Famous Recipes - Mexican Stuffed Peppers

Mexican Stuffed Peppers (Chiles Rellenos)

4-6 poblano chiles Flour for dredging 2 eggs, beaten Vegetable oil for frying

For the filling: 2 Tbs (30 ml) olive oil 1 lb (450 g) ground beef 1 onion, chopped 1-2 cloves garlic, chopped 2 tomatoes, seeded and chopped 1 jalapeno chile, seeded and finely chopped 1/4 cup (60 ml) raisins 1/4 cup (60 ml) chopped pimiento-stuffed olives 1/2 tsp (2 ml) dried oregano Salt and freshly ground pepper to taste

For the sauce: 3 tomatoes, seeded and chopped 1 onion, chopped 2-4 cloves garlic, chopped 1 cup (250 ml) chicken stock Salt and freshly ground pepper to taste 1 Tbs (15 ml) olive oil

Cook the chiles over an open flame or under a broiler until the skin is blistered and black all over. Place in a paper bag and allow to cool for at least 15 minutes. Scrape off and discard the blackened parts. Cut a slit in the chiles from top to bottom and remove the seeds and core. Set the chiles aside.

To prepare the filling, heat the oil in a skillet over moderate heat and cook the beef, onion, and garlic until the meat is browned, about 10 minutes. Add the remaining ingredients and cook uncovered for 10 minutes.

To prepare the sauce, combine the tomatoes, onion, garlic, stock, salt, and pepper in an electric blender and puree until smooth. Heat the oil in a skillet over high heat and cook the tomato mixture, stirring frequently, for 5 minutes.

Fill the chiles with the meat filling. Dredge them in flour, dip in the eggs, and fry in a skillet with about 1/2 inch (1 cm) oil over high heat until lightly browned on all sides. Spoon the sauce over the chiles and serve immediately. Serves 4 to 6.

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