Wednesday, August 22, 2012

Chiles Rellenos de Picadillo / Stuffed Poblano Peppers

Chiles rellenos9
One of my mother’s neighbors, Doña Rosa, always tells the story of when she was a newlywed and didn’t know how to cook. In order to impress her husband, she used to go the small eateries (FONDAS)  in the nearby
market and buy ready-made food. One of those meals was “Chiles Rellenos”, a dish that requires some time and skill
in the kitchen due to its complexity. Doña Rosa tells that one day her husband came back early from work and saw her on the way to the market. He decided to follow her and discovered his wife's cooking secrets. Doña Rosa is a funny lady, every time she tells that story she makes us laugh. Sometimes I also wish there were some fondas close by and buy the great foods the ladies at the market cook. If you ever get to visit Mexico make sure to visit the markets and its small eateries you will be glad you did. There you will find some of the everyday dishes of our country like these chiles rellenos, fried fish, beef and chicken milanesas, soups, mole, and many more comfort foods.

I hope this recipe and instructions help you recreate this dish in your own kitchen, you will see that the time spent is worth it.
If the “picadillo” filling seems like too much for you, the Chiles can also be filled with cheese, canned tuna, chicken, refried beans or vegetables.
Picadillo2
Ingredients for the Picadillo
  • 2 Tablespoons of vegetable oil
  • 1 pound of ground beef
  • 1 cup of finely diced carrots (about 2 medium carrots)
  • 1 cup of finely diced potatoes ( about 2 small potatoes)
  • 1/2 Large onion finely chopped
  • 2 garlic cloves minced
  • 2 medium tomatoes, coarsely chopped
  • 1/2 cup of water
  • 1/2 teaspoon of ground cumin
  • salt and pepper to taste
  • 1 cup of green peas
Notes:
* Raisins, olives and capers also added by some cooks to make a richer dish.
* This picadillo recipe will be enough to prepare 8 stuffed poblano peppers, but you will love the leftover to prepare a nice sandwich or burrito for tomorrow’s lunch.
* If your family is a small one like mine, go ahead and make the 6 peppers any way or 8. If your are going to all this trouble of making them, then  why settle for half the recipe? They taste great the next day as well when you give them a little reheating in the microwave. (I know: that evil machine!)
* Do not buy large poblano peppers, especially if this is your first time making them, it is not easy to handle them while frying and they lack flavor. You can now find them at farmer markets.
For the Chiles
  • 6 Medium size poblano peppers roasted,  cleaned and seeds removed (See instructions for this HERE).
  • About 3/4 cup of flour
  • 4 eggs separated
  • 1/2 teaspoon of salt
  • About 1 cup of oil or more to fry the stuffed peppers
Picadillo4
Instructions:
Picadillo5Picadillo6
1. Place a skillet in a medium high heat. Add oil to warm and add the ground meat to cook breaking down the lumps that form. About 5 minutes. Add the onion and garlic until slightly translucent. Add the carrots and keep cooking for about 5 more minutes. After that time add the potatoes to cook stirring frequently.
Picadillo7Picadillo8
2. While the meat and vegetables are cooking, place the tomatoes and water in the blender process to form a pure. Add this the tomato pure to the skillet and stir in the rest of the ingredients. Simmer until vegetables are cook and liquid has reduced and very little remains. In case the liquid has reduced before the vegetables are cooked add some more water during the cooking process. Cool before stuffing the peppers.Chiles rellenos1
3. Once your peppers are clean and seed removed dry them with a paper towel. Gather all your ingredients for the final preparation.
Chiles rellenos2Picadillo3
4. Stuff the pepper using a spoon being careful not to over stuff or the fill will spill while frying it.
Chiles rellenos3Chiles rellenos5
5. In a large frying pan eat the oil. The oil should be about 3/4 in. deep. While the oil heats beat the egg whites until they form stiff peaks and them stir in the yolks one by one while beating until you have a fluffy batter season with salt.
6. Spread the flour in a large plate and coat the peppers lightly, one by one. Shake off any excess of flour. Making sure they do not open while doing this step.
7. Once the peppers are covered with the flour, dip into the beaten eggs making sure it is well coated.
Chiles rellenos11Chiles rellenos7
8. Carefully place the peppers in the hot oil, do not overcrowd the skillet. Fry each side until it gets a deep golden color. It will take a few minutes for each side. It takes practice to master this step,use a large spatula to help you turn the peppers gently. Place the pepper on a paper towel to absorb the oil.
In some regions of México this dish is served rice and topped with a tomato sauce you can find a recipe here that will go great as a topping you can reduce the amount of peppers to your liking.
If you like Poblano Peppers you will also like this recipe for Rajas de Chiles Poblanos and a Mexican Rice Recipe to alone with it.
¡Buen provecho!

