Chile Relleno De Picadillo Recipe
fire-roasted poblano chile, fragrant stew of Niman Ranch grass-fed beef, tomato, jalapeño, potato, peas, carrot, onion, herbs and spices, lightly fried in an egg soufflé, topped with salsa ranchera and crema, with arroz rojo and house-made corn tortillas
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Ingredients
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Chile Relleno
Salsa Ranchera
Arroz Rojo
Corn Tortillas
Method
Chile Relleno Preparation
- 1
Roast the Chiles
Preheat your oven to 400°F (200°C). Place the poblano chiles on a baking sheet and roast them in the oven for about 20 minutes or until the skins are blistered and charred. Remove from the oven and place in a bowl covered with plastic wrap to steam for 10 minutes. Once cooled, peel off the charred skin, make a slit on the side of each chile, and carefully remove the seeds.
- 2
Prepare the Picadillo Filling
In a large skillet over medium heat, add the ground beef and cook until browned. Add diced onion and garlic; sauté until translucent. Mix in the diced tomato, jalapeño, potato, peas, carrot, cumin, oregano, salt, and pepper. Cook until the potatoes are tender, about 10-15 minutes. Set aside to cool.
- 3
Stuff the Chiles
Once the picadillo filling is cool, carefully stuff each roasted poblano chile with the filling until full.
Fried Egg Soufflé
- 4
- 5
Fry the Chiles
In a large frying pan, heat oil over medium heat. Carefully place the battered chiles in the hot oil and fry until golden brown on all sides. Remove and drain on paper towels.
Salsa Ranchera Preparation
- 6
Arroz Rojo Preparation
- 7
Cook the Rice
In a saucepan, heat oil over medium heat. Sauté chopped onion and garlic until fragrant. Add the rice and cook until lightly toasted. Stir in pureed tomato and chicken broth. Season with salt. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes or until rice is cooked.
Corn Tortillas Preparation
- 8
Make the Tortillas
In a mixing bowl, combine corn masa flour and salt. Gradually add water until a dough forms. Divide the dough into small balls and flatten them using a tortilla press. Cook each tortilla on a hot skillet for about 1-2 minutes on each side until lightly browned.
