Chiles Rellenos Jalapenos
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 190
- Total Fat
- 13
- Saturated Fat
- 3
- Carbohydrates
- 14
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 6
- Cholesterol
- 20
- Sodium
- 355
- Total: 1 hr 40 min
- Prep: 15 min
- Inactive: 35 min
- Cook: 50 min
Ingredients
1/2 red onion, halved and thinly sliced
1/3 cup fresh lime juice (from about 5 limes)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons dried oregano, crumbled
Salt
For the sauce:
2 tomatoes, cored
1/4 white onion
3 cloves garlic
1 tablespoon vegetable oil
For the jalapenos:
1 tablespoon vegetable oil, plus more for frying
16 jalapeno peppers
1 small red potato, diced
1 small carrot, diced
2 tablespoons finely diced white onion
1 clove garlic, minced
8 ounces ground beef
1/4 cup raisins
Salt and freshly ground pepper
Directions
- Make the pickled onion: Combine the red onion, lime juice, olive oil, oregano and 1/2 teaspoon salt in a small bowl. Let stand 30 minutes or up to 1 day; drain.
- Meanwhile, make the sauce: Fill a medium pot with water and add the tomatoes, onion and garlic. Bring to a boil and turn off the heat; let cool. Drain the ingredients, then transfer to a blender and puree until smooth; season with salt. Heat the vegetable oil in a medium saucepan; add the tomato mixture and cook until slightly reduced, about 10 minutes. Set aside.
- Prepare the jalapenos: Heat 1/2 inch vegetable oil in a large saute pan over medium-high heat until very hot. Fry the jalapenos until blistered, 3 to 4 minutes per side. Transfer to a paper towel-lined plate to drain, then place in a bowl and tightly cover with plastic wrap. Let steam about 15 minutes, then peel off the blistered skins using a paring knife or rub with a kitchen towel. Using a sharp small knife, cut a T in each jalapeno, starting at the top of the pepper and running almost to the bottom. Using a very small spoon or the tip of the knife, carefully remove the seeds and veins. Set the peppers aside.
- Make the filling: Heat 1 tablespoon vegetable oil in a medium skillet. Add the potato and cook, stirring, until golden and crisp, about 10 minutes. Transfer to a plate using a slotted spoon. Add the carrot, onion and garlic to the skillet; cook, stirring, until fragrant, 5 minutes. Add the beef and cook, breaking up the meat, until it starts browning, about 5 minutes. Add the raisins and potato. Cook, stirring, until the meat is cooked through, about 10 more minutes. Season with salt and pepper.
- Reheat the sauce, adding up to 1/2 cup water if it is too thick. Divide the beef mixture among the jalapenos. Top with the tomato sauce and pickled red onion.