Chiles Rellenos With Picadillo Recipe - Cooking Index
Chiles Rellenos With Picadillo Recipe - Cooking Index
| Picadillo | ||
| 1/2 | Onion - chopped | |
| 2 | Garlic cloves - minced | |
| 2 | Bay leaves | |
| 2 tablespoons | 30ml | Canola oil |
| 1 lb | 454g / 16oz | Ground beef |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 tablespoon | 15ml | Fresh Mexican oregano leaves |
| 1/4 teaspoon | 1.3ml | Ground cloves |
| 1/2 teaspoon | 2.5ml | Ground cinnamon |
| 1/2 cup | 118ml | Tomato paste - (to 1) |
| 2 | Chipotles in adobo sauce | |
| 3 tablespoons | 45ml | Golden raisins - (to 6) |
| 3 tablespoons | 45ml | Slivered almonds - toasted |
| 1/2 cup | 118ml | Pimento-stuffed green olives - sliced |
| 1/2 cup | 118ml | Crumbled queso blanco - (to 1) |
| Chiles Rellenos | ||
| 8 | Poblanos (large) | |
| Vegetable oil - for frying | ||
| Flour - for dredging | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 | Eggs - separated | |
| Tomato Ranchero Sauce - (see recipe) |
To prepare Picadillo: In a large skillet, saute the onion, garlic and bay leaves in oil over moderate heat, stirring, until the onion is softened. Add the beef, and continue to cook until 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 until thoroughly incorporated. Add chipotles, raisins, almonds, and olives; salt to taste. Remove from heat. When mixture is cool, add cheese and mix well.
Char the flesh of the peppers over a gas flame, under a broiler or on a grill. Alternatively, set a rack over an electric burner or use a very hot heavy frying pan. Cook, turning frequently, until 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 minutes 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 do not rinse with water.
Heat 1-inch of oil in a heavy skillet over medium heat until very hot. Place flour in a shallow platter and season with salt and pepper. Beat egg whites until foamy, add a pinch of salt, and whip to stiff peaks. Lightly beat the egg yolks and fold into the whites.
Stuff the chiles with picadillo, leaving enough room to close the opening. Overlap the seam slightly and gently squeeze closed. Secure with wooden toothpicks if desired. 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 until evenly browned, about 3 minutes 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.
Source:
FOOD 911 with Tyler Florence - (Show # FO-1C04) - from the TV FOOD NETWORK
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