Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 12 \N | Green chiles |
| 1 pounds | Boiling beef |
| 1 cup | Raisins |
| 2 tablespoons | Minced onion |
| ¼ teaspoon | Garlic salt |
| 1 teaspoon | Salt |
| 32 \N | Crushed corriander seeds |
| 2 cups | Grated cheese |
| ½ teaspoon | Ground cloves |
| 4 cups | Water |
| 6 larges | Eggs |
| 6 tablespoons | Flour |
BATTER
Date: Mon, 18 Mar 1996 17:46:26 -0500 From: Walt Gray <waltgray@...>
A little different Chile relleno for those that eat chiles for the taste.
Roast and peel the chiles. Cook the beef in the 4 c boiling salted water.
When done grind in a processor, not to fine. Place meat in a pan and add the raisins, onions, garlic salt, cloves and crushed corriander seeds.
Mix well and simmer for a few minutes. This must be thick. Add the cheese and mix well. Separate the eggs, beat the whites very stiff. Beat the yolks stiff and fold into the beaten whites. Add the flour. Place meat mixture into peeled and cleaned chiles. Dip into batter. Fry in small amounts of oil on medium heat 375F until golden brown.
CHILE-HEADS DIGEST V2 #270
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .