Chiles Rellenos

Chiles Rellenos
Photo by Scott Phillips

Ingredients

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

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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