Chiles Rellenos

Chiles Rellenos
Photo by Scott Phillips

Ingredients

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

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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