Name: Stuffed peanut chili
Prep time: 55 min
Cook time: 25 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 tablespoons Nutrioli® Vegetable Oil; 1/4 onions; 2 cloves garlic; 1 cup peanuts; 4 guajillo chiles, seedless and veinless; 1/4 cups árbol chile; 1/4 cups chicken broth; 1 teaspoon black peppercorn; 1 teaspoon cumin; 1/4 cinnamon sticks; 1/2 cups Tomato Sauce for Seasoning EMBASA®; 1/2 cups chicken broth; salt; 2 cups chicken breast, cooked and shredded; 4 Poblano chiles, roasted and peeled; 3 egg whites, for the batter; 3 egg yolks, for the batter; 1/2 cups flour, for the batter; vegetable oil, for deep frying; cilantro leaves, for decoration; white rice, for serving

Preparation

30 mins

25 mins

Low

Heat the oil in a skillet over medium heat and fry the onion, garlic, and peanut for 5 minutes. Then add the guajillo chili and árbol chili and fry for 2 more minutes. When the ingredients are slightly golden, pour in the broth and let cook for 5 more minutes. Blend the onion, garlic, peanut, guajillo chili, árbol chili, black pepper, cumin, cinnamon, EMBASA® Tomato Sauce for Dressing, chicken broth, and salt until you obtain a smooth sauce. Pour into the pot and cook over medium heat for 5 more minutes. Set aside.