STUFFED POBLANO PEPPERS
Chiles Rellenos, an easy to follow step by step photo tutorial. Enjoy making these delicious stuffed poblano peppers with ground beef picadillo at home.
Provided by Mely Martínez
Categories Beef
Time 1h35m
Number Of Ingredients 16
Steps:
- Chiles Rellenos: Place a skillet over a medium-high heat. Add oil to warm and add the ground meat to cook breaking down the lumps that form. About 5 minutes. Add the onion and garlic until slightly translucent. Add the carrots and keep cooking for about 5 more minutes. After that time add the potatoes to cook stirring frequently.
- While the meat and vegetables are cooking, place the tomatoes and water in the blender process to form a puree. Add this tomato puree to the skillet and stir in the rest of the ingredients. Simmer until vegetables are cook and liquid has reduced and very little remains. In case the liquid has reduced before the vegetables are cooked add some more water during the cooking process. Cool before stuffing the peppers.
- Once your peppers are clean and seed removed dry them with a paper towel. Gather all your ingredients for the final preparation.
- Stuff the pepper using a spoon being careful not to overstuff or the fill will spill while frying it.
- In a large frying pan heat the oil. The oil should be about 3/4 in. deep. While the oil heats beat the egg whites until they form stiff peaks and then stir in the yolks one by one while beating until you have a fluffy batter season with salt.
- Spread the flour on a large plate and coat the peppers lightly, one by one. Shake off any excess of flour. Making sure they do not open while doing this step.
- Once the peppers are covered with the flour, dip into the beaten eggs making sure it is well coated.
- Carefully place the peppers in the hot oil, do not overcrowd the skillet. Fry each side until it gets a deep golden color. It will take a few minutes on each side. It takes practice to master this step, use a large spatula to help you turn the peppers gently. Place the pepper on a paper towel to absorb the oil.
Nutrition Facts : ServingSize 1 g, Calories 569 kcal, Carbohydrate 28 g, Protein 22 g, Fat 42 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 163 mg, Sodium 312 mg, Fiber 6 g, Sugar 7 g, UnsaturatedFat 27 g
CHILES RELLENOS WITH PICADILLO
Make and share this Chiles Rellenos With Picadillo recipe from Food.com.
Provided by cookiedog
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 30
Steps:
- 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.
- To Prepare Tomato Ranchero Sauce:Combine and puree the tomatoes, onion, cilantro, cumin, and garlic in a food processor.
- Heat the oil in a saucepan or skillet and fry the tomato puree over high flame. Add broth, and salt. Simmer for 10 minutes until the sauce thickens slightly and is heated through. If sauce tastes somewhat bitter, add a pinch of sugar. Sprinkle with a dash of hot red pepper sauce. Sauce may be served hot or cold. Yield is about 2 cups.
- 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.
Nutrition Facts : Calories 690.8, Fat 42.5, SaturatedFat 9.9, Cholesterol 263.1, Sodium 531.2, Carbohydrate 46.6, Fiber 14.4, Sugar 15.5, Protein 37.9
CHILES RELLENO DE PICADILLO
Steps:
- In a medium skillet, heat the oil over medium heat. Saute the onion and the chiles for 7 to 8 minutes, or until translucent. Add the salt, pepper, and garlic and cook for 2 minutes more, until the aroma of the garlic has been released. Add the diced tomatoes, tomatillos, bay leaves, thyme, epazote, and water. Reduce the heat and simmer uncovered, stirring occasionally, for 15 to 20 minutes, until thickened. Remove from the heat and discard the bay leaves. Cover and set aside until ready to serve.
- To make the picadillo, in a blender, puree the tomatoes with their liquid. In a large heavy skillet, heat the oil over medium heat. Saute the onion with the salt and pepper, stirring occasionally, for about 5 minutes, or until soft. Add the garlic and cook for 2 minutes more. Add the turkey and spread it into an even layer in the pan. Saute, stirring frequently, until light brown. Add the cinnamon, cloves, pureed tomatoes, raisins, and vinegar. Simmer gently, stirring occasionally, until reduced to a thick mass, 30 to 45 minutes. Add the toasted almonds and stir to mix. Cool to room temperature and proceed.
- Make a slit in the side of each roasted chile and carefully scrape out the seeds with your fingers. Place the flour on a plate. In a large mixing bowl, beat the egg whites with the salt to soft peaks. Gently beat in the egg yolks, 1 at a time, and then beat in 1 1/2 tablespoons of the flour. Stop beating as soon as the flour is incorporated. Stuff the chiles with the picadillo, leaving room to re-close the opening, using toothpicks. Roll the chiles in the flour, gently patting off all the excess. In a large heavy skillet, heat about 3/4-inch of vegetable oil over medium-low heat until it registers 375 degrees on an instant-read thermometer. Pick up a chile by its stem and dip into the egg mixture. Lay it into the hot oil and repeat with 3 more chiles. When the chiles are brown underneath, gently roll them over and brown the other side. Drain on paper towels and keep warm in a low oven. Reheat the sauce over low heat while you are frying the chiles. Dip and fry all the remaining chiles, keeping them warm with the others as they are cooked. Ladle about 1/2 cup of the sauce onto each of 6 warm plates, lay 2 chiles on each plate. Top each plate with a few sprigs of parsley and a dollop of crema and serve immediately.
