Chilies Rellenos Con Picadillo Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Place the serrano chiles and tomatoes on a very hot grill and cook until charred, 12 to 15 minutes. Stem the chiles an add to a blender with the whole garlic clove and blend until smooth.
• Saute the remaining 2 garlic cloves and the onions in a skillet until browned, 2 to 3 minutes. Add the pork and cook until no longer pink, 2 to 3 minutes. Add the tomato/chile sauce to the pork mixture and heat through.
• Meanwhile, place the poblano chile on the grill until its skin is blackened, 5 to 8 minutes. Remove the skin and seeds, keeping the pepper whole.
• Saute half the plantains in a skillet until golden brown, 2 to 3 minutes and then add the pork mixture. Mix in the almonds, raisins and season with salt. Spoon the pork mixture into the poblano chile.
• Put the chile in the oven and bake until heated through, 15 to 20 minutes.
• Meanwhile, blend the remaining plantains with the heavy cream. Spoon the plantain sauce on the bottom of a plate and top with the chile relleno. Sprinkle with the cilantro over the top and serve.

Steps:

• Split chiles; rinse and remove seeds. Dry on paper towels. Arrange chilies in an 11x7-in. baking dish. Top with cheeses. , In a large bowl, beat eggs; add milk and biscuit mix. Pour over cheese. Sprinkle with salt. Bake at 325° until golden brown, 50-55 minutes. Serve with salsa.

Steps:

• Heat oven to 350ºF. Brown meat in dressing in large skillet; drain, if necessary. Stir in tomato sauce. Bring to boil. Stir in nuts and raisins; simmer on medium-low 10 min. or until no liquid remains, stirring occasionally.
• Spoon into chiles. Place in shallow baking dish; cover with foil.
• Bake 10 min. or until heated through. Serve topped with sour cream.

Steps:

• 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

Steps:

• In a medium skillet, heat the oil over medium heat. Saute the onion and the chiles for 7 to 8 minutes, or until translucent. Add the salt, pepper, and garlic and cook for 2 minutes more, until the aroma of the garlic has been released. Add the diced tomatoes, tomatillos, bay leaves, thyme, epazote, and water. Reduce the heat and simmer uncovered, stirring occasionally, for 15 to 20 minutes, until thickened. Remove from the heat and discard the bay leaves. Cover and set aside until ready to serve.
• To make the picadillo, in a blender, puree the tomatoes with their liquid. In a large heavy skillet, heat the oil over medium heat. Saute the onion with the salt and pepper, stirring occasionally, for about 5 minutes, or until soft. Add the garlic and cook for 2 minutes more. Add the turkey and spread it into an even layer in the pan. Saute, stirring frequently, until light brown. Add the cinnamon, cloves, pureed tomatoes, raisins, and vinegar. Simmer gently, stirring occasionally, until reduced to a thick mass, 30 to 45 minutes. Add the toasted almonds and stir to mix. Cool to room temperature and proceed.
• Make a slit in the side of each roasted chile and carefully scrape out the seeds with your fingers. Place the flour on a plate. In a large mixing bowl, beat the egg whites with the salt to soft peaks. Gently beat in the egg yolks, 1 at a time, and then beat in 1 1/2 tablespoons of the flour. Stop beating as soon as the flour is incorporated. Stuff the chiles with the picadillo, leaving room to re-close the opening, using toothpicks. Roll the chiles in the flour, gently patting off all the excess. In a large heavy skillet, heat about 3/4-inch of vegetable oil over medium-low heat until it registers 375 degrees on an instant-read thermometer. Pick up a chile by its stem and dip into the egg mixture. Lay it into the hot oil and repeat with 3 more chiles. When the chiles are brown underneath, gently roll them over and brown the other side. Drain on paper towels and keep warm in a low oven. Reheat the sauce over low heat while you are frying the chiles. Dip and fry all the remaining chiles, keeping them warm with the others as they are cooked. Ladle about 1/2 cup of the sauce onto each of 6 warm plates, lay 2 chiles on each plate. Top each plate with a few sprigs of parsley and a dollop of crema and serve immediately.

Steps:

• Roast the chilies under a preheated broiler until the skin is charred. Place in a plastic bag, seal well and let stand for 20 minutes. Make a slit in the side of each chili and remove the seeds, leaving the stems intact. Set aside.
• Brown the meat and onion together in a heavy-based skillet over a medium heat. Pour off any extra fat, then add the garlic and sherry and boil down until it has nearly evaporated.
• Season with salt, pepper, cinnamon, cloves and cumin then add the tomatoes, sugar and vinegar and cook over a medium heat until the tomatoes have reduced into a thick, strongly flavored sauce. Stir in the cilantro and almonds and heat through. THIS IS THE PICADILLO MIXTURE. Stuff as much of the picadillo into the chilies as will fit the dust each with flour and set aside.
• Lightly beat the yolks with the flour, a pinch of salt and the water. Whisk the egg whites until they form stiff peaks. Fold the egg whites into the yolk mixture, then gently dip each stuffed chili into the batter.
• Heat oil in a deep skillet until very hot, just smoking, and gently fry the chilies until golden. Serve hot, topped with a milk tomato sauce.

Steps:

• Heat oven to 350ºF.
• Chop 2 Tbsp. cranberries; set aside. Cook onions and garlic in large nonstick skillet on medium-high heat 3 min., stirring occasionally. Add meat; cook 5 min. or until evenly browned, stirring occasionally. Drain, if necessary. Stir in tomato sauce and 1/2 cup cranberry juice. Bring to boil. Stir in nuts and remaining cranberries; simmer on medium-low heat 6 to 8 min. or until cranberries are tender, stirring occasionally.
• Meanwhile, mix remaining cranberry juice and sugar in microwaveable bowl. Microwave on HIGH 6 min. or until thickened to syrup-like consistency, stirring every 2 min.
• Spoon about 1/2 cup meat mixture into each chile; place in shallow baking dish. Cover.
• Bake 15 min. or until heated through. Top with sour cream; bake 5 min. Drizzle with cranberry syrup; top with chopped cranberries.