Boiling beef-chile rellenos
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Green chiles-whole; roasted and peeled, | |
| ¼ | cup | Flour for dredging chiles |
| 1 | cup | Raisins |
| 2 | tablespoons | Minced onions |
| ¼ | teaspoon | Garlic salt |
| 32 | Coriander seed; crushed | |
| 2 | cups | Cheddar cheese; grated |
| ½ | teaspoon | Cloves; ground |
| 4 | cups | Water |
| 1 | pounds | Boiling beef |
| 6 | Eggs | |
| 6 | tablespoons | Flour |
Directions
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