Chiles Rellenos

Chiles Rellenos
Photo by Scott Phillips

Ingredients

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

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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