Estrada’s Pepper
If you’re a fan of Estrada’s Kitchen cuisine you know the family has not published their recipes even after closing their doors in Fresno and Visalia. What I’m trying to say … the Estrada’s recipes I’ve posted are the closest I can get to the authentic without the actual recipe. I’m working off my taste memory, my brother’s and others’ too who had experienced this great food. This pepper recipe is no different. It was recently shared by an Estrada’s fan on my blog. Thank you Mort. Simply scroll down for the full quick & easy recipe.
I have a few suggestions but this recipe is great just as it is. I found the texture is more reminiscent of the original if you make ahead remove from ramekins and then reheat just before serving. Think food safety if you decide to try this. If you do reheat, 500 degrees F for just a few minutes. I used thickly shredded Mexican cheeses, about 1/4 cup per serving. One 4 ounce can of whole fire roasted Ortega peppers will be more than enough, splitting each in half lengthwise. I do remember the bottom of the original peppers being a bit greasy in the day. If this isn’t to your liking grease each ramekin over entire inside surface sparingly with crisco or lard. I used creme brûlée dishes for baking. They are the perfect size and shape. After cooling I was able to simply peel the contents out in one piece.
Try these other delicious Estrada’s Style dishes under Our Family Tradition.
Our Family Tradition
Here is the pepper recipe…
6 inch Ramikins. (This has been corrected. 4 inch is what was used by Mort. I actually used 5 inch.) Into the oven at 375 with 1tsp of veg oil (or lard). They need to be hot.
One egg per ramikin. Separate whites and yolks.
Whip the whites until they stand. Separately beat the yolks w/1 tsp baking powder for 4 eggs. Fold the whites and eggs together.
Ortega whole green chilis in the can one per ramikin. Jack cheese, 1/4 inch thick slice.
When the ramikins are hot, (really hot) scoop a little egg onto the bottom, add a chili and the cheese, then scoop remaining egg mixture to cover. Bake for 15 minutes or so.
A bit like doing Yorkshire, without flour.
These are close…..maybe a bit greasy on the bottom due to the oil and the cheese.
Mort Merriss
Here are two related recipes you might enjoy!
Ha! Agree.
Thank you Mike. The blog is getting a new burst after a bit of a facelift. I appreciate you sharing your history. Hope you continue to browse our new recipes.
Hope your book is doing well and look forward to browsing the recipes.
Hi Ron,
I mentioned you in one of my Estrada’s recipe posts as the expert who wouldn’t give up the family recipes. I believe I did another macaroni try with a different recipe that comes mighty close.
My Family owned Estrada’s in Fresno. I have published The Estrada’s Spanish Kitchen of Fresno Cookbook. You no longer have to guess because all is revealed in the book
Hi Anita, do you still have an active food blog? My dad grew up in Visalia. I spent a lot of time there as a kid visiting my grandparents, which included many trips to Estrada’s. We’ve been searching for the Spanish Macaroni recipe for a long time, we’re going to give yours a shot, along with all the other recipes you’ve posted here. Thanks! Mike
Just looking at macaroni recipe about being a take off from the enchiladas recipe, it’s not.