BEEF & PORK-CHILE RELLENOS
This is not your father's Chile Relleno. It is better!!! Well different, I like regular Chile Relleno also. Also, it seems like it is harder than it is. It just has a lot of steps to it. Many of the steps can be prepared ahead of time and spread out over time to prepare. It is definitely worth it! I originally tasted this version of the Chile Relleno in a restaurant in Lubbock Texas. I found a recipe for something called Picadilly which is an appetizer. I realized this could be adapted to the same relleno I had in Lubbock, so I did and it tastes just like it. I swear.
Provided by gaylecca
Categories Meat
Time 55m
Yield 12 chile rellenos, 12 serving(s)
Number Of Ingredients 12
Steps:
- Brown the ground pork and ground beef. Add, diced tomatoes, raisins, almonds, onions, cumin, garlic, cloves, rice, and coriander. Mix well, cover and simmer for 15 minutes. The water should be all absorbed, if not remove lid and cook until only moist, not watery. This can be done earlier than the rest of the steps, refridgerate if using within a day or freeze if longer. Thaw before using.
- The following steps must be done just prior to serving:.
- Because you are using fresh chiles, they must be peeled, as the batter will not adhere to the slick skins of the chiles/peppers. Do this by charring the chiles either over an open flame (use long fork or tongs over a gas burner) or under the broiler. Then steam them in a hot towel or a closed paper sack, and when they are cool enough to touch, remove the skins. Slit the chiles lengthwise and remove seeds and veins using a teaspoon, leaving the stem intact. Dredge the chiles in 1/4 cup of flour and shake off extra flour.
- Prepare the batter by separating the whites from the yolks. Beat the whites very stiff. Beat the yolks and fold into beaten whites. Fold in the 6 tbs of flour.
- To complete the rellenos, spoon the meat mixture into the chiles. Add some cheese. Dip the chiles into the batter and fry, at medium heat, in 1 inch cooking oil in frying pan at medium high, until light browned on both sides. Use slotted spoon to place chile in oil and to turn and remove.
- Serve with mild Picante sauce on top of Rellenos. (This can be purchased in any grocery store.
- Side dishes that go well with this are refried beans, Mexican rice and tortillas.
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ghassan ghanem
[email protected]This recipe is a keeper! I will definitely be making this again and again.
Landiss Whitener
[email protected]I'm not sure what I did wrong, but my chile rellenos turned out soggy. I think I might have cooked them for too long.
Zain rajpot
[email protected]I had a hard time finding poblano peppers, but I eventually found them at a specialty grocery store. The chile rellenos were worth the effort though! They were so delicious.
Syedzada Hashimali
[email protected]This recipe was a bit too spicy for me, but I still enjoyed it. The chile rellenos were very flavorful and the sauce was delicious.
Jinku
[email protected]I'm not a huge fan of chile rellenos, but I thought this recipe was pretty good. The flavors were nice and the rellenos were cooked well.
MD anarul aili anarul
[email protected]These chile rellenos were a hit at my party! Everyone loved them. They were so easy to make and they tasted amazing.
Shaunna Murphy
[email protected]I love this recipe! The chile rellenos are always so crispy and flavorful. I usually serve them with rice and beans, but they're also great on their own.
Foysal Hassan
[email protected]This was my first time making chile rellenos and they turned out amazing! The recipe was easy to follow and the results were so delicious. I will definitely be making this again.
lahore Lahore
[email protected]I've made this recipe several times and it always turns out great. The combination of beef and pork is perfect and the chile rellenos are always so flavorful. I highly recommend this recipe.
Ahmed Abideen
[email protected]Absolutely delicious! I made this for my family and they loved it. The flavors were amazing and the rellenos were cooked to perfection. I will definitely be making this again.