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Roasted Chile Relleno with Cotija
Our Chile Relleno leans on white onion and patience: deeply savory and worth the wait, then finished with Cotija.
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Free recipe
Roasted Chile Relleno in Adobo
Our Chile Relleno leans on white onion and patience: the kind of plate you make on a quiet evening, then finished in Adobo.
Ingredients
What you'll need
- 1 lb chile relleno
- 2 tsp white onion
- 1 medium fresh cilantro
- 1 lb lime
- a pinch ground cumin
- 4 oz corn tortillas
- 1/4 cup kosher salt
- to taste a squeeze of citrus
Method
Step by step
- Season the chile relleno generously and let it sit while you prep the aromatics.
- Build the base: cook the onion, garlic and spices until soft and fragrant.
- Add the chile relleno and cook it through, letting it take on color and soak up the seasoning.
- Rest briefly, adjust the salt and acid, and finish with fresh herbs before serving.
Keep cooking
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