Hank Shaw post 9/17/15
These ain’t the chile rellenos you get at cheapy, corporate Mexican(ish) places all over the country. It’s a real-deal chiles relleno recipe that will knock your socks off. It’s based off an Oaxacan version of the Puebla classic I found in Rick Bayless’ book Authentic Mexican. But instead of a regular picadillo filling, I used dove meat.
Get the recipe from honest-food.net