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Ingredients

Chiles Rellenos
4 fresh poblano chiles
1 tablespoon olive or vegetable oil
1 medium yellow onion, diced
2 cups quinoa, rinsed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 ounces shiitake mushrooms, stems discarded and remainder julienned
4 tablespoons unsalted butter
1 cup grated asadero cheese
6 egg yolks
Leaves from 2 sprigs fresh thyme
Salt and freshly ground black pepper

Chipotle Asado Sauce
12 ripe tomatoes, preferably Roma
1 small yellow onion, julienned
5 cloves garlic, peeled
3 tablespoons canola oil
Salt
Freshly ground black pepper
Leaves from 3 sprigs fresh thyme
3 tablespoons chipotle chiles in adobo or 5 re-hydrated dried chipotles
3 cups heavy cream
Cook's Note: Handle chiles with latex gloves or with kitchen tongs, avoiding contact with skin or eyes.

Description

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