Don't miss this recipe for stuffed chiles with picadillo for lunchtime and enjoy the great variety of Herdez products. Cooking will be very easy with these pickled nopalitos, as they facilitate all your preparations and have the freshness and quality of always.
2 tablespoons garlic, finely chopped, for the picadillo
1/2 cups carrot, in cubes, for the picadillo
1/2 cups potato, in cubes, for the picadillo
2 cups ground meat, for the picadillo
salt
pepper
1/2 cups Herdez® pickled nopales, presentation of 425 g
1 cup Del Fuerte® Seasoned Ground Tomatoes, for the picadillo
4 Poblano chiles, roasted and seedless
8 guajillo chiles, for the sauce
1/4 onions, for the sauce
1 garlic, for the sauce
1 tablespoon cumin, for the sauce
salt, for the sauce
pepper, for the sauce
1 1/2 cups chicken broth, for the sauce
vegetable oil, for the sauce
1 cup Herdez® pickled nopales
white rice, to accompany
Preparation
1h
50 mins
Low
For the picadillo: heat the oil in a skillet over medium heat and sauté the onion and garlic until translucent. Then, add the potato, carrot, ground meat, and season with salt and pepper. Cook for 5 more minutes, then add the Herdez® pickled nopalitos, the Del Fuerte® seasoned crushed tomatoes, and cook for 5 more minutes. Remove from heat and set aside.
Stuff the poblano chiles with the previous preparation. Set aside.
For the sauce: cook the chiles with the chicken broth, onion, garlic, and cumin in a saucepan over medium heat. Remove from heat and set aside.
Blend the previous preparation and set aside.
Heat the oil in a saucepan over medium heat, sauté the sauce, season with salt and pepper, add the Herdez® pickled nopalitos and the chiles, then cook for 3 more minutes. Remove from heat.
Serve the stuffed chile with picadillo on a flat plate and accompany with white rice.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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