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Deborah

Deborah Dana

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Recipe of Picadillo Stuffed Chiles
Recipe

Picadillo Stuffed Chiles

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These rich poblano peppers are filled with minced beef with a sweet touch of plantain and raisins.
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Ingredients

6 portions
  • 500 grams ground beef
  • 1/4 tablespoons cinnamon powder
  • 1/4 tablespoons thyme
  • 2 cloves garlic
  • 1/2 tablespoons ground pepper
  • 4 tablespoons vegetal oil
  • 1/4 cups onion, finely chopped
  • 2 tomatoes, roasted, peeled and chopped
  • 1 plantain
  • 1/4 cups raisin
  • 1/4 cups almond
  • 6 poblano peppers
  • 1 tablespoon salt
  • 2 tablespoons white vinegar
  • 3 eggs, (separated)
  • 1/2 cups flour
  • oils, to fry

Preparation

In a deep bowl, mix beef with cinnamon, thyme, pepper, and garlic.
Heat the oil in a pan and cook the meat until lightly cooked. Remove from the pan and save.
Now brown the onion in the pan for 2 minutes and add the tomato, cook for 5 more minutes.
Return the meat to the pan and mix, continue cooking. Add the plantain, mix, cover and simmer for 15 minutes.
Add the raisins and almonds, cook for 5 more minutes and remove from heat.
Burn the poblano peppers on a comal or directly on the fire until they are totally black. Place in a bag and allow to sweat for 5 minutes. Remove the chiles from the bag, peel them and wash them.
Make an incision in the middle of each chili to fill them and remove the veins and seeds. Place in a deep bowl with water, salt and vinegar and allow them to be there for 15 minutes.
Fill each chilli with the stuffing of picadillo.
Beat the egg whites until stiff, add the yolks and finish beating.
Prepare a frying pan with oil, a plate with the beaten eggs and another plate with the flour.
Pass each chili through the egg, then through the flour and then cool in the oil until lightly browned.
Serve

PRESENTATION

You can accompany the chiles of a tomato sauce.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (6)
ELDA CAMACHO
07/01/2019 22:04:17
Nos gusto mucho en casa
Anonymous
19/08/2016 01:53:18
Es correcto. Primero se pasa por la harina y luego por el huevo. Yo le agrego una cucharadita de harina al huevo y asi evito pasar los chiles por la harina.
Anonymous
18/08/2016 09:59:11
Algo diferente Muuuy rico, gracias.
Cecy Galván
18/01/2013 14:21:03
Muy rica!! Definitivamente me gusta, el toque de la carne molida con la combinación de pasas y almendras me encanta :)
Anonymous
12/01/2013 15:52:29
es una receta facil Se las recomiendo, un sabor diferente.
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