september: chiles rellenos

Per usual, this is another letter for you.

Did you wonder if I loved you today? If so, the answer is yes, I do.

Sometimes I feel like I’m writing to 24-year-old you, not 48-year-old you. I imagine you much more handsome back then, without as much charm as you have now. You’re a tricky one, un mañoso.

Pero me encantan tus mañas.

Here I am writing again because I can’t stop thinking of you. I hope we live together soon. If we could get a dog, I’d like an Australian shepherd or a medium-sized mutt.

The other night I cooked for you. I think I surpassed your expectations, or passed some sort of secret test of yours. You will mostly cook, and I will cook twice a week, alternating Monday, Friday, and Sundays. I won’t confess it directly to you, but I have the intention of trying out new recipes so I can perfect at least 3 dishes for you. You are my old man. “The way to a mans heart is through his stomach”… (and before that his anus, maybe?)

I made Chile rellenos for you, you liked them and you I saved the recipe for the future, I will write it and keep it for you.

you ate 3! 1 poblano, and 2 jalapeños. recipe:

Chiles Prep

4 Poblano (pref for special occasions,) or 6 Jalapeños

roast the peppers until blacked, cover with lid if roasting in a pan or enclose in a bag

leave in bag/closed until your relleno is finished. should be cooled by then

peel black skin, use spoon or hands. be careful to not touch the seeds! can be very spicy/burn

cut open, devein. Once cleaned fill in with relleno, toss in flour until coated. dip and cover in turrón, add to hot frying pan

relleno

1 tomato, diced

1/2 white onion,diced

1 clove of garlic, minced

1 Chile serrano, diced

vegan “ground beef”

pinch of salt

sprinkle of pepper

flour

2 tablespoons of fresh cilantro, chopped (or you can use 1 tablespoon of fresh mint, if you want to amaze yourself)

place pan over medium heat, add a tsp of oil (avocado oil was used), once oil toss in vegan beef.

once the nonmeat is in small pieces, add chopped onion and minced garlic. Wait until browned, add tomato and Serrano. add salt and pepper. Stir occasionally, make sure ingredients are well mixed together.

turrón

3 egg whites

1 yolk

jugo Magi (this is a secret I learned from an aunt)

Beat egg whites until foamy. Best test, hold the recipient you are using upside down, if it slides, keep beating.

Once fluffed, add egg yolk, 2 splashes of jugo magi, stir in until well blended.

sauce

1 roma tomato, the redder the better

1 Chile serrano

1 clove of garlic

boil, then blend. add to hot skillet, stir, add salt and pepper to taste,

optional, touch of oregano

add warm sauce over hot Chile. serve with red rice rec.

I love that both of us know how to cook. Good memories with you are replacing the bad ones. Maybe things can be fixed. I hope so, I love you.

“Like Water for Chocolate” by Laura Esquivel is one of my favorites, for corny, obvious reasons. I hope you enjoy it.

love that book, its so cute. beautiful, romantic, makes your heartache, perfect for me.


I’d like to learn chiles en nogada, my favorite Mexican delicacy. Mole is also on the list.