chile_rellanos
Table of Contents
Chile Rellenos Batter (Capeado)
Ingredients
- 4 large eggs, separated
- ¼ tsp salt
- 1 Tbsp all-purpose flour (optional but traditional)
- 4 tsp cornstarch
Method (This Order Matters)
- Whip whites to stiff but glossy peaks
- Beat yolks with salt, flour, and cornstarch until smooth
- Fold yolks into whites gently — stop while streaks still remain
- Batter should mound briefly, then relax
- If it flows like pancake batter → too loose
- If it breaks → over-mixed
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