Chiles Rellenos

6 chiles poblanos
Jack cheese - cut into pieces
flour
4 egg whites
Corn oil
Salsa (see Huevos Rancheros recipe)

Roast the chiles - I grilled them until they were charred on the outside. Place them in a plastic bag to allow them to sweat, this will make pealing the skin off much easier. Once they chiles have cooled off remove the skin and make a small slit in the chile (you can remove the seeds if you like, I left them in), fill the chile with the jack cheese and set aside. Continue with the rest of the chiles.
Place some flour into a bowl, coat the the chiles with flour and set aside.
Take the egg whites and beat them until they form soft peaks. Heat your skillet and the corn oil, about a 1/4 inch of oil.
Take one chile and dip it in the egg whites and place in the skillet, repeat with the rest of the chiles. Allow to cook for about 2-3 minutes on each side. Once done place on a plate and set aside.

Make the salsa as for the huevos rancheros. Plate the chile and cover with the salsa and serve. Enjoy!

Chilaquiles

This is my husband's favorite and I make them for him all of the time; especially after we've been drinking. You can enjoy them alone or with eggs, I like to add a fried egg on top.

8 tortillas
1 - 8oz can of tomato sauce
A handful of dried chiles (to find the right amount of heat, you can start by adding just a couple at first and then more if needed)
1 garlic clove
1/4 of a small onion
Salt
Vegetable oil
Jack cheese - shredded

Cut the tortillas into small pieces. Heat your skillet and add enough oil to coat the bottom, add the chiles and roast them. Remove the chiles from the skillet and set aside. Add the tortillas to the skillet and fry them until they are crispy, stirring them so they fry evenly.
Place the tomatoe sauce, chiles, garlic and onion with salt to taste in the blender; blend thoroughly. Add the chile sauce to the skillet and allow to heat thoroughly. Top with cheese and reduce the heat until the cheese melts. Enjoy!

Fish tacos

1 box tempura batter mix
2 lbs Tilapia fish
2 cups flour
1 can of cold beer
1 tablespoon baking powder
Salt & pepper
Vegetable oil
Cabbage - thinly sliced and washed
Sour cream
Corn tortillas
Salsa
Cut fish fillets in half to the size of a fish stick. Place 1 cup of the flour in a bowl with salt & pepper, mix together. Coat fish with flour and place on a plate, set aside. In a mixing bowl add the tempura batter, beer, 1 cup of flour, 2 cups of water, baking powder, salt and pepper. Mix thouroughly. The batter should be the consistency of pancake batter, on the runny side. If the batter is thick it will coat the fish more thickly, you want a light crispy batter.
Take a skillet and add the vegetable oil, you will need enough oil to deep fry the fish. Once the oil is hot enough take one piece of fish and dip in your batter mixture and slowly dip in the oil (this will be your test piece). If the fish quickly floats to the top then you know the oil is hot enough. Repeat this step with enough fish to fill the pot, once it is brown and crispy remove from the oil and set aside.
In the meantime you can make the sour cream sauce. Take 1 cup of sour cream and add 1/4 cup of milk, salt and pepper and whisk together; add more milk until desired consistency. It should be easly able to drizzle over your tacos.
Once you're done frying the fish, warm the flour tortillas add a piece of fish, cabbage, top with sour cream and salse. Enjoy!