Charred Poblano Chilies - For Chiles Rellenos - Diana Kennedy

By bunny_2

Ingredients

• Poblano Chiles

Preparation

Step 1

Leaving the top of the chile and the stem's base intact, carefully make a slit down one side. Opening it up halfway, carefully cut out the placenta (the white bulky part wit the seeds) and discard. Scrape out the remaining seeds and detach the veins running dow the chile carefully so as not to tear the flesh. It is now ready to stuff.

NOTE:
To choose:
Always choose chiles that are smooth and shiny and not those that have a dull, wrinkled skin. Apart from loss of flavor in this condition, the will be harder to peel.
To store:
If you are not going to use them right away, wrap them in two layers of paper toweling and then in a plastic bag; this way they keep their mositure for a few days in the refrigerator.
They do not freeze in their raw state, but once they have been charred and peeled they can be frozen for a month, no more, or they lose their flavor and texture when defrosted.