Muey Delicioso Mexican Dinner

For this week's family recipe I want to share one of my mom's best dishes, a chile rellano, with a couple of my own additions; black bean barracho and tostada atun. I hope you enjoy these dishes. Coma bien!
For the chile rellano you'll need:

• 2 Large roasted and peeled pablano peppers (for tips on roasting your own see "tips")
• Enough colby-jack cheese to fill the peppers
• Eggroll wraps
• 8 Cups of oil (vegetable, canola, EVOO, etc.)

Begin by heating your oil at a medium high in a stout-bottomed stock pot or fryer. *Test the oils heat by throwing a medium crumb of bread into the oil. When the oil reacts, quickly frying the bread, it is at the appropriate heat.
While the oil is heating, take your prepared peppers and make an incision 1/2 way through the top of the pepper just under the stem. Lift up the top and make sure that the pepper is free of seeds and fairly dry inside and out. Insert cheese, shredded or cubed, into the pepper. Fold the lid and stem over to its original state.
Next, lay two eggroll wrappers flat on a clean surface. Adjoin the two wrappers, wetting the overlapping edge by one inch, "gluing" the wrappers together.
Lay the stuffed pepper onto the wrappers diagonally, and roll it like a burrito. Be sure to moisten all loose edges of eggroll paper and to secure them at each fold. Give the finished product a nice squeeze to make sure it's sealed up tightly, then brush it with a final coat of water or egg wash.
Check the temp of the oil. If it is hot enough, place the rellanos into the stock pot or fryer. The oil should just cover the rellanos.
Fry until the rellanos are at a nice, crispy golden brown.
Remove the rellanos from the oil and place on a plated paper towel to absorb excess grease.
Serve with your favorite red chili, green chili, or mole!

For the Tostada Atun you will need:

• 6 oz. fresh tuna
• White corn tostadas
• Cajun seasoning
• Adobo paste
• Tartar sauce
• Thinly sliced cabbage
• Lime wedge
• Diced avocado
  
• Sliced tomato
• Cotija cheese

Cube the fresh tuna into one inch chunks and sear in a pan of olive oil. Season the tuna liberally with cajun spices. Mix adobo paste and tartar sauce to taste and smear over the tostada. Top with shredded cabbage and diced avocado. Once tuna is cooked to medium rare, tranfer to tostada and top with sliced tomato and Cotija cheese. Add a squeeze of lime and enjoy.

For the Black Beans Barracho you will need:

• 1 can of whole black beans
• 1 cup sweet corn
• 1/4 medium red onion
• 1 tsp. salted butter
• 1 tsp. chili powder
• 1/2 cup fresh chopped cilantro
• Salt and pepper to taste

Sautee the red onions in butter in large skillet over medium low heat until fairly well caramalized. Add remaining ingredients and simmer until tender.

There you have it! A truly fantastic Mexican feat that is sure to please the eye and the palette!
Until next time...