chile_rellanos
This is an old revision of the document!
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
chile_rellanos.1769622391.txt.gz · Last modified: 2026/08/13 19:44 (external edit)