Chilies Rellenos Con Picadillo

Jun 03, 2023June 3, 20230 3
Chilies Rellenos Con Picadillo
in Main

Prep

45 min

Cook

50 min

Ready In

1 hour 35 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 large fresh mild green chilies
18 ounces ground beef
1 onion , finely chopped
1/4 cup dry sherry or 1/4 cup sweet sherry
1 pinch ground cinnamon
1 pinch ground cloves
1 pinch ground cumin
1 can tomatoes , chopped
1 tablespoon sugar
1 tablespoon vinegar
3 tablespoons fresh cilantro , chopped
toasted almond
6 -8 tablespoons all-purpose flour , plus extra
all-purpose flour , for dusting
3 eggs , separated
1/4 cup water
salt and pepper
vegetable oil , for frying
tomato sauce

Nutrision Information

Servings Per Recipe
4
Calories
532
Sugar
7g
Fat
40g
Chilies Rellenos Con Picadillo is a traditional Mexican dish that is popular in many Latin American countries. The dish consists of roasted green chilies filled with a mixture of ground beef, spices, and tomato sauce, then battered and fried until golden brown. It is often served with warm tomato sauce and a garnish of sliced almonds. The dish is relatively easy to make and can be customized to suit individual tastes, whether you prefer mild or spicy chilies. It's a great meal for a family gathering or a festive occasion.

Instructions

1.Rinse the chilies under cold running water and pat dry with paper towels. Cut a slit lengthwise in each chili and remove the seeds, leaving the stem intact. Set aside.
2.In a large skillet, cook the ground beef and onion over medium heat until browned. Drain off any fat.
3.Stir in the sherry, cinnamon, cloves, and cumin. Cook for 1 minute.
4.Add the chopped tomatoes with their juice, sugar, vinegar, and cilantro. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the sauce has thickened.
5.Spoon the meat mixture into the chilies and press the edges together to seal.
6.Place the flour on a large plate.
7.In a bowl, whisk the egg yolks, water, and a pinch of salt until frothy. In a separate bowl, whisk the egg whites until stiff peaks form.
8.Dip the stuffed chilies into the flour, shaking off any excess.
9.Dip the chilies into the egg yolks, then into the egg whites, making sure they are well-coated.
10.Pour oil into a large skillet to a depth of 1 inch. Heat over medium-high heat until hot.
11.Fry the chilies, turning once, for 3-4 minutes on each side, or until golden brown. Drain on paper towels.
12.Serve with warm tomato sauce and sprinkle with sliced almonds.

PROS

Chilies Rellenos Con Picadillo is a delicious and filling meal that can be prepared in advance and enjoyed any time of day.
The ground beef and tomato sauce are packed with flavor, and the chilies add a satisfying crunch to each bite.
Plus, this recipe is gluten-free!

CONS

This recipe requires a fair amount of time and effort, so it may not be suitable for a quick weeknight meal.
The deep-frying process can also be intimidating for some home cooks.

HEALTH & BENEFITS

This recipe is a good source of protein, iron, and vitamin C. Chilies are also known to have anti-inflammatory properties and can aid in digestion. However, the deep-frying process can add unwanted calories and fat to the dish.

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