Chile Relleno with Green Tomato and Xoconostle Sauce

INTEGRANTES: Ma. Maricela Pérez García, Juana Mosqueda Rosales, Paola Arreguín Tovar, Nallely Muñoz Vega, Gabriel Andrés Ovalle Muñoz

DESCRIPTION: This dish combines the cultural heritage of the cooks with ingredients from the region combining innovation in the implementation of techniques and producing new flavors.
This dish was made with the expertise of two traditional cooks, a chef, an architect and a nutritionist.

This leads us to imagine new experiences for the diner, in a nutritious way, with a different and eye-catching presentation, but above all, taking the flavor of Guanajuato's heritage to the next level.

Directions:

For the chili peppers:
Devein the dried chiles in order to wash and dry them.
Crumble the ranch cheese (which will be the filling for the chiles).
Step 3. Beat the egg to the point of nougat.
The chiles are peeled with the egg and fried in hot oil.

For the sauce:
Fry the onion and garlic and add the xoconostle, which was previously peeled and cut into small cubes, add the diced tomato, the cilantro sprig and salt to taste, leave for 10 minutes over medium heat until it changes color.
When our ingredients are well cooked, remove them from the fire and grind them (before grinding, reserve a part of our fried ingredients to decorate our chili).
Step 3. The sauce obtained is reserved for plating.

Plating:
Place the chili on the plate and add the tomato sauce and xoconostle to taste, and also add the xoconostle and the fried tomato that we previously reserved to decorate.