Bacon Wrapped Pork Relleno

INGREDIENTS QUANTITY

Marinated Al Pastor (Pork) 1 lbsJack Cheese, shredded 1 1/2 cup Hatch Chile Peppers 12-15Bacon, high quality, smoked, thick cut 2 per chile

Salsa BravaTomatillo 5 mediumYellow onions, quartered 2 mediumWater 1/4 cup

Chile Arbol, processed DashGarlic, cloves 1 mediumGreen Chiles, roasted and diced 1/2 mediumSalt 1 tspWater 1/2 cup

RELLENO FILLING PROCEDURE

1. On a grill or flattop pan cook your marinated Al Pastor meat at medium-high heat for 8-9 minutes, stirring occasionally to make sure meat does not stick and cooks through evenly.

2. Spread cooked meat evenly on a baking sheet or tray, cover and let cool in refrigerator for 1 hour or until cold to the touch.

3. In a bowl over ice mix your cooled Al Pastor meat with the shredded Jack Cheese. 4. With a sharp knife cut a slit in your Green Chiles lengthwise on the chile, starting a 1/2 inch

from the stem and stopping 1/2 inch from the tip. Clean the inside of the chile, removing unwanted pulp and seeds.

5. Stuff chiles with filling by holding in palm and filling chile through slit in the side until full, so that you can still close the slit after filling.

6. Using your first slice of bacon, start at stem and **tightly wrap and stretch bacon**, overlapping as you go. 1 slice of bacon will cover half of the chile.

7. Using the second slice, tightly wrap and stretch bacon, overlapping to the tip of the chile. 8. Place one toothpick in tip of chile to secure bacon. 9. Place rellenos on a baking sheet or tray, cover with plastic wrap and store in refrigerator.

SALSA BRAVA PROCEDURE

1. Place tomatillos and onions on a sheet pan. Add 1/4 cup of water to keep moist. 2. Set oven to 450° - roast tomatillos and onions for 30 minutes, pull tray out and rotate, then

continue roasting for additional 25 min.3. In a sauce pan combine all remaining ingredients: Chile Arbol, Garlic Clove, roasted and diced

Green Chiles, salt and 1/2 cup of water. Bring to boil and simmer for 5 minutes.4. Add roasted tomatillos and onions into the mixture and simmer for 4 minutes.5. Transfer to a food processor or use blender to puree until smooth consistency.

RELLENO COOKING PROCEDURE

1. Remove the toothpicks from the rellenos.2. In a heavy bottom pan with tall sides heat 1 1/2 inches of fry oil on medium heat (to 350

degrees).3. When oil is hot add the rellenos and fry for 3-5 minutes or until bacon is golden brown and crisp

on all sides. Remove rellenos from pan. Allow grease to drain.

SERVING PROCEDURE

Ladle 1/4 cup or more of Salsa Brava on each plate. Place 2 Rellenos on top of sauce. Serve with a drizzle of Salsa Crema (or Sour Cream), Pico de Gallo, Green Chile Rice and Refried Beans.