If you love brisket tacos, odds are good you’ll like another Tex-Mex innovation, Brisket Chiles Rellenos.
As for getting that brisket, you might make your own at home. Just picking up brisket from the local barbecue joints is a good idea, too. We have our local favorites, of course, but now we also crave barbecue from places discovered driving around the state for our upcoming book, “Barbecue Lovers’ Guide to Texas.” Globe Pequot will be publishing the book this summer.
This idea occurred to us as we were using up leftovers from a brisket John Griffin mail-ordered recently from Rustic Iron BBQ in Odessa to share with friends at dinner.
Make these chiles rellenos as you would in the usual Texas style: peel roasted, meaty poblano chiles, stuff with chopped brisket and some cheese, too, if you like. Dip in egg batter, fry and serve with salsa.
One hint: Warm up the brisket, then chop, and stuff into room-temperature chiles before cooking. You want the cheese and brisket filling to be plenty hot. Another hint: If you don’t have time to make your own salsa, try Julio’s. It’s made in San Angelo and is our current favorite ready-made. (No, they’re not paying us to say that!)
Another hint: John also ordered sausage from Rustic Iron, and chopped sausage would have made another good filling for the chiles. No sausage was left over from our dinner, however. Too bad.
Brisket Chiles Rellenos
2 large chiles poblanos, roasted and peeled, with seeds scraped out (cut a slit the length of on broad side of the chile and carefully pull seeds out or scrape out with a spoon)
8-10 ounces chopped smoked brisket, warmed
2-4 ounces cheese — longhorn, colby cheddar, Monterey Jack, etc. — grated or sliced into narrow pieces
1 tablespoon minced onion
3 eggs, separated
1/2 cup flour
1/4 teaspoon salt
Cooking oil for frying (about an inch to 1 1/2 inches deep in a roomy sauté pan or skillet)
Salsa, for serving
After preparing the chiles, set aside at room temperature while you prepare the brisket. After chopping the brisket, mix with the grated cheese and onion. Then, stuff each pepper with half of the mixture. Press the chile around the filling, making sure you can still close the sliced sides together over the filling. Set aside on a plate.
Put the oil in a sauté pan or skillet and turn the heat on to medium. Keep an eye on the oil, you don’t want it to overheat. As the oil is heating, put the egg whites into a mixer, or use an egg beater, and whip the whites up to a fairly stiff peak, but not too dry. Beat the egg yolks in another bowl with a whisk until they lighten in color, at least a minute or so. Fold the egg yolks into the beaten whites and gently combine.
Put the flour into a shallow bowl and add salt, mixing together. When the oil appears hot but not smoking, put a little bit of the egg into it. The egg should sizzle around the edges and fry quickly but not get brown too fast. Put the shallow bowl with the flour and the bowl with egg mixture near the stove.
Carefully put the sliced side of each stuffed pepper down in the flour, then carefully roll around, holding the sliced side closed with your fingers. Then, dip into the whipped egg mixture. Get plenty of the fluffy mixture on the chile, then place it sliced side down into the oil to fry. Repeat with the second chile. You can spoon some of the leftover egg mixture onto the top of the chiles, if you wish. Turn the chiles when you can lift one end and see that the bottom side has turned golden brown. When they are done, lift the chiles out of the pan, place briefly on some paper towel and then transfer to plates. Spoon over a little salsa and serve more on the side.
Makes 2 servings.
From Bonnie Walker