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Recipe

Chiles Rellenos Meat

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Stuffed chilies are a delicious recipe for a lunch or dinner as a main course.
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Ingredients

6 portions
  • 6 poblano peppers
  • 1 cup Water
  • 2 cups tomato juice
  • 1 can mashed tomatoes, 180 grams
  • 450 grams ground beef
  • 1 tablespoon Dried oregano
  • 1 pinch garlic
  • 1/4 cups carrot, chopped
  • 1/4 cups onion, chopped

Preparation

Preheat the oven to 180 degrees centigrade.
To peel the chiles first put them directly on the fire until all your skin is burned (black).
Put them in a closed plastic bag and let them sweat for 10 minutes. Remove them from the bag and in cold water peel them.
Cut the chiles along and clean your veins and seeds.
In a large pan, mix the water, the tomato juice, the tomato puree and the spices, boil for 15 minutes.
Mix the meat with the carrot and onion and add to the tomato sauce.
Fill the chiles with approximately 5 tablespoons of the meat mixture.
Place them in a refractory and bathe them with the rest of the tomato sauce. Bake for 50 minutes.

PRESENTATION

Serve with rice and tortillas.

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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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