Mexican cuisine · Vegetable Dishes

Chiles Güeros Capeados

Mild yellow chilies fried in an egg-white batter, then braised tender in a savory tomato broth.

Ingredients · for 4 servings

• 12 yellow güero chilies (or mild banana peppers)
• 4 eggs
• 3 tbsp flour
• 600 g tomatoes
• 1 white onion
• 2 garlic cloves
• 1 bay leaf
• 1 tsp dried oregano
• 400 ml vegetable broth
• 400 ml sunflower oil
• Salt, pepper

Instructions

1. Wash the güero chilies, pat dry, and slit each once lengthwise with a sharp knife so no steam pressure builds up while frying; leave the stems on.
2. Puree the tomatoes, onion and garlic finely with 200 ml of the broth, and push the mixture through a sieve until a smooth, pale red sauce forms.
3. Beat the egg whites with a pinch of salt until stiff, fold in the egg yolks loosely, and dust the chilies first in flour so the batter clings later.
4. Heat the oil to 180°C, dip the chilies one at a time in the egg batter, and fry 2-3 min. per side until golden brown all over, then drain on paper towels.
5. Heat 2 tbsp oil in a wide pot, add the strained tomato mixture, and simmer uncovered with the bay leaf and oregano for 8-10 min. until slightly thickened; thin with the remaining broth.
6. Lay the fried chilies side by side in the broth, simmer covered over low heat for 8 min., and serve with plenty of sauce in deep plates.