Ingredients
- 12 chilies poblanos
- 1/3 cup canola oil
- 2 pounds lean ground round beef
- 1 cup chopped yellow or green onion
- 1 garlic clove, chopped
- 2 cups fresh diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1 teaspoon ground black pepper
Batter:
- 8 eggs, separated
- 2 cups flour
- 3 cups cooking oil
- Ranchero Sauce, recipe follows
- Queso Blanco, shredded, for garnish
- Chopped cilantro, for garnish
Directions
Roast the poblanos over a gas flame, turning until blistered and slightly charred all over. Put them in a heavy plastic bag and set aside to steam for 10 to 20 minutes. Peel the skin. Carefully make a lengthwise slit in each of the peppers and remove the seeds and membranes. Rinse and drain well using paper towels pat the peppers dry.
Heat oil in a large skillet or saucepan, add meat and brown. Add chopped onion, and garlic stirring for one minute. Add tomatoes, salt, cumin and black pepper and cook for 10 to 15 minutes. Stir constantly until meat stuffing is dry. Set aside to cool.
Stuff the peppers with the filling and secure with a toothpick.
In a bowl beat egg whites until stiff and foamy. Add egg yolks to egg whites and blend.
In a separate bowl add flour for dusting peppers and set aside.
In a deep skillet heat the oil. Batter and flour dust peppers and drop into hot oil. Fry to a golden brown on both sides. Lay peppers on paper towels to soak up excess grease. Serve chili rellenos topped with Ranchero Sauce, garnished with shredded queso blanco and chopped cilantro.
Salsa Ranchero:
- 1/3 cup cooking oil
- 1 onion, chopped
- 1 garlic clove, chopped
- 2 bell peppers, green or red
- 4 tomatoes, diced
- 1 can chopped tomatoes
- Dash cumin
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By whebert47_12660287
Austin, 83
on May 27, 2010
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DO NOT RINSE PEPPERS...you wash all the good flavoring down the drain....the chef that said to wash doesn't know what he/she is talking about....wipe the peppers down with paper towel ...a little bit of charred skin is not going to killyou...besides it will be covered ...for the best recipe ever for chili rellenos go to HATCH peppers web site follow the recipe ...it is excellent
By dmreed
Poway, CA
on April 23, 2010
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I much prefer my chile rellenos stuffed with cheese rather than meat.
But I am looking for a Mexican white sauce that a local Mexican restaurant uses over their chile rellenos...the waiter said it is called a ranchero(a or Spanish sauce but all such sauce recipes I have found online use tomatoes.
Can anyone refer me to a Mexican white sauce recipe for chile rellenos?
By anasazijames_12...
Austin, 83
on December 31, 2009
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Not enough spice. I'm from the southwest and we love our spices. I used more cumin, paprika and chili powder. I don't use ground beef but thinly sliced stew meat. I also used a smokey chipolte sauce and melted, shredded Mozzarella cheese on top. The mild cheese of Mozzarella will go better with a little more spice in the meat. I've yet to find my 5 star chile Relleno recipe. When I visit a Mexican restaurant for the first time or Tex.-Mex. place, I always order chilie rellenos. They are not the easiest to make but this dish sets the bench mark on whether the cook is good or knows real Mexican flavor and food. I'll throw down with anyone. :
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