CHILES RELLENOS WITH PICADILLO
Steps:
- 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.
- Combine and puree the tomatoes, onion, cilantro, cumin, and garlic in a food processor.
- Heat the oil in a saucepan or skillet and fry the tomato puree over high flame. Add broth, and salt. Simmer for 10 minutes until the sauce thickens slightly and is heated through. If sauce tastes somewhat bitter, add a pinch of sugar. Sprinkle with a dash of hot red pepper sauce. Sauce may be served hot or cold.
- Yield: about 2 cups
CHILES RELLENOS CON PICADILLO DULCE
Prueba esta sabrosa, fácil y rápida versión del platillo tradicional.
Provided by My Food and Family
Categories Recetas de cena
Time 40m
Yield Rinde 6 porciones.
Number Of Ingredients 6
Steps:
- Calienta el horno a 350ºF.
- Calienta el aderezo en una sartén grande a fuego medio-alto. Añade la carne; cocínala, revolviendo de vez en cuando, durante 5 min. o hasta que esté parejamente dorada. Escúrrela, si es necesario. Incorpora la salsa de tomate. Deja que suelte el hervor. Incorpora las almendras y las pasas; cocina esto, revolviendo de vez en cuando, durante 10 min. o hasta que el líquido se haya consumido.
- Rellena los chiles. Colócalos en una fuente llana para hornear. Pon la tapa.
- Hornea los chiles durante 10 min. o hasta que estén completamente calientes. Sírvelos coronados con la crema agria.
Nutrition Facts : Calories 330, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHILES RELLENOS WITH SWEET PICADILLO
Watch our video to learn how to make a Chile Relleno recipe! Even beginners can make restaurant-quality Chiles Rellenos with Sweet Picadillo.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 6 servings, one stuffed chile each.
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF. Brown meat in dressing in large skillet; drain, if necessary. Stir in tomato sauce. Bring to boil. Stir in nuts and raisins; simmer on medium-low 10 min. or until no liquid remains, stirring occasionally.
- Spoon into chiles. Place in shallow baking dish; cover with foil.
- Bake 10 min. or until heated through. Serve topped with sour cream.
Nutrition Facts : Calories 330, Fat 19 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 85 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g
CHILES POBLANOS RELLENOS A LA MEJICANA (MEXICAN STUFFED POBLANO
Authentic chile rellenos are not battered in flour or cornmeal. The only thing that they are dipped in is eggs. I know this because I have watched real mexican cooks make these in guadalajara mexico. They are a bit tiddious to make but I asure you that the outcome will be well worth it. I do not mind the work that goes into it becuase I enjoy the wonderful impression on my guests faces when they take a bite of this authentic dish. You should serve sauce over them as there really is not a chille relleno with out a sauce (you can look up multipurpose tomato sauce for my particular recipe). You can use toothpicks to help keep the chilles closed during frying but make sure to remove them after cooking. A rule of thumb that I use is that I use 1 egg as batter per chile, for example: 6 eggs for 6 chiles. Also make sure to drain fried chiles very well on a paper towel. When buying poblano peppers, try to find wide peppers. Usually these are easier to handle when frying. It is better to buy cheese that you can slice and not shredd as it is easier to stuff and it holds it shape better.
Provided by Chef Sarita in Aust
Categories Mexican
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- On medium heat in a large frying pan, cook beef, onion and garlic. Add the chicken bullion and salt to taste. Drain of excess fat and set aside.
- Meanwhile on a comal (or over open flame) roast chile until skin is charred and blistered, turning occasionally for even roasting. About 2 -3 minute on each side. Place the chiles in a plastic bag and cover with towel. Let rest for about 15 minute Once cooled, peel as much skin as possible without tearing the chile. Slice a small slit on side of chile and gently remove stem, membranes and seeds with your fingers. If too many seeds are left, try putting small opening of chile under soft running water for remaining seeds to wash out and dry with towel.
- In a clean bowl and with clean beaters, beat egg whites until foamy peaks form. About 5-7 minute Set aside. In another bowl, beat egg yolks until thick and yellow, about 4-6 minute Set aside.
- Fill large frying pan with oil to about 3/4 way up of pan. Heat on medium high heat. IMPORTANT to make sure oil is hot enough to cook before placing peppers. Test oil by placing tiny amount of egg white in oil and waiting to hear if it immidietly sizzles.
- Assemlble your work station: Beginning with meat, then chiles, then cheese, then egg yolks, then egg whites and finnally ending at the hot oil.
- Stuff chiles with meat first (do not overstuff) with about 2 table spoons of meat, depending on size of chiles. Then place 2 slices of cheese lenghwise in the chiles. Try to keep chile opening closed (you can secure with 2 toothpicks).
