Name: Recipe for Stuffed Chiles with Picadillo
Prep time: 110 min
Cook time: 50 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 tablespoons vegetable oil, for the picadillo; 1 cup onion, finely chopped, for the picadillo; 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

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.