In a deep container, mix the ground beef with cinnamon, thyme, pepper, and garlic.
Heat oil in a skillet and cook the meat until slightly cooked. Remove from the skillet and set aside.
Now sauté the onion in the skillet for 2 minutes and add the tomato, cook for 5 more minutes.
Return the meat to the skillet and mix, continue cooking. Add the plantain, mix, cover, and simmer for 15 minutes.
Add the raisins and almonds, cook for 5 more minutes and remove from heat.
Char the poblano peppers on a griddle or directly over the flame until completely blackened. Place in a bag and let them sweat for 5 minutes. Remove the peppers from the bag, peel them, and wash them.
Make a slit in the middle of each pepper to stuff them and remove the veins and seeds. Place them in a deep container with water, salt, and vinegar and let them soak for 15 minutes.
Stuff each pepper with the picadillo filling.
Beat the egg whites until stiff peaks form, add the yolks and continue beating.
Prepare a skillet with oil for frying, a plate with the beaten eggs, and another plate with flour.
Dip each pepper in the egg, then in the flour, and then fry in the oil until lightly golden.
Serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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