Ingredients with Measurements:
- 6 large poblano peppers
- 1 lb. ground beef
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1/2 tsp. cumin
- 1/2 tsp. oregano
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 cup grated Chihuahua cheese
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1/2 cup manteca colorá (or substitute with lard)
Special equipment needed:
- Large skillet
- Baking sheet
- Mixing bowl
- Rubber gloves (optional)
Step-by-step instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Roast the poblano peppers over an open flame or under the broiler until the skin is charred and blistered. Place the peppers in a plastic bag and let them steam for 10 minutes. Remove the peppers from the bag and peel off the skin. Make a small slit in each pepper and remove the seeds and membranes.
3. In a skillet, cook the ground beef, onion, garlic, cumin, oregano, salt, and black pepper over medium heat until the beef is browned and the onion is translucent. Drain any excess fat.
4. Stuff each pepper with the beef mixture and some grated cheese. Use toothpicks to close the slit in the pepper.
5. In a mixing bowl, combine the flour and manteca colorá (or lard) until it forms a paste.
6. In a large skillet, heat the vegetable oil over medium-high heat.
7. Dip each stuffed pepper in the flour mixture until it is coated evenly.
8. Fry the peppers in the hot oil until they are golden brown on all sides. Remove the toothpicks and place the peppers on the prepared baking sheet.
9. Bake the peppers in the preheated oven for 10-15 minutes, until the cheese is melted and bubbly.
10. Serve hot with your favorite toppings, such as salsa, sour cream, or guacamole.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 375°F
Frying temperature: medium-high heat
Serving size:
6 servings
Nutritional information:
Calories per serving: 480
Fat: 37g
Carbohydrates: 12g
Protein: 24g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Chihuahua cheese can be substituted with Monterey Jack or queso fresco.
- Manteca colorá can be substituted with lard or vegetable shortening.
Variations:
- Vegetarian option: Substitute the ground beef with cooked rice or quinoa and add sautéed vegetables, such as mushrooms or zucchini.
- Seafood option: Substitute the ground beef with cooked shrimp or crab meat and add diced tomatoes and cilantro to the stuffing mixture.
Tips and tricks:
- Use rubber gloves when handling the poblano peppers to avoid getting the spicy oils on your skin.
- Make sure the oil is hot before frying the peppers to ensure a crispy coating.
- Serve the peppers immediately after baking to prevent them from getting soggy.
Storage instructions:
Leftover peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the peppers in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the peppers on a platter with a drizzle of salsa and a dollop of sour cream. Garnish with chopped cilantro or sliced jalapeños.
Garnishes:
- Salsa
- Sour cream
- Guacamole
- Chopped cilantro
- Sliced jalapeños
Pairings:
- Mexican rice
- Refried beans
- Corn on the cob
- Grilled vegetables
Suggested side dishes:
- Black bean salad
- Cucumber and tomato salad
- Jicama slaw
Troubleshooting advice:
- If the flour mixture is too thick, add a tablespoon of water at a time until it reaches a paste-like consistency.
- If the peppers are not crispy after frying, increase the heat of the oil and fry them for a shorter amount of time.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chiles rellenos is a popular Mexican dish that originated in the city of Puebla. The dish typically consists of roasted poblano peppers stuffed with cheese or meat and coated in egg batter before being fried. Manteca colorá is a traditional ingredient in many Mexican recipes, made by rendering pork fat and adding spices for flavor.
Flavor profiles:
The dish has a spicy and savory flavor from the poblano peppers and ground beef, with a creamy and tangy flavor from the melted cheese.
Serving suggestions:
Serve the chiles rellenos with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican