Poblano peppers stuffed with spiced ground beef (picadillo), battered and fried.
Ingredients
Scale
Measurement units
- 8 whole poblano peppers
- 1 lb ground beef
- 1 medium white onion, diced
- 3 cloves garlic cloves, minced
- 2 medium Roma tomato, diced
- ¼ cup raisins
- ¼ cup slivered almonds
- ½ tsp ground cinnamon
- 0.125 tsp ground cloves
- 1 tsp salt
- 5 whole eggs, separated
- ½ cup flour
- 1 cup vegetable oil
- 6 medium Roma tomatoes
- 1 cup chicken broth
Ingredients
Scale
Measurement units
- 8 whole poblano peppers
- 1 lb ground beef
- 1 medium white onion, diced
- 3 cloves garlic cloves, minced
- 2 medium Roma tomato, diced
- ¼ cup raisins
- ¼ cup slivered almonds
- ½ tsp ground cinnamon
- 0.125 tsp ground cloves
- 1 tsp salt
- 5 whole eggs, separated
- ½ cup flour
- 1 cup vegetable oil
- 6 medium Roma tomatoes
- 1 cup chicken broth
Instructions
Roast the poblanos
Char, steam, peel, seed. Keep stems intact.
Ingredients
- poblanos (8 whole)
Make the picadillo
Brown beef with onion. Add garlic, tomato, raisins, almonds, cinnamon, cloves, salt. Cook 15 minutes until liquid evaporates. Cool slightly.
Ingredients
- beef (1 lb)
- onion (½ medium)
- garlic (3 cloves)
- tomato (2 medium)
- raisins (¼ cup)
- almonds (¼ cup)
- cinnamon (½ tsp)
- cloves (0.13 tsp)
- salt (1 tsp)
Make the sauce
Roast tomatoes. Blend with remaining onion and broth. Fry, simmer 15 minutes.
Ingredients
- tomatoes (6 medium)
- broth (1 cup)
Stuff and batter
Fill poblanos with picadillo. Dust with flour. Beat whites stiff, fold in yolks. Coat chiles.
Ingredients
- eggs (5 whole)
- flour (½ cup)
Fry in hot oil
Fry in 350°F oil until golden. Drain. Serve on tomato sauce.
Equipment
- deep skillet
Ingredients
- oil (1 cup)
Before you cook
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?
