veins intact to help the chile hold its shape.

Stuff with cheese or a mixture of cheese and birria. If needed, secure the opening with toothpicks.

Dust each stuffed chile lightly with flour to help the batter adhere.

Make the Batter & Fry

Heat oil to 350°F.

Beat egg whites with cream of tartar until they reach a stage between soft and stiff peaks—thick, with structure, but the peaks should droop slightly when lifted.

In a separate bowl, mix together yolks, flour, and salt. Gently fold this mixture into the beaten whites until just combined.

Hold each chile by the stem and dip into the batter, coating completely.

Fry in the hot oil, spooning oil over the top to set the batter. Turn and cook until golden on both sides, about 2–3 minutes per side. Drain on paper towels.

Make the Sauce

Sauté the onions and garlic in a skillet until softened. Roast the tomatoes under a broiler or in a hot skillet until lightly charred; add to a blender.

Add oregano and bouillon to the blender and process until smooth.

Heat the oil in a deep skillet until shimmering, then pour in the blended tomato mixture and bring to a boil.

Reduce heat to medium-low and simmer for 10–15 minutes, or until the sauce reduces by half and thickens.

Whisk in the tomato paste and return to a gentle simmer for 1–2 minutes to bloom the paste and deepen the flavor.

Adjust seasoning with salt and pepper. If needed, thin with a splash of chicken broth or water. Keep warm.

Plate

Spread a pool of warm sauce onto a plate. Place the chile relleno on top and spoon additional sauce over it.

Optional garnishes: crema, olive oil drizzle, chopped cilantro, crumbled cotija, or a lime wedge. Serve with Mexican rice, refried beans, and warm flour tortillas; or remove the stem and wrap in a burrito with beans, diced onion, tomato, cilantro, a little sauce, and salsa verde.

Notes

Preparation

• Choose large, flat poblano chiles for easier roasting and stuffing. Anaheim, Hatch, pasilla, or canned whole green chiles also work.
• You may substitute two 14.5-oz cans of fire-roasted tomatoes for the fresh Roma tomatoes.
• Batter consistency is critical. The whites should be thick with soft-drooping peaks. Optionally, add ½ tsp baking powder per ½ cup flour for extra lift.

Serving Suggestions

• Serve over a generous layer of tomato sauce for the most traditional presentation.
• Top with crema, cilantro, cotija, or a squeeze of lime.
• Pair with rice, beans, and warm tortillas.
• For a burrito-style relleno, remove the stem and wrap with beans, sauce, onion, tomato, and cilantro.

Variations

• Cheese-only rellenos for a traditional vegetarian version.
• Birria- or picadillo-filled rellenos for a heartier option.
• Shrimp or chicken fillings for a coastal Mexican variation.

Make-Ahead & Storage

• Chiles can be roasted and peeled up to 2 days ahead.
• Sauce keeps well refrigerated for 3–4 days and freezes for up to 2 months.
• Fried rellenos reheat well in a 350ºF oven for 10–12 minutes.

These carnitas take inspiration from traditional Michoacán-style cooking—slow-simmered in rich pork fat, brightened with citrus, and finished until the edges are irresistibly crisp. Whether cooked in a cowboy wok over an open flame or in a Dutch oven on the stovetop, this method delivers deeply savory, tender pork with the classic crispy bits that make great street-taco carnitas unforgettable.

Ingredients

• 8 lbs pork shoulder, cut into 4-inch chunks
• 8 lbs lard (or enough to submerge pork by at least ¾)
• 4 tbsp table salt, divided (2 tbsp sprinkled directly over the pork, 2 tbsp dissolved in ½ cup hot water)
• ½ cup hot water
• 1 can evaporated milk
• 1 bottle Coca-Cola
• Juice of 3 oranges (at least ½ cup), plus the halved oranges
• 2–3 bay leaves
• 15–20 whole garlic cloves, peeled
• ½ onion, cut into wedges
• Yield: Approximately 4.5–5 lbs carnitas (about 20–24 tacos, using 1.5–2 oz meat per street taco or 2.5–3 oz for larger tacos)

Directions

Season the Pork

Sprinkle 2 tbsp salt evenly over the pork and let sit for at least 30 minutes at room temperature. Dissolve the remaining 2 tbsp salt in ½ cup hot water and set aside.

