Chiles Rellenos

Chiles Rellenos
Photo by Scott Phillips

Ingredients

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