These rich poblano peppers are filled with minced beef with a sweet touch of plantain and raisins.
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Ingredients6 portions
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
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