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Ingredientes
- 1/2 x onion minced
- 2 x garlic cloves chopped
- 2 x bay leaves
- 2 Tbsp. canola oil
- 1 lb grnd beef Salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. fresh Mexican oregano leaves
- 1/4 tsp grnd cloves
- 1/2 tsp grnd cinnamon
- 1/2 c. tomato paste - (to 1)
- 2 x chipotles in adobo sauce
- 3 Tbsp. golden brown raisins - (to 6)
- 3 Tbsp. slivered almonds toasted
- 1/2 c. pimento-stuffed green olives sliced
- 1/2 c. crumbled queso blanco - (to 1)
- 8 lrg poblanos Vegetable oil for frying Flour for dredging Salt to taste Freshly-grnd black pepper to taste
- 4 x Large eggs separated Tomato Ranchero Sauce (see recipe)
Direcciones
- To prepare Picadillo: In a large skillet, saute/fry the onion, garlic and bay leaves in oil over moderate heat, stirring, till the onion is softened. Add in the beef, and continue to cook till the beef is no longer pink; breaking up any lumps with a wooden spoon. Season with salt and pepper. Stir in oregano, cloves, and cinnamon.
- Pour out any excess fat and stir in the tomato paste till thoroughly incorporated. Add in chipotles, raisins, almonds, and olives; salt to taste. Remove from heat. When mix is cold, add in cheese and mix well.
- Char the flesh of the peppers over a gas flame, under a broiler or possibly on a grill. Alternatively, set a rack over an electric burner or possibly use a very warm heavy frying pan. Cook, turning frequently, till the skins are blistered all over. Take care not to overcook and burn right through the pepper.
- Put peppers in a bowl, cover with plastic wrap and let sweat for about 10 min to loosen the skins. Rub off as much skin as possible and cut a slit along the side of each pepper, keeping the stems and tip intact. Carefully remove the seeds and inner membranes, but don't rinse with water.
- Heat 1-inch of oil in a heavy skillet over medium heat till very warm. Place flour in a shallow platter and season with salt and pepper. Beat egg whites till foamy, add in a healthy pinch of salt, and whip to stiff peaks. Lightly beat the egg yolks and fold into the whites.
- Stuff the chiles with picadillo, leaving sufficient room to close the opening. Overlap the seam slightly and gently squeeze closed. Secure with wooden toothpicks if you like. Pat the peppers dry and lightly coat in the seasoned flour.
- Pick the chile up by its stem and dip into the egg batter, making sure they are well covered, tap off excess. Fry till proportionately browned, about 3 min each side. The egg burns easily so take care not to cook too long. Drain on paper towels.
- To serve, ladle a pool of Tomato Ranchero sauce on plates and set chiles rellenos on top, serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 4 servings | |
| Calories 231 | |
| Calories from Fat 135 | 58% |
| Total Fat 15.17g | 19% |
| Saturated Fat 3.52g | 14% |
| Trans Fat 0.03g | |
| Cholesterol 217mg | 72% |
| Sodium 343mg | 14% |
| Potassium 524mg | 15% |
| Total Carbs 16.01g | 4% |
| Dietary Fiber 2.6g | 9% |
| Sugars 9.64g | 6% |
| Protein 10.38g | 17% |
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