Chile Poblano Hojaldrado

Name: Chile Poblano Hojaldrado
Prep time: 85 min
Cook time: 85 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 tomatoes; 1/4 onions; 1 clove garlic; to taste salt and pepper; 1 tablespoon oil; 2 tablespoons onion, finely chopped; 1 tablespoon garlic, finely chopped; 450 grams ground beef; 1/4 cups carrot, cut into small cubes; 1/4 cups potato, cut into small cubes; 1/4 cups pea; 1 leave bay (laurel); to taste salt and pepper; 4 poblano peppers, Roasted, peeled and without seeds.; 1 cup flour, to extend; 500 grams puff pastry; 1 egg, to varnish; to taste sesame seed, to decorate

40 mins

45 mins

Low

6 comments

Ilse Castrejón

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Enjoy this delicious recipe of poblano chile stuffed with picadillo covered with a crispy puff pastry, the combination of textures, enhances the flavor of this great recipe. Do not miss the opportunity to prepare them!

Learn more about Ilse Castrejón

Ingredients

4 portions

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Preparation

Preheat the oven to 180 ° C.

Blend the tomato with the onion, garlic, season with salt and pepper. Reservation.

In a saucepan over medium heat heat the oil and add the onion, garlic the ground meat, cook until cooked. With the help of a sieve, pour the tomato sauce and cook for 10 minutes.

Add the carrots, potatoes and peas, season with the bay leaves, salt and pepper, cook for 5 more minutes or until the liquid has completely reduced.

Fill the chiles with the picadillo and reserve.

On a floured surface, with a roller, spread the puff pastry until it reaches a thickness of 3mm, place the stuffed chili and wrap it with the pasta, place it on a tray, varnish it with egg and decorate with more puff pastry and sesame.

Bake about 20 minutes or until golden brown. It serves.