Chiles Rellenos

Chiles Rellenos
Photo by Scott Phillips

Ingredients

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