Mexican gastronomy is one of the richest, most complexes, and most varied in the world, as ingredients and flavors are endemic to those brought to these lands by the Spanish colonizers. For example, the exquisite mole poblano is prepared with chiles, tomato, and chocolate, which are 100% Mexican, but also includes garlic, cinnamon, pepper, cloves, and other elements that came from distant lands; therefore, the kitchen would not be the same if it had not been enriched with ingredients from all over the world.
The enrichment of Mexican gastronomy does not end with the ingredients, as culinary techniques have also changed how we eat. The perfect example is weathered or battered, which provides a spongy texture and an extra touch of flavor to your dishes, especially when it comes to stuffed chilies.
So if you want to master Mexican cooking, you must learn how to weather stuffed chiles, nopales, chayotes, and all manner of foods.
What does weathering consist of?
You are battering or battering consists of covering an ingredient with a mixture of beaten egg and then frying it in boiling oil to obtain a fluffy consistency on the outside but a little crunchy on the outside. However, you can use some tricks and secrets to achieve the best weathering; take note!
Tips to achieve the perfect weathered
Next, we share our best secrets to weather your chiles in no galas, meat pancakes, or stuffed nopales; they will be perfect!
1. Mise-en-place
First things first! Check out the recipe to weather kiwi-lime stuffed chiles, then make sure you have all the ingredients at home. Subsequently, weigh the ingredients, place them in bowls and have everything ready to start with the preparation.
2. Check the eggs
Before beating the eggs, make sure they are in good condition. It is best to place egg by egg in a bowl, inspect it and then place it all in a giant bowl to beat.
3. Add the secret ingredient
If you want the weathered to be very fluffy, add a little baking powder to the egg whites, beat, and then add the yolks one by one.
4. Don’t forget the flour
To achieve uniform weathering, don’t forget to pass the stuffed chilies, nopales, or chayotes through wheat flour, which helps the egg mixture adhere very well.
5. The right time to churn
Don’t start beating the egg unless your chiles are already stuffed; you need to batter them and quickly fry them. Otherwise, the egg will lose its air.
6. Heat the oil!
Finally, remember to heat the oil over high heat. Otherwise, the batter will absorb a lot of fat and not be fluffy and crispy.
Recipe to weather stuffed chiles
As you know, kiwilimón is the #1 platform in recipes and tips, so this recipe explains how to weather stuffed chilies and other foods are the best of all, so don’t miss it!
Ingredients
- Two egg whites
- Two egg yolks
- One teaspoon of baking powder
- One tablespoon of wheat flour sifted
- enough vegetable oil
Instructions
1. Use a mixer to whip the egg whites; they should turn white and double in size.
2. Lower the speed of the mixer and add the yolks one by one.
3. Add the baking powder and the previously sifted flour.
4. Beat once more, but gently.
5. Pass the chile Relleno through a bit of flour and the egg mixture.
6. Fry the chili in a deep skillet with plenty of hot oil.
7. Use a spoon to coat the chili with the oil, turn the chili over and continue frying until golden brown.
8. Remove from pan, place on absorbent paper to remove excess oil, and serve.
9. Accompany your weathered chili with rice, beans from the pot, and tortillas.
