Yield: 1 Servings
Measure | Ingredient |
---|---|
12 \N | Green chiles-whole; roasted and peeled, |
¼ cup | Flour for dredging chiles |
1 cup | Raisins |
2 tablespoons | Minced onions |
¼ teaspoon | Garlic salt |
32 \N | Coriander seed; crushed |
2 cups | Cheddar cheese; grated |
½ teaspoon | Cloves; ground |
4 cups | Water |
1 pounds | Boiling beef |
6 \N | Eggs |
6 tablespoons | Flour |
BEEF
BATTER
***CHILES*** Roast, steam in bag and peel chiles. Slit the chiles lengthwise and remove seeds and veins, leaving the stem intact. Dredge the chiles in ¼ cup of flour and shake off all excess.
***BEEF*** Cook the boiling beef in the 4 cups of salted water. When done, grind in food processor and add, raisins, onions, garlic salt, cloves and coriander seeds. Mix well and simmer a few minutes. This must be thick.
***BATTER*** Seperate the whites from the yolks. Beat the whites very stiff. Beat the yolks and fold into beaten whites. Add the 6 tbs of flour and fold in.
***MAKING THE RELLENOS*** Spoon the meat mixture into the chiles. Add some cheese Dip the chiles into the batter and fry, at medium heat, in a small amount of cooking oil, turning to brown both sides.
]]]]] waltgray@...
Recipe by: Indian-Mexican Recipes---Walt Posted to CHILE-HEADS DIGEST V4 #120 by Walt Gray <waltgray@...> on Sep 12, 1997