Chiles rellenos #3

Yield: 4 Servings

Measure Ingredient
6 Fresh chiles Poblanos
1 pounds Ground sirloin
½ cup Chopped onion
2 Cloves garlic; chopped
1 teaspoon Cumin
1 teaspoon Black pepper
1 tablespoon Salt
Flour
Corn oil for deep-frying
6 Eggs; separated
Salsa Ranchera (see index)

1. Preheat oven to 350 F. Select the four chiles that are closest in size. Bake until the skins puff, about 25 min. Remove from oven and cover with a wet cloth or towel for 5 min.

2. Peel the skins off. Make a slit in each chile and remove all seeds, being gentle to avoid tearing the chiles.

3. Put 1 cup water and the meat in a saucepan and bring to a simmer. Cook at the simmering point until most of the liquid has evaporated. If any grease comes to the top, it should be skimmed off.

4. Cut the remaining chiles into narrow strips. Add these with the onion, garlic, cumin, pepper, and salt to the meat mixture when it appears to be starting to get dry. Cook a few minutes longer.

5. Stuff the chiles with meat mixture then dust with flour. Begin heating the oil slowly.

6. Beat the egg whites until they peak. Beat the yolks until creamy. Fold the yolks into the whites.

7. Dip the chiles one at a time into the eggs. Gently place two chiles at a time into the hot oil. With a spatula, bathe the chiles with hot oil until the egg appears to have set. Cook 4 min. then turn and cook another 4 min.

Drain on paper towels and keep warm. Repeat the process with the remaining chiles.

8. To serve, spoon a little Salsa Ranchera over the chiles and serve the remaining sauce in a bowl.

CHIQUITA

CONGRESS AVE, DALLAS WINE-PEDRO DOMECQ LOS REYES BLANCO

From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .

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