Spiced ground beef stuffed in mild yellow peppers in tomato broth.
Ingredients
Scale
Measurement units
- 12 whole güero chiles (or banana peppers)
- ¾ lb ground beef
- ½ lb ground pork
- 1 medium white onion
- 4 cloves garlic cloves
- 6 medium Roma tomatoes
- ¼ cup blanched almonds
- ¼ cup raisins
- ¼ cup green olives
- ¼ tsp ground cinnamon
- ½ tsp ground cumin
- 2 cup chicken broth
- 1 tsp salt
- 2 tbsp oil
- ¼ cup fresh parsley
Ingredients
Scale
Measurement units
- 12 whole güero chiles (or banana peppers)
- ¾ lb ground beef
- ½ lb ground pork
- 1 medium white onion
- 4 cloves garlic cloves
- 6 medium Roma tomatoes
- ¼ cup blanched almonds
- ¼ cup raisins
- ¼ cup green olives
- ¼ tsp ground cinnamon
- ½ tsp ground cumin
- 2 cup chicken broth
- 1 tsp salt
- 2 tbsp oil
- ¼ cup fresh parsley
Instructions
Prep the chiles
Make small slit in each chile, remove seeds and veins keeping chile whole.
Ingredients
- chiles (12 whole)
Make the picadillo
Brown beef and pork with half onion and half garlic. Add half the tomatoes (diced), almonds, raisins, olives, spices. Cook 15 minutes.
Ingredients
- beef (¾ lb)
- pork (½ lb)
- almonds (¼ cup)
- raisins (¼ cup)
- olives (¼ cup)
Make the broth
Blend remaining tomatoes, onion, garlic. Fry in oil. Add chicken broth. Simmer 10 minutes.
Ingredients
- tomatoes (3 medium)
- broth (2 cup)
Fill and bake
Stuff chiles with picadillo. Place in baking dish. Pour broth around. Bake at 350°F 20 minutes.
Equipment
- baking dish
Add the fresh herbs
Serve chiles in broth, garnished with parsley.
Ingredients
- parsley (¼ cup)
Before you cook
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