¡Hola!

Parece que estas accediendo a este sitio desde un
país de habla hispana.

¿Te gustaría que te dirijamos a la versión en Español?

Si, vamos a www.kiwilimon.com

No, continue in the English site

Deborah Dana

Recipes: 162

1 Photos

Upload your Photo

Deborah Dana

Picadillo Stuffed Chiles

Name: Picadillo Stuffed Chiles
Prep time: 120 min
Cook time: 120 min
Yield: 6
Cuisine: Mexicana
Ingredients: 500 grams of ground beef; 1/4 of tablespoon of ground cinnamon; 1/4 of tablespoon of thyme; 2 cloves of garlic; 1/2 tablespoon of ground pepper; 4 spoonfuls of vegetable oil; 1/4 of Cup of onion finely chopped; 2 tomatoes roasted, peeled and chopped; 1 plantain; 1/4 of Cup of raisin; 1/4 of Cup of almond; 6 poblano peppers; 1 tablespoon of Salt; 2 spoonfuls of White vinegar; 3 eggs (separated); 1/2 Cup of flour; oils to fry

2 h

Complex

4.67

6 comments

Deborah Dana

	127
Favorites

Collections

Glider

Super List

Upload a picture

To print

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

Learn more about Deborah Dana

Ingredients

6 servings

Select all ingredients

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.

Print recipe for:

Picadillo Stuffed Chiles

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

Calories

519

kcal

26%

Carbohydrates

53.5

18%

Proteins

30.0

60%

Lipids

24.0

37%

Fiber

13.3

27%

Sugar

15.8

18%

Cholesterol

156

52%

Rate this tip

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.