Stuffed Chiles with Minced Beef
Chiles Rellenos con PicadilloPicadillo is a popular filling for chiles rellenos. It is made of minced pork, beef, or chicken, combined with onions, tomatoes, herbs, spices, and sometimes nuts, raisins, or other fruit. It's quite common in Mexico to serve two rellenos together, one filled with picadillo and another with cheese (see Stuffed Chiles with Cheese).
Ingrediënten
Makes 6 servings
- Tomato Sauce for Stuffed Chiles
- 1½ cups minced pork Or beef , Minced Spicy Pork
- 6 fresh poblano or Anaheim chiles roasted and peeled
- ½ cup all-purpose flour
- 4 large eggs separated
- ¼ teaspoon salt
- Vegetable Oil for frying, such as corn oil
Instructies
- Prepare the tomato sauce.
- Reserve, covered, off heat.
- Prepare the beef filling.
- Reserve.
- Prepare the chiles.
- Then, with a small, sharp knife cut a slit lengthwise from the stem end to within 1-inch of the tip of each roasted and peeled chile.
- Keep the stems intact.
- Cut out the seed pod and rinse the chiles under running water to wash out the remaining seeds.
- Pat the chiles dry with paper towels.
- Stuff each chile with about ½ cup of picadillo.
- Reshape and secure the opening with toothpicks.
- Put all but 1 tablespoon of the flour on a plate.
- Dust the stuffed chiles with flour and reserve on a plate.
- Put the egg whites in a large bowl, and beat with an electric mixer or by hand until foamy.
- Add the salt and beat to soft peaks.
- Beat in the egg yolks one at a time.
- Beat in the reserved 1 tablespoon of the flour.
- In a heavy medium skillet, heat about 1 cup of oil until hot (375°).
- One at a time, dip the chiles into the egg batter to coat.
- Place a chile gently into the hot oil with 2 wooden spoons or tongs.
- Cook, turning once, until golden brown, about 2 minutes per side.
- Drain on paper towels.
- Repeat with remaining chiles.
- Serve with the tomato sauce spooned over the chiles.
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