Mamacita 's Chiles Rellenos Recipe - Cooking Index
Mamacita 's Chiles Rellenos Recipe - Cooking Index
| 1 lb | 454g / 16oz | Ground beef |
| 1/4 teaspoon | 1.3ml | Each: salt; pepper and ground cumin |
| 3 | /4 teaspoons garlic powder | |
| 1 | Carrot; peeled and diced (small) | |
| 1/2 | Russet potato washed; peeled and diced (medium) | |
| 2 | Bacon; chopped | |
| 4 | Poblanos; washed (large) | |
| 3 | Eggs; separated (large) | |
| 1/4 teaspoon | 1.3ml | All-purpose flour |
| 1 1/2 cups | 355ml | Vegetable oil |
Place beef in large bowl. Mix in salt, pepper, cumin and garlic powder. Transfer to skillet and cook over medium-high heat until meat loses all its red color, about 20 minutes. Add carrot, potato and bacon; cook 10 minutes more. Remove from heat and reserve.
Place poblanos over hot grill about 20 seconds. Remove skin when peppers are cool enough to handle. Make a lengthwise slit in each (do not cut pepper in half; leave whole) and remove seeds. Place about 4 ounces meat mixture in each; reserve. Beat egg whites in electric mixer bowl on medium speed until stiff, about 5 minutes. Add flour, then egg yolks and beat 1 more minute.
In deep fryer, heat oil to 375 degrees. Place a "bed" of egg batter about twice the size of a pepper into hot oil. Place a pepper on top, then cover pepper completely with more batter. Carefully "splash" oil over batter with a spatula until batter turns a golden color. Remove pepper with spatula; drain on paper towel; serve. Repeat for remaining peppers. Makes 4 servings.
Yield: 4 servings
Source:
Mamacita's Mexican Restaurant - Houston, Texas
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