Mely

24 comments :

  1. Thanks so much for posting these recipes. I love them!

    ReplyDelete
  2. Nunca los he rellenado de picadillo, pero deben ser riquisimos gracias por la receta, besitos Mely.

    ReplyDelete
  3. Most Americanized Mexican restaurants have the ubiquitous chile rellenos on the menu and it's usually good. But this, Mely, is so far above those recipes. It's not even the same dish, yours is so much better!

    ReplyDelete
  4. I love the story of Dona Rosa, made me laugh, such a creative and wise lady by all sounds. Love the recipes too :)

    ReplyDelete
  5. I attempted this yesterday... I need practice on preparing the poblanos! Great recipe, thanks!!

    ReplyDelete
    Replies
    1. Hello Leilabelle,

      Yes, they take practice but as Karen says bellow, they are so worth it.

      Thank you for stopping by.

      Mely

      Delete
  6. Chile Rellenos are so much work, but SO worth it. They're my favorite Mexican food ever!

    ReplyDelete
  7. Great pictures Mely! And rica receptacle, yum!

    ReplyDelete
  8. I love chilies rellenos, and yours looks fantastic! I tried to make them for my daughter and I, but I didn't batter and fry them. I wish I had these in front of me now!

    ReplyDelete
    Replies
    1. Hello Lyndsey,

      Sometimes, I do not batter the poblanos but my family complains when I do so.

      Happy cooking.

      Mely

      Delete
  9. Hello, I invite you to my blog...

    ReplyDelete
  10. Thanks for visiting my blog, I really like your blog definitely Mexican food is exquisite...

    ReplyDelete
    Replies
    1. Delicious, Mely, we have similar recipe were we fry chilies in batter.

      Delete
  11. Mmmm...!!1 me encantan!!! ya sabes que parece que nos telepateamos , estamos publicando casi lo mismo!! :D
    Un beso Mely!!

    ReplyDelete
  12. Mely, qué rico. Me encantan los chiles rellenos de todo, pero más de picadillo.

    ¿Sabias que ahora los chiles rellenos es uno de los platos más difíciles de reproducir por el alza de los huevos para capear los chiles?
    Un kilo de huevo en cuarenta pesos.

    besos

    ReplyDelete
  13. these look amazing and love that story made me smile

    ReplyDelete
  14. HI Mely. Thx for popping in my blog and you know I appreciate it as I love your blog very much. Ooooh those chili rellenos look amazing. Ayeeeee que rico!!! Delicioso!!! You know Mely, this year I had seeds that I had ordered from Hatch New Mexico. The Hatch chili they call it. Big Jims, Sangria and others. They grew and they are so dang good. Hot but delish. I can take the heat and hope that as I get older, will still be able to eat the hot stuff. I know my step-mom after awhile could not eat the hot chili. Excellent photos as always and glad to hear from you. Take care Mely, I haven't forgotten you.

    ReplyDelete
  15. yumm, looks delicious!! I love the filling !! have a nice day!

    ReplyDelete
  16. Mely, ya te había dicho... hicimos los chiles rellenos al mismo tiempo! Las fotos te quedaron espectaculares! qué ricos!

    ReplyDelete
  17. Hi Mely, made these yesterday, Turned out great, I'm still on my mission of cooking 7 of your recipes in a week, made the flautas,All i can say is WOW, so simple but so tasty, I topped mine with sour cream, lettuce,tomatoes,avocados and a tomatillo salsa

    ReplyDelete
    Replies
    1. Hello,

      Thank you for letting me know how you 7 meals are going. :)

      Delete
  18. I was trying to get your recipe for Mexican Rice but it said the page was no longer available or something to that affect. Would love to have this recipe if you could possibly post it. Thank you so much! I love your blog!

    ReplyDelete
    Replies
    1. Hello Connie,

      Here is the link, thank you for letting me know about it.
      http://www.mexicoinmykitchen.com/2009/03/Mexican-rice-recipe-authentic.html

      Delete

Your comment will take some time to appear. Note: Your email address will not be published.

Related Posts Plugin for WordPress, Blogger...
Subscribe