Chile Rellenos a la Chilapense-

Poblano Chili Filled with Beef Picada

Chile Rellenos are found throughout Mexico, each state has their own culinary traditional style. This recipe Chile Rellenos a la Chilapense- Poblano Chile filled with Beef Picada comes from Chilipa in the state of Guerrero. This is filled with meats, fruit and nuts and raisins and covered with an egg white batter and fried and covered with a simple tomato sauce. The Picada is also served in tacos, enchiladas, and alone.  It has a very rich flavor.

For more information regarding Chilies please read A Basic Guide for Cooking with Fresh and Dried Chile Peppers I go into detail regarding this.

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Chile Rellenos de Picadillo- Poblano Chili Filled with Beef Picada Style

This recipe Chile Rellenos a la Chilapense- Poblano Chili filled with Beef Picada comes from Chilipa in the state of Guerrero. This is filled with meats, fruit and nuts and raisins and covered in an egg white batter and fried and covered with a simple tomato sauce.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 chilies
Calories 744 kcal
Author Laurie

Ingredients

  • 3 garlic clove, minced
  • 1 pound pork in 1 inch cubes
  • 1 pound beef in 1 inch cubes
  • 1 onion chopped
  • 3 Tbsp Oil
  • 1 large potato chopped
  • 2 apples cored, peeled, chopped
  • 1/2 cup beef broth
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp chili powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1/4 tsp cloves
  • 1/2 tsp pepper
  • 3/4 cup raisins
  • 1/2 cup sliced almonds toasted

Chilies

  • 12 poblano chilies roasted and cleaned
  • 1 cup flour plus more if needed
  • 6 eggs separated
  • 1/2 tsp salt
  • 1 cup Oil or more to fry the stuffed peppers

Sauce

  • 1 cup broth and water
  • 2 pounds roma tomatoes chopped
  • 6 garlic cloves minced
  • 1 onion chopped
  • 1 Tbsp olive oil
  • 1 tsp salt
  • 1 tsp ground cumin
  • 2-3 Tbsp fresh cilantro chopped
  • fresh cilantro sprigs for garnish

Instructions

Filling

  1. Mince the garlic. Chop the meat in small cubes. Or-Using the metal blade of the food processor, drop the garlic through the feed tube with the motor running to mince. Remove all bone and fat from the meat. With motor running add 1/3 of the meat to the work bowl. Pulse until the meat is chopped to a medium texture. Remove and set aside. Repeat until all meat is chopped.
  2. Heat the oil in a 12-inch skillet and sauté the onion over medium heat for 5 minutes. Add the meat and sauté, stirring constantly, until browned. Sauté onions and chilies
  3. Add chopped potatoes and apples to the skillet together with stock and vinegar, simmer 15 minutes. Add tomatoes and herbs; cook another 20 minutes, stir occasionally.Stir almonds into the picadillo ,
  4. Fill the roasted chilies with the filling.

Sauce

  1. Combine tomatoes, onions, and garlic in a food processor or blender, blend until smooth. In a skillet, heat the oil over moderate heat sauté onion and garlic for 5 minutes. Add the puree and liquid and spices; cook uncovered, stirring occasionally for 5 minutes. Stir in the cilantro, salt, and pepper. Cook the sauce for 10 to 20 minutes until thickened.

Chili

  1. Clean well the bowl for the egg whites, the slightest fat will prevent them whipping properly and forming the best peaks. Separate the eggs; then let them come to room temperature. Make sure there are no traces of yolk in the whites. Beat egg whites until they form stiff peaks then stir in the yolks one at a time.
  2. Spread the flour on a plate and roll carefully each chili in it, shake off excess flour. Over lap the chili where it is cut open to keep the filling in place. Dip each chili in the egg whites batter and spoon egg batter over the chili to coat completely. Heat the oil in a wide skillet. When hot add one or two chilies at a time and fry until golden on both sides. Test your oil by placing a small amount of the egg mixture in the hot oil. Itf it quickly turns golden the oil it hot enough to cook with. Over crowding the pan will make the heat go down go down and the chili Rellenos will be greasy. If the oil is to hot the egg will quickly burn and ruin the Relleno. Drain Relleno on a paper towel.
  3. Serve one to two chilies person, top with the sauce and garnish with the cilantro. Serve with rice and beans and salad.
  4. *NOTE: You may prepare the filling, the sauce and grill the chilies a day ahead of time and at the last minute dip the chili in the egg batter. You can also prepare them in the egg batter and keep them warm in the oven while you finish all of the chilies. If you prepare the chilies, with the egg batter on them, to far in advance the egg whites will fall. The flavor is still good but they do not look as light.

Recipe Notes

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Nutrition Facts
Chile Rellenos de Picadillo- Poblano Chili Filled with Beef Picada Style
Amount Per Serving
Calories 744 Calories from Fat 387
% Daily Value*
Total Fat 43g 66%
Saturated Fat 8g 40%
Polyunsaturated Fat 13g
Monounsaturated Fat 14g
Cholesterol 164mg 55%
Sodium 751mg 31%
Potassium 1251mg 36%
Total Carbohydrates 67g 22%
Dietary Fiber 9g 36%
Sugars 20g
Protein 31g 62%
Vitamin A 35%
Vitamin C 164%
Calcium 9%
Iron 26%
* Percent Daily Values are based on a 2000 calorie diet.

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