Chiles Rellenos

Chiles Rellenos
Photo by Scott Phillips

Ingredients

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

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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