Cinco de Mayo Recipe-Paleo Chile Relleno

by CavemanGreg on May 5, 2011

In Texas, Cinco de Mayo is a widely celebrated day. It is not a national holiday in the US as it is in the Puebla region in Mexico, but with such a large part of the Texas population coming from Mexico, you would almost think it is. In honor of this day commemorating the unlikely victory by Mexican forces of the French in the Battle of Puebla in 1862, I am going to share with you a recipe for one of my favorite Mexican dishes: Chile relleno, with a Paleo twist. This will serve 2-3 people.

 

Here’s what you’ll need:

  • A gas grill
  • a big ziplock bag
  • 4 Big Poblano peppers
  • 1 lb Paleo meat (ground grass fed beef, chicken, or pork)
  • some veggies. I like carrots, squash, zuchinni, onions.
  • topping (optional) cheese, sour cream salsa, guacamole
  • seasoning (optional) taco meat seasoning, adobo, or mole.

Let’s get to cookin.

  • starting cooking your meat in a skillet
  • turn on your gas burners and put the poblanos right over them
  • while this is going, cut up your veggies into small pieces
  • keep an eye on those peppers and rotate them as the skin blackens. you want the whole pepper to be charred black.
  • after they are done, throw them in a ziplock bag and let them cool. this is called “sweating” and allows the skin to soften for easy removal
  • meanwhile, your meat should be close to done. throw in the veggies. if you used a really lean meat, you might need to add some fat (tallow, butter, or coconut oil) or water. add your seasoning at this point too.
  • after the peppers cool, peel the skin off, cut open lengthwise, and remove the seeds
  • stuff them with your skillet contents and top with your choice of topping

Now enjoy. Don’t even bother using a fork and knife. Just dig right in with your grubby little paws and tear it up! If you didn’t overstuff your pepper, it’s actually not too hard to hold it like a taco and eat it that way. I have a tendency of stuffing them a lot though and have to scrape the excess off my plate. FYI, traditional Chile Rellenos are battered in egg and flour and either fried or baked with the stuffing inside. I skip this step, but if you want to try and do a Paleo version, try using a non wheat flour such as coconut or almond meal. let me know how it comes out!

{ 5 comments… read them below or add one }

Cate May 6, 2011 at 9:57 am

This recipe sounds amazing! I like that I can eat it with my hands too! Thanks for posting!

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Caveman Home Companion May 7, 2011 at 8:34 am

I love Mexican food and I’m always looking for good Paleo recipes. I’m definately going to try this one. It looks fantastic!
By the way, I love the look of your website. It’s clean, well organized and visually appealing. Which Wordpress theme are you using?

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Carolyn May 11, 2011 at 8:40 am

I do something very similar, but add grated raw cheese on top with the rest of the goodies. Also you don’t have to use the old plastic ziploc to sweat your poblanos. I put the roasted chilis in a small or medium size mixing bowl and pop a plate on top to let them sweat, works beautifully like it has for centuries – no plastic.

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CavemanGreg May 11, 2011 at 9:30 am

good tip on using a bowl and a plate instead of ziploc. I’ll give that a try!

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paleocomfortfoods November 20, 2013 at 4:44 am

Sure, to eat a lot of hamburgers, you’re going to get fat, but
if you eat a lot of broccoli, you’re going to reduce weight.

This could lead one to eating more, so convert it into a habit to keep yourself hydrated after
meal or possibly a glass before meal. Pick a good plan that first
preaches healthy eating and 3 to 5 meals a day. If you combine 25 to 45 minutes of exercise no less than
three times a week your metabolism will continue active and you will
probably burn off extra calories. When one is unable to manage theireating, fortunately they are likely to get out of controlwith other areas of
their life also.

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