How I get my chile relleno batter THIS fluffy

The secret to a light & fluffy chile relleno batter 🌶️✨ Save this for your next batch! Este es el capeado que uso para mis chiles rellenos: ligero, esponjoso y con muy poquitos ingredientes. 🤍 For about 6 chiles rellenos: • 4 large eggs, room temperature • ½ tsp fresh lemon juice 🍋 • 1 tbsp all-purpose flour Step-by-step: 1. Separate the eggs. You’ll use all 4 egg whites, but only 3 yolks, using one less yolk helps keep the batter lighter and fluffier. 2. Start beating the egg whites on medium speed. Once they begin to turn white and foamy, add ½ tsp fresh lemon juice 🍋. The acidity helps stabilize the egg whites so they hold their structure better and give you a light, fluffy batter. 3. Increase to medium-high/high speed and continue beating until stiff peaks form. The whites should look glossy and hold their shape when you lift the beaters. 4. Reduce the mixer to medium-low speed and add the 3 yolks, one at a time, mixing only until each one is incorporated. Don’t overmix, we want to keep as much air in the batter as possible. 5. Turn off the mixer and gently fold in 1 tbsp all-purpose flour using a spatula and folding motions. Be careful not to deflate all that beautiful air you just created. 6. Lightly coat your stuffed chiles with flour before adding the batter, this helps the capeado stick. Want to know how I cook them using much less oil? 👀 I shared the full method in my previous chile relleno Reel. Instead of deep-frying, I add a layer of batter directly to the pan, place the floured chile on top, cover it with a little more batter, and cook until beautifully golden. 🌶️✨ Save this capeado technique for your next chiles rellenos 🤍 #ChilesRellenos #MexicanFood #MexicanRecipes #RecetasMexicanas #CookingTips