Chiles Rellenos

Chiles Rellenos
Photo by Scott Phillips

Ingredients

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

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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