Chiles Rellenos

Chiles Rellenos seems to be one of the Mexican dishes that most Americans know.  They can be served hot or cold, with a sauce or without, battered or not.  And I have not even started with the fillings….

Chiles Poblanos

Chiles
In Mexico, we only use Chiles Poblanos.  The first thing you have to do is remove the “skin”.  The best way to do that is to char them either over an open flame on the stove or under a broiler.  You really need to keep turning them to make sure that they have a nice char that is even around the chile.  Place them in a bowl and cover with plastic wrap and a damp towel.  Let them sit while you make the filling.  Rub off the skin and make a careful slit along the length of the chile, to remove the seeds and ribs.  Try to keep the chile as intact as you can.  Rinse and place on a towel to dry.

The filling can be as simple as Mexican cheese, frijoles or tuna, or a combination of meats, also known as Picadillo.

For the Picadillo
2 lbs ground beef or pork or a combination
1/2 onion finely chopped
3 cloves garlic finely chopped
1/4 tsp clove
1/4 tsp cumin
1/2 tsp cinnamon
4 Tablespoons raisins
4  Tablespoons slivered almonds
2 Tablespoons candied mexican acitron  (can substitute ginger)
1 Pound of tomatoes, peeled, seeded and chopped
Salt and Pepper to taste

Saute meat with onions until browned.  Add the rest of the ingredients and simmer for 10 minutes.  Check seasoning.  Let cool.

Fill the chiles being careful to keep the integrity of the chiles.  To serve, you can either place in an oven proof dish and cover with a simple tomato sauce or you can dredge the chiles in flour, then egg whites that have been beaten to peaks.  Fry in oil until brown and then serve with a tomato sauce.

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