Chiles rellenos (spicy meat filled peppers)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef stew meat |
| 4 | cups | Water |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Corriander, ground |
| ½ | teaspoon | Cloves, ground |
| 2 | Cloves garlic, minced | |
| 2 | tablespoons | Onion, chopped |
| 1 | cup | Raisins |
| 12 | Green chiles | |
| 1 | cup | Flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 1 | cup | Milk |
Directions
Cook meat in water. When done, grind or puree in blender. Mix in 1 ts.
salt, spices, garlic, onion, and raisins. Add enough broth to moisten and cook untill thick. Parch and peel chiles and stuff with meat mixture.
Prepare batter; combine flour, baking powder and ½ ts. salt, the add the eggs and milk, beating to form smooth batter. Dip each chile in batter and place in deep fat heated to 375 F. Fry until golden. Keep warm untill all are completed. Serve immediately. Serve with or without a tomato sauce or salsa; or, serve sauce on side dish.
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