Boiling beef-chile rellenos

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

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