For deeper seasoning, you can salt the pork 12–24 hours ahead: sprinkle the 2 tbsp salt over the pork, cover or leave uncovered for lightly dried edges, and refrigerate. Remove from the refrigerator 30–45 minutes before cooking.

Initial Frying (Browning Stage)

In a large discada (cowboy wok/plow disk) or deep Dutch oven, heat the lard to 350°F over medium heat. Add the pork in a single layer—working in batches if needed to avoid overcrowding—and cook, turning every 15 minutes, until the surfaces are deep golden brown, about 30–45 minutes.

Prepare to Add Liquids (Safety Step)

Reduce heat to low, then turn off the heat completely and let the lard cool until the bubbling subsides, 2–3 minutes, to reduce boil-over risk. Once the fat is calm, carefully add the evaporated milk, Coca-Cola, the salted water, freshly squeezed orange juice, the halved oranges, bay leaves, garlic cloves, and onion wedges.

Slow Simmer (Confit Stage)

Return heat to medium-low and maintain a gentle simmer (around 225°F), with small, lazy bubbles breaking around the edges. Cook until the pork is fork-tender and most of the liquid has evaporated, allowing the milk and Coke sugars to caramelize, about 1.5–2 hours. Stir every 20–30 minutes during the final reduction to prevent scorching.

Finish & Crisp

Once the liquid has fully reduced, remove and discard the bay leaves, citrus halves, and onion wedges. The pork will begin frying again in the rendered fat. Increase the heat slightly and crisp the carnitas to your preferred texture, turning occasionally until browned, crispy on the edges, and easily shreddable. Shred or chop into bite-sized pieces and serve hot.

Notes

Preparation

• Salting the pork 12–24 hours in advance deepens the seasoning and can improve browning; just be sure to bring the pork toward room temperature before cooking.
• Use enough lard to submerge the pork by at least ¾ for even cooking and browning, especially in a deep Dutch oven.
• Always allow the lard to stop actively bubbling before adding liquids to reduce the risk of boil-over or splattering.
• During the confit stage, aim for a gentle simmer with small bubbles around the edges of the pot rather than a vigorous boil.
• As the liquid reduces and the sugars caramelize, stir periodically to prevent scorching on the bottom of the pan.
• Handling this much volume can be a challenge. I always use my rimmed Discada (aka Cowboy Wok or Disco). The specific tools I use are listed on my kitchen tools page.

Serving Suggestions

For tacos, serve warm carnitas in heated corn tortillas with diced onion, chopped cilantro, crumbled queso fresco, and your homemade Salsa Verde or Chile de Árbol Salsa.

• Serve with lime wedges for brightness.
• Brush tortillas lightly with pork fat before warming for taquería-style flavor.
• Add a sprinkle of flaky salt right before serving.
• For extra-crispy edges, reheat portions on a hot plancha or cast-iron skillet until sizzling.

Variations

• Pressure Cooker Shortcut: For a faster version, season the pork as directed and place it in a pressure cooker or Instant Pot with the orange juice, halved oranges, bay leaves, garlic, onion, and about 1 cup water (omit the lard, Coke, and evaporated milk at this stage). Cook on high pressure for 35 minutes, then allow a natural release. Once tender, transfer the drained pork to a large pan with lard, Coke, and evaporated milk, then simmer and fry as directed to caramelize and crisp the edges.

Make-Ahead & Storage

• Cool carnitas to room temperature, then refrigerate in an airtight container with some of the cooking fat spooned over the top for up to 4–5 days.
• For longer storage, freeze cooled carnitas (with a thin layer of fat) in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• To reheat, warm carnitas in a skillet over medium to medium-high heat with a spoonful of reserved fat, spreading the meat into an even layer and allowing the edges to crisp before stirring.
• Reheated carnitas often develop even better texture and flavor after a second round of crisping.