Chiles Rellenos

Chiles Rellenos
Photo by Scott Phillips

Ingredients

  • ¼ tsp. ground cinnamon
  • 1 tsp. ground cumin
  • ½ cup slivered almonds
  • 1 medium yellow onion, quartered lengthwise
  • Kosher salt
  • 1 lb. 80% lean ground beef or ground turkey
  • 1-¼ lb. ripe tomatoes, peeled and finely chopped (about 2-¼ cups) or one 28-oz. can whole plum tomatoes, drained and finely chopped
  • + 18 more ingredients
    • ½ cup raisins
    • 2 lb. ripe tomatoes, cored and halved horizontally
    • 1 tsp. ground cumin
    • Kosher salt
    • ½ cup lower-salt chicken or beef broth
    • 4 tsp. finely chopped garlic (4 medium cloves)
    • 4 cups vegetable oil
    • ¼ cup extra-virgin olive oil
    • Kosher salt
    • 5 large eggs, at room temperature, separated
    • 8 large poblano chiles
    • 4-½ oz. (1 cup) all-purpose flour
    • 1 medium green bell pepper, finely chopped
    • 2 Tbs. finely chopped garlic (6 medium cloves)
    • 1 medium white or yellow onion, finely chopped
    • 1 tsp. dried oregano, preferably Mexican
    • ¼ cup extra-virgin olive oil
    • 1 tsp. dried oregano, preferably Mexican

In a heavy-duty 12-inch skillet, heat the oil over medium heat until shimmering hot. Add the garlic and cook, stirring, until fragrant, about 20 seconds. Add the onion and cook until pale golden, about 5 minutes. Add the green pepper and cook until tender, about 3 minutes. Add the tomatoes, cumi...

View full recipe at Fine Cooking

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