| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 2 tablespoons canola oil
- 1 pound ground beef
- Salt and freshly ground black pepper
- 1 tablespoon fresh Mexican oregano leaves
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/2 to 1 cup tomato paste
- 2 chipotles in adobo sauce
- 3 to 6 tablespoons golden raisins
- 3 tablespoons slivered almonds, toasted
- 1/2 cup pimento stuffed green olives, sliced
- 1/2 to 1 cup crumbled queso blanco
- 8 large poblanos
- Vegetable oil, for frying
- Flour, for dredging
- 4 eggs, separated
- Tomato Ranchero Sauce, recipe follows
- 28-ounce can diced tomatoes
- 1/2 onion, roughly chopped
- 1/2 cup cilantro, roughly chopped
- Pinch cumin seeds, toasted
- 1 garlic clove
- 2 tablespoons canola oil
- 1/2 cup chicken broth
- Salt
- Sugar
- Dash hot red pepper sauce
Instructions
- To prepare Picadillo: In a large skillet, saute the onion, garlic and bay leaves in oil over moderate heat, stirring, until the onion is softened. Add the beef, and continue to cook until the beef is no longer pink; breaking up any lumps with a wooden spoon. Season with salt and pepper. Stir in oregano, cloves, and cinnamon. Pour out any excess fat and stir in the tomato paste until thoroughly incorporated. Add chipotles, raisins, almonds, and olives; salt to taste. Remove from heat. When mixture is cool, add cheese and mix well.
- Char the flesh of the peppers over a gas flame, under a broiler or on a grill. Alternatively, set a rack over an electric burner or use a very hot heavy frying pan. Cook, turning frequently, until the skins are blistered all over. Take care not to overcook and burn right through the pepper. Put peppers in a bowl, cover with plastic wrap and let sweat for about 10 minutes to loosen the skins. Rub off as much skin as possible and cut a slit along the side of each pepper, keeping the stems and tip intact. Carefully remove the seeds and inner membranes, but do not rinse with water.
- Heat 1-inch of oil in a heavy skillet over medium heat until very hot. Place flour in a shallow platter and season with salt and pepper. Beat egg whites until foamy, add a pinch of salt, and whip to stiff peaks. Lightly beat the egg yolks and fold into the whites. Stuff the chiles with picadillo, leaving enough room to close the opening. Overlap the seam slightly and gently squeeze closed. Secure with wooden toothpicks if desired. Pat the peppers dry and lightly coat in the seasoned flour. Pick the chile up by its stem and dip into the egg batter, making sure they are well covered, tap off excess. Fry until evenly browned, about 3 minutes each side. The egg burns easily so take care not to cook too long. Drain on paper towels. To serve, ladle a pool of Tomato Ranchero sauce on plates and set chiles rellenos on top, serve immediately.
- Combine and puree the tomatoes, onion, cilantro, cumin, and garlic in a food processor.
- Heat the oil in a saucepan or skillet and fry the tomato puree over high flame. Add broth, and salt. Simmer for 10 minutes until the sauce thickens slightly and is heated through. If sauce tastes somewhat bitter, add a pinch of sugar. Sprinkle with a dash of hot red pepper sauce. Sauce may be served hot or cold.
- Yield: about 2 cups
Reviews
Great taste, however food network missed the point. It is not a class, but it won’t let you print the recipe. ???
My favorite recipe for making chiles rellenos. Very tasty!! Well worth the time spent making it.
I say Bravo! to this great Chef Tyler! As a Latina I do have good sauces for my rellenos, I say this recipe is delish! it’s my go to recipe when I want rellenos. would highly recommend this recipe. yes it does take a little time, but anything worth having and eating takes time.
Okay.. this recipe was good but VERY time consuming! If you are a beginner cook you might want to think twice about making this. I have been cooking for many years and often spend my Sundays cooking and found this to be a very time consuming recipe. It was good but I don’t think I would make it again as the time spent was not worth the outcome. My son (who loves everything I cook) did not like this. I gave it a 5* because I thought it had a great flavor. My hubby really liked this and thought it had an Indian flare to it.
sooo delicious and easy to make. lots of flavor, bobby never lets me down!
Everyone at the table was impressed!
comments ranged from delicious to very complex flavor and simply wonderful and the best chile rellenos I have ever eaten.
Alot of work to prepare the first time. It took me 3 hours from the start.
Since this is going to be a repeat for me I expect to do most of the preparation in advance the next time, especially the peeling of the poblanos.
comments ranged from delicious to very complex flavor and simply wonderful and the best chile rellenos I have ever eaten.
Alot of work to prepare the first time. It took me 3 hours from the start.
Since this is going to be a repeat for me I expect to do most of the preparation in advance the next time, especially the peeling of the poblanos.
Very tasty. Didn’t add the raisins. I stuffed half of them with shredded chihuahua cheese and the other half with the picadillo. Definitely a do over!!
This is so very good and yes it is a lot of work! I used small cubed parboiled potatoes and chorizo in my filling instead of the beef, almonds, raisins and olives. I can’t tell you just how good they turned out. I love Tyler, he is my go to guy! Love this recipe…start making it a day a head so that it’s not so time consuming…but so worth it.
I remember serving this to dinner guests almost 7 years ago – it was that good. This recipe takes some work, but it is a terrific one to serve when you really want to go the extra mile for people you care about. One of the things I really appreciate about Tyler Florence is that he really doesn’t assume that his fans have encyclopedic knowledge of cooking when he puts his recipes together. If you follow his steps you can trust that the dish will turn out well almost all the time.
And that’s really saying something! This isn’t a real easy recipe, but it’s sure worth the time and effort. I continue to dazzle my friends with this and it’s a favorite we have very often in our house. I can’t do too much heat, so when it’s just me and the family, I use only the adobo suce from the chipotles and you still get that smoky taste, just turned down a bit. If you’re curious enough about this recipe to be reading the reviews, go ahead and jump in with both feet! You’ll be so glad you did!!!!