The Chef

Restaurants

Meals

Drinks

Chile Relleno Seco recipe served on a plate, by Pekin the Chef

Aug 15 2026

Restaurants›Xolos Tacos Y Tlayudas›Chile Relleno Seco Recipe

Chile Relleno Seco Recipe

Name: Xolos Tacos Y Tlayudas Chile Relleno Seco Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 each dried ancho chiles; 4 tbs vegetable oil (for rehydration and frying); 2 each garlic cloves; 2 cups water (hot, for rehydrating chiles); 1 tsp salt; 1 tsp ground black pepper; 1 tsp cumin (ground); 1 cup pickled red onion; 4 oz queso fresco (crumbled); 2 cups canned black beans (drained, rinsed); 1 tbs olive oil; 1 tbs lime juice; 0.5 tsp ground cumin; 0.5 tsp salt; 0.25 cups water (or reserved bean liquid); 2 cups Mexican zucchini (or small zucchini), julienned or diced; 0.5 cup yellow onion, finely chopped; 1 each tomato, seeded and diced; 1 tbs olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 2 cups shredded roasted chicken (or pulled pork, chorizo, or seasoned tofu); 1 tbs olive oil (for browning protein if needed); 0.5 tsp salt; 0.75 cups all-purpose flour; 3 each large egg whites (room temperature); 0.25 tsp baking powder; 0.25 cups cold water; 2 tbs fine cornmeal (optional, for dusting); 2 cups oil (neutral oil for frying)

Inspired by Xolos Tacos Y Tlayudas

Time1h 30m

Serves4

Dehydrated chile ancho, black bean puree, Mexican zucchini squash, crema, queso fresco, pickled onion, and choice of protein

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chile & Filling Components

6 each dried ancho chiles

4 tbs vegetable oil (for rehydration and frying)

2 each Garlic cloves

2 cups water (hot, for rehydrating chiles)

1 tsp Celtic sea salt

1 tsp ground black pepper

1 tsp cumin (ground)

1 cup pickled red onion

4 oz queso fresco (crumbled)

Black Bean Puree

2 cups canned black beans (drained, rinsed)

1 tbs olive oil

1 tbs ReaLime juice

1/2 tsp Ground cumin

1/2 tsp Celtic sea salt

1/4 cups water (or reserved bean liquid)

Mexican Zucchini (Calabacitas)

2 cups Mexican zucchini (or small zucchini), julienned or diced

1/2 cup yellow onion, finely chopped

1 each tomato, seeded and diced

1 tbs olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Protein (choose one)

2 cups shredded roasted chicken (or pulled pork, chorizo, or seasoned tofu)

1 tbs olive oil (for browning protein if needed)

1/2 tsp Celtic sea salt

Batter & Assembly

3/4 cups 00 bread flour

3 each large egg whites (room temperature)

1/4 tsp Baking powder

1/4 cups cold water

2 tbs fine cornmeal (optional, for dusting)

2 cups oil (neutral oil for frying)

Garnish & Sauce

1/2 cup Mexican crema or sour cream

2 tbs Fresh cilantro, chopped

2 each Lime wedges

Method

Chile & Filling Components

Prepare and rehydrate chiles

Wipe the dried ancho chiles with a damp cloth. Remove stems, shake out seeds and ribs carefully to keep the chile intact for stuffing. In a small pot, bring 2 cups hot water to a simmer, add the chiles, cover, and remove from heat. Let sit 20–25 minutes until softened but still pliable. Reserve 1/4 cup soaking liquid, then drain.

Make chile paste (optional flavor layer)

In a blender, combine 1 softened ancho (seeded), 1 garlic clove, 1/4 cup of the reserved soaking liquid, 1/4 tsp salt, 1/4 tsp cumin and blend until smooth. Pass through a fine sieve if desired. This paste will be brushed inside each chile before stuffing for extra ancho flavor.

Crumble queso fresco & prepare pickled onion

If not pre-made, quick-pickle thinly sliced red onion: combine 1/2 cup vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt, pour over sliced onion and let sit 15–20 minutes. Crumble queso fresco and set aside for garnish and some to fold into the filling (about 1–2 oz reserved).

Black Bean Puree

In a small skillet, warm 1 tablespoon olive oil over medium heat and briefly sauté 1 crushed garlic clove (30 seconds) until fragrant. Transfer garlic and the drained black beans to a blender. Add 1 tbsp lime juice, 1/2 tsp ground cumin, 1/2 tsp salt and 1/4 cup water (or reserved bean liquid). Purée until smooth, adding more water by tablespoon if needed to reach a thick, spreadable consistency. Adjust seasoning. Keep warm or reheat gently before assembling.

Mexican Zucchini (Calabacitas)

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and sauté 3–4 minutes until translucent. Add the diced tomato and cook 2 minutes. Add the julienned/diced zucchini, 1/2 tsp salt and 1/4 tsp black pepper. Sauté 4–5 minutes until zucchini is tender but still has some bite. Taste and adjust seasoning. Keep warm.

Protein (choose one)

If using shredded chicken/pork: warm in a skillet with 1 tablespoon olive oil and 1/2 tsp salt until heated through, 3–4 minutes. If using chorizo: remove casing and brown in skillet until cooked through and slightly crisp, drain excess fat. If using tofu: press, crumble, season with 1/2 tsp salt and pan-fry in 1 tablespoon oil until golden. Mix a small portion (about 1/3 cup) of the chosen protein with 1/4 cup of the black bean puree and 1/4 cup of the calabacitas to create a cohesive stuffing mixture. Reserve remaining protein for plating.

Batter & Assembly

Prepare batter

In a medium bowl, sift 3/4 cup all-purpose flour with 1/4 tsp baking powder and a pinch of salt. In a separate chilled, grease-free bowl whip 3 room-temperature egg whites with a hand whisk or electric mixer until soft peaks form. Gently fold the beaten whites into the flour along with 1/4 cup cold water until you have a thick, slightly airy batter (like a light pancake batter). Do not overmix; keep some air in the batter.

Stuff the chiles

Gently open each rehydrated ancho chile and, if you made the chile paste, brush a thin layer inside. Spoon about 2–3 tablespoons of the stuffing mixture (bean/protein/calabacitas) into each chile, then fold or pinch closed gently. If chiles tear slightly, press seam to seal; you can dust with a little flour or cornmeal to help adhere.

Coat and fry

Pour 2 cups neutral oil into a wide, deep skillet to reach about 1/2–3/4 inch depth and heat to 350°F (175°C) or until a small bit of batter sizzles and browns immediately. Lightly dust each stuffed chile with fine cornmeal or flour, dip into the batter to fully coat, letting excess drip off. Carefully slip battered chile into hot oil. Fry in batches 2–3 minutes per side until golden brown and crisp; adjust heat to keep oil between 325–350°F. Use a slotted spoon to transfer finished chiles to a wire rack or paper towels to drain. Keep warm in a low oven while frying remaining chiles.

Garnish & Serve

To plate, spread a thin smear (about 2 tablespoons) of warm black bean puree on each plate. Place 1 fried chile relleno on top. Spoon a small portion (2–3 tablespoons) of the remaining calabacitas and reserved protein alongside or over the chile. Drizzle with Mexican crema (about 1–2 tablespoons) and sprinkle crumbled queso fresco and chopped cilantro. Add pickled red onion on top for brightness and a lime wedge on the side. Serve immediately.

Optional: For a drier traditional presentation (seco), serve with the black bean puree primarily underneath and keep the chile topping minimal to emphasize the dehydrated ancho flavor. Adjust amount of crema and queso to taste.