Let's Make Tacos de Jalapeños Rellenos!

If you were raised in the American Southwest or in Mexico, when anyone mentions chiles rellenos, your mouth waters: fresh green chiles filled with melty cheese or meat picadillo and wrapped in a fluffy, golden blanket. In the American Southwest, the chile is usually a version of the long green one made famous in Hatch; in Mexico, it’s mostly poblano. At the Hidalgo market in downtown Veracruz, it’s jalapeños that are stuffed with cheese or pork, fried to a beautiful golden, wrapped in tortillas and eaten as tacos. Feel free to serve these with salsa (Salsa de Molcajete would be delicious), but my favorite is when the market vendors in Veracruz lay down swoosh of simple guacamole, top it with the stuffed chile and then shower everything with some salty aged añejo cheese. Here's the recipe: https://www.rickbayless.com/recipe/st... Two notes about technique: Blanching jalapeños in sugar-water to tame some of their heat is common in Mexico, but nowadays may not be as necessary with the mild-bred jalapeños in our markets. And though we've all been told to serve chiles rellenos as soon as they’re fried (which is definitely one great option), I’ve come to think they’re best made several hours ahead and reheated on a parchment-lined baking sheet at 400 degrees for about 8 minutes: They shed most of the oil they were harboring and sort of crisp up in a nice way. It’s always easier for the cook.