Chiles Rellenos

Chiles Rellenos
Photo by Scott Phillips

Ingredients

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

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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