Chiles Rellenos

Chiles Rellenos
Photo by Scott Phillips

Ingredients

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

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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