Chiles Rellenos

Chiles Rellenos
Photo by Scott Phillips

Ingredients

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

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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