- Place chile inside of bowl with yolk, gently lifting chile and supporting it under neath with both hands. Brush top side with yolk.
- Gently dip yolk covered chile in egg white mixture (try to spoon egg white on top if not covered enough).
- Gently slide chile into frying pan and let fry. While it is frying, with a wide slotted metal spoon, spoon some hot oil on top of chile. The egg whites will start to puff up. Fry for about 3 mins or until brown on that side. Gently flip with a spatula and fry the other side until brown.
- Drain WELL on paper towl. Dabb top of chiles with paper towel to try to remove excess oil.
- Pour tomato sauce over chile and crumble queso fresco on top.
Nutrition Facts : Calories 479.6, Fat 31.6, SaturatedFat 14.8, Cholesterol 299.2, Sodium 691, Carbohydrate 15.7, Fiber 3.9, Sugar 1, Protein 33.7
DIANA DáVILA'S CHILES RELLENOS
In her singular take on chiles rellenos, Diana Dávila crosses two classic Mexican preparations of the dish - chiles rellenos ahogados and chiles en nogada - to come up with her own remarkable variation. Roasted, peeled poblanos are stuffed with a ground meat picadillo spiked with apples, raisins, cider vinegar and brown sugar, then dunked in a feathery egg batter and fried until golden. Just before serving, those stuffed, fried chiles are bathed in a brothy tomato sauce lightened with carrot juice. It does take time to put all the elements together, but you won't regret a minute of it when you taste what might be the best chiles rellenos you've ever had: complex, sweet and spicy, and deeply brawny. At Mi Tocaya Antojería, her restaurant in Chicago, Ms. Dávila uses a combination of chopped duck confit and ground pork for the picadillo. But using all ground pork works equally well.
Provided by Melissa Clark
Categories meat, vegetables, main course
Time 2h30m
Yield 8 servings
Number Of Ingredients 27
Steps:
- Prepare the sauce: In a large bowl, toss plum and cherry tomatoes with 1 teaspoon salt. Use your hands to smush the tomatoes until their skins soften and break apart, then let sit for 20 minutes.
- Meanwhile, in large pot or Dutch oven, heat oil over medium heat. Add onion, garlic, sliced chiles and 1/2 teaspoon kosher salt. Cook, stirring occasionally, until vegetables are softened but not browned, 8 to 10 minutes. Stir in tomatoes and their liquid, bring to a simmer, and continue to simmer for 20 minutes.
- Stir in carrot juice, stock and 1/2 teaspoon salt, and simmer for another 20 minutes. The sauce should be thin and brothy. Use an immersion blender (or transfer mixture to a regular blender) and blend briefly; the mixture should still be somewhat chunky. Taste and season with more salt if necessary. (Sauce can be made up to 3 days ahead.)
- Make the filling: In a large skillet, heat the duck fat or oil over medium heat. Add the onion, apple, garlic and salt, and cook, stirring, until the apples and onions soften, 8 to 10 minutes. Stir in raisins, vinegar and brown sugar, and cook until reduced to a glaze, about 4 minutes.
- Stir in pork and red-pepper flakes, and use a metal spoon to break up the pork into pieces. Cook until pork is no longer pink and much of the liquid has evaporated, about 10 minutes. Raise the heat and let the pork take on a little color at the edges, 5 to 10 minutes longer. Remove from heat. (Filling can be made up to 3 days ahead.)
- Roast the poblanos: Heat the broiler, and line a rimmed baking sheet with foil. Arrange poblanos in an even layer, and broil until blackened on one side, 4 to 6 minutes. Turn over and blacken the other side, another 4 to 6 minutes, then transfer to a large heat-proof bowl. Cover and let steam until softened, 10 to 15 minutes.
- Peel the blackened skin off the poblanos, then cut a slit in one side of each pepper and remove seeds (keep the stems). Using paper towels to wipe away the skins and slippery seeds can help with this task.
- Stuff the poblanos with the filling, folding poblano seams together. Place flour on a plate, and gently roll stuffed peppers in flour to coat. Transfer to a rimmed baking sheet and freeze for 20 to 30 minutes. (Freezing is optional, but this will make them easier to fry.)
- Make the batter: Place egg yolks in a large bowl and beat until frothy. Place egg whites in the bowl of an electric mixer and whip to stiff peaks. Fold the egg yolks into the whites, along with a pinch of salt.
- Heat 1 1/4 inches of vegetable oil in a large skillet over medium heat (it's hot enough when a drop of batter sizzles in the oil). When hot, dip one pepper by its stem into egg batter, then transfer to hot oil. Fry until golden on all sides, about 3 to 4 minutes per side. Repeat with remaining peppers, making sure not to crowd the pan. Transfer fried peppers as they cook to a wire rack placed over a rimmed baking sheet, and immediately sprinkle with salt.
- When all the peppers are fried, reheat sauce. Lower peppers into sauce and simmer for 2 to 3 minutes, so the batter absorbs the sauce. Transfer to serving plates and spoon more sauce on top. Sprinkle with epazote, if using, and cilantro.
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