Shrimp Chiles Rellenos Grilled In Corn Husks

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Rick Bayless


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An 8-ounce package dried corn husks

12 medium (about 1 1/2 pounds total) fresh Anaheim chiles

1 medium red onion, sliced into 1/2-inch-thick rounds

A little vegetable oil


12 ounces cooked small shrimp, chopped into 1/4-inch pieces

12 ounces shredded Mexican melting cheese (Chihuahua, quesillo, asadero or the like) or Monterey Jack, brick or mild cheddar, shredded (you'll have about 3 cups)

1/2 teaspoon oregano, preferably Mexican

1/2 teaspoon fresh black pepper

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