Name: Picadillo Egg Rolls
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT2H35M0.000S
Yield: 10 servings
Ingredients: 1/2 cup vegetable oil; 2 cloves garlic, minced; 2 pounds ground beef; 2 poblano peppers, diced; 2 potatoes, diced; 1 onion, diced; 1 cup tomato sauce; 1/2 cup golden raisins; Two 1.41-ounce packages sazón azafrin; 1 tablespoon ground cumin; 1 tablespoon salt; 1 tablespoon sugar; 1/2 cup plus 2 tablespoons shredded red cabbage; 10 wonton skins; 1/2 cup plus 2 tablespoons Chihuahua cheese; Egg yolks, for the egg wash; All-purpose flour, for dusting; Vegetable oil, for frying; 1/2 cup chopped fresh cilantro; 3 chipotle peppers in adobo plus 2 tablespoons adobo sauce; 1 tablespoon brown sugar; 2 teaspoons lime juice; 1/8 teaspoon salt; 1/8 teaspoon ground pepper; 2 cloves garlic; 4 cups mayonnaise

Directions

Special equipment:

a deep-fry thermometer

For the picadillo: In a shallow 10- or 12-quart brazier or roasting pot, add the oil, garlic and ground beef. Cook on medium heat to brown up the meat, 5 to 10 minutes. Turn up to high heat and add the poblanos, potatoes and onions to the pot. Add the tomato sauce, raisins, sazón azafrin, cumin, salt, sugar and 1 cup water; stir thoroughly with a wooden spoon. Bring to a boil over high heat for 10 minutes, then reduce to low heat. Allow the mixture to simmer and fully cook for 45 minutes. Transfer the meat and sauce to a hotel half-deep pan or large container and let cool.
For the egg rolls: Place 1 tablespoon red cabbage 1/2 inch away from the bottom corner of a wonton skin. Place 1 tablespoon cheese on top of the red cabbage. Add 1/4 cup picadillo mix. Pull the bottom corner over the ingredients and tuck it under the meat, firmly. Roll about halfway, then fold both ends into the middle. Rub the egg wash over the remainder of the wrap, then finish tightly rolling the egg roll. Place on a floured sheet pan and make more egg rolls.
For the chipotle aioli: Add the cilantro, adobo, brown sugar, lime juice, salt, pepper and garlic to a blender. Blend thoroughly until there are no chipotle clumps. Add to a large mixing bowl. Add the mayo and mix well until thoroughly blended. Refrigerate.
For the egg rolls: Pour the oil into a small pot (just enough oil to submerge the egg rolls) and heat to 325 degrees F. Carefully place a couple egg rolls into the oil and fry, keeping them moving in the oil to make sure each side cooks evenly, until golden brown, about 5 minutes. Lay a sheet of paper towel on a plate and place the finished egg rolls on top to help absorb the excess oil. Cut the egg rolls on a bias and serve with the chipotle aioli dipping sauce.