Chiles Rellenos

Chiles Rellenos
Photo by Scott Phillips

Ingredients

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

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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