Chiles rellenos en caldillo de tomate from www.cardamomo.news
Introduction
If you are a fan of Mexican cuisine, then you must have heard of chiles rellenos. This traditional dish is a staple in Mexican households, and it is easy to see why. It is a delicious combination of flavors, textures, and spices that will leave your taste buds begging for more. In this article, we will be sharing with you our recipe for chiles rellenos. We will provide you with a list of ingredients, step-by-step instructions, and nutritional information.
Ingredients
For this recipe, you will need the following ingredients:
6 large poblano peppers
1 lb. of ground beef or pork
1 onion, chopped
3 garlic cloves, minced
1 ½ cups of cooked rice
1 cup of corn kernels, drained
1 cup of black beans, drained and rinsed
1 cup of grated cheddar cheese
1 tsp of ground cumin
1 tsp of dried oregano
1 tsp of smoked paprika
1 tsp of salt
1 tsp of black pepper
2 cups of vegetable oil
1 cup of flour
3 eggs, beaten
1 cup of tomato sauce
Instructions
Follow these step-by-step instructions to prepare your chiles rellenos:
Preheat your oven to 375°F.
Line a baking sheet with parchment paper and set aside.
Place the poblano peppers on a gas stove or under a broiler and char the skin until it is blackened. Turn the peppers to char all sides.
Transfer the peppers to a plastic bag and let them sweat for about 10 minutes. This will make it easier to remove the skin.
Remove the peppers from the bag and peel off the skin. Make a slit down the side of each pepper and remove the seeds and veins.
In a large skillet, cook the ground meat over medium heat, breaking it up with a wooden spoon until it is browned and cooked through. Drain any excess grease.
Add the onion and garlic to the skillet and cook until the onion is soft and translucent.
Add the cooked rice, corn, black beans, cumin, oregano, smoked paprika, salt, and black pepper, and stir until well combined. Cook for another 5 minutes.
Fill each pepper with the meat mixture and top with grated cheese.
In a shallow dish, whisk together the flour, eggs, and a pinch of salt.
Heat the vegetable oil in a large skillet over medium-high heat.
Dip each pepper in the egg mixture, making sure to coat it well.
Carefully place the peppers in the hot oil and cook until they are golden brown on all sides, about 3-4 minutes per side.
Using a slotted spoon, transfer the peppers to the prepared baking sheet.
Bake the peppers in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
While the peppers are baking, heat the tomato sauce in a small saucepan over low heat.
Serve the chiles rellenos hot with the warm tomato sauce drizzled over the top.
Nutrition
Here is the nutritional information for one serving of chiles rellenos:
Calories: 532
Total Fat: 29g
Saturated Fat: 8g
Cholesterol: 139mg
Sodium: 953mg
Total Carbohydrates: 40g
Dietary Fiber: 7g
Sugars: 6g
Protein: 28g
Conclusion
Chiles rellenos is a delicious and filling dish that is perfect for any occasion. With this recipe, you will be able to recreate this Mexican classic in the comfort of your own kitchen. We hope that you enjoy this recipe and that it becomes a new favorite in your household. Buen provecho!
