Recipe for Stuffed Chiles with Picadillo

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

Herdez

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.

Reviewed by Editorial Team of Kiwilimón

Published: 18-07-2022

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. 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.