Ribeye Rellenos Recipe
Two chile rellenos stuffed with ribeye meat covered in suisa ranchera and cheese stuffed with tortillas, rice and beans.
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Ingredients
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Chiles and stuffing
Suiza ranchera sauce
Rice and beans
Finishing and garnish
Method
Chiles and stuffing
- 1
Roast and peel chiles
Place poblano chiles directly over a gas burner or under a broiler, rotating until the skins are charred all over (about 8–10 minutes). Transfer to a bowl and cover tightly with plastic wrap for 10 minutes. When cool enough to handle, peel off the charred skin, make a lengthwise slit on one side of each chile, and carefully remove seeds and membranes, keeping the chile mostly intact. Set aside on a tray.
- 2
Prepare the ribeye
Trim fat from the ribeye and finely chop or dice into small bite-sized pieces (you can also thinly slice). Season with 1 tsp salt and 1 tsp black pepper. Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add the ribeye and sear until browned and cooked through (about 4–6 minutes). Remove steak to a plate and let rest 3 minutes, then roughly chop further if needed.
- 3
Cook aromatics and combine
In the same skillet, add the diced onion (from ingredients) and 2 minced garlic cloves; sauté over medium heat until translucent and fragrant (3–4 minutes). Return the chopped ribeye to the skillet and stir to combine. Add 2 tbsp chopped cilantro, taste and adjust seasoning with up to 1/2 tsp additional salt and a pinch of pepper. Remove from heat.
- 4
Stuff chiles
Gently open each prepared poblano and fill with the ribeye mixture about three-quarters full. Add a generous handful (about 1/2 cup total) of shredded Oaxaca or Monterey Jack cheese into and on top of the filling so cheese will melt inside. Close the slit; if necessary use a toothpick to hold closed or tuck in a bit of tortilla to help keep the filling inside.
- 5
Optional tortilla wrapping
Warm the small tortillas briefly in a dry skillet or microwave to make them pliable. Wrap each stuffed chile in 1–2 tortillas to help contain the filling and give a folded 'stuffed and wrapped' presentation. Place seam-side down on a baking dish.
Suiza ranchera sauce
- 6
Prepare sauce base
In a blender, combine 1 chopped tomato, 2 roma tomatoes, 1/2 small onion, 2 garlic cloves, and the jalapeño (if using). Blend until smooth. In a medium saucepan, heat 1 tsp olive oil and 1 tbsp butter over medium heat. Pour in the blended tomato mixture and cook, stirring occasionally, until it reduces slightly and becomes fragrant (5–7 minutes).
- 7
Season and finish
Add 1 cup chicken broth, 1/2 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer and cook 6–8 minutes to meld flavors. Reduce heat to low and stir in 1/2 cup heavy cream. Taste and adjust salt/pepper. Keep sauce warm while baking chiles.
- 8
Assemble with sauce
Pour a thin layer (about 1/3 cup) of the warm suiza ranchera sauce into the bottom of the baking dish, place the wrapped/placed chiles seam-side down into the sauce, then spoon additional sauce over each chile (about 1/3 cup each), covering most of the surface. Sprinkle the 1/2 cup shredded cheese for topping evenly over the chiles.
Rice and beans
- 9
Cook rice
In a small saucepan heat 1 tbsp vegetable oil over medium heat. Add 1/2 small chopped tomato (or 2 tbsp tomato sauce) and 1 minced garlic clove; sauté 1 minute. Add 1 cup rice and toast lightly for 1–2 minutes, stirring. Pour in 1.5 cups chicken broth (or water) and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes, then fluff with a fork.
- 10
Heat beans
Warm 1 cup refried beans in a small saucepan over low heat, stirring. If too thick, add 1–2 tbsp water or broth to loosen. Stir in 1/4 cup cheese if using until melted. Keep warm.
Bake and finish
- 11
Bake chiles
Preheat oven to 375°F (190°C). With the sauce and cheese assembled over the chiles in the baking dish, bake uncovered for 12–15 minutes until cheese is melted and sauce is bubbling. If you prefer browned cheese, place under the broiler 1–2 minutes watching closely.
- 12
Plate and garnish
Remove chiles from the oven. Transfer each chile to a plate with a scoop of rice and a portion of refried beans. Spoon any extra sauce from the baking dish over the chiles. Garnish with 1 tbsp chopped cilantro and lime wedges. Serve immediately.