This is another one of those recipes that is near and dear to my heart. A recipe from my Mom that took me many, many years to finally “get it right.” I still find myself having flashbacks of watching her in the kitchen and some of the tricks she used to prepare her dishes

The Key Thing Is To Not Give Up!

For years, I just could not get this egg batter to work for me. A while back I was watching a food video about chiles rellenos and I remembered how my Mom would tilt her bowl as she beat the batter and how fluffy it would be. The eggs must be at room temperature as well! Since then, the batter has been just right… Thanks Mom.

Find the Caldillo de Jitomate(Fresh Tomato Sauce) Recipe At The End Of The Blog Post.

Mom’s Picadillo con Papa. Although simple, one of the most comforting dishes that I still enjoy to this day.

The queso Oaxaca is a Mexican string cheese and works very well for Chiles Rellenos.

Don’t skip the paper towel step. It really helps absorb some of the excess oil.

Chiles Rellenos Con Picadillo-Ground Beef Stuffed Poblanos

One of my most cherished recipes from home. Chile relleno night in our house was always extra special! Priceless!

5 from 1 vote

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Course: Main Course

Cuisine: Mexican

Prep Time: 1

Cook Time: 2

Total Time: 3

Servings: Servings

Ingredients

Ingredients:

6 large fresh poblano peppers washed
1 medium Russet potato or 2 white potatoes peeled and diced
1 pound ground chuck
1 teaspoon salt more to taste
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon pepper
2 large Roma tomatoes roughly chopped
1 to 2 serrano chiles roughly chopped
1/4 cup water
1 clove garlic minced
1 small white onion diced

For Chile Relleno Batter:

1/3 cup flour for dredging the stuffed poblanos
6 large eggs at room temperature separate egg whites from yolks
2 cups canola oil for frying

Instructions

Directions:

Preheat broiler to high for 5 minutes. Transfer the poblanos to a baking sheet. Cook under the broiler for 5 to 6 minutes per side. Remove peppers from broiler and transfer to a plastic or paper bag to steam and cool, set aside. This is a quick way to roast your peppers, but I still prefer the way Mom did it. Low and slow on the comal(griddle), but if I had a gas stove, I would char them directly in the fire. If you roast them too long in the oven, the stems may come loose and that, to me, is a key part in dipping the rellenos succesfully.
Preheat 1/8 to 1/4 cup of olive oil in a nonstick pan to medium heat for a few minutes. Add the diced potatoes and cook until browned in most spots. I like to cover my potatoes while they cook. The steam created helps them cook a little faster from the inside. Transfer potatoes to a plate lined with paper towels to drain, set aside.
Add the ground beef to that same skillet and heat to medium. Season beef with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin and 1/2 teaspoon pepper. Cook for 8 to 10 minutes until nicely browned. Add the onions and garlic and continue cooking for 2 minutes. Add tomatoes, serranos and 1/4 cup water to the blender and blend until smooth. Pour tomato mixture into picadillo, add potatoes and stir until well combined. Taste for seasonings and continue cooking at a low simmer until sauce thickens and reduces. Remove from heat and cool.
Carefully peel the blistered skins from the poblanos, cut an opening and remove the seeds and veins. Stuff each one with picadillo, just enough to fill, do not overstuff. Dredge the filled peppers in the reserved 1/2 cup of flour and set aside.
In a medium pan, preheat 2 cups of canola oil to medium heat for 6 to 8 minutes.
Add the egg whites to a glass bowl and using a hand-held mixer, beat on high until stiff peaks form. Tilt the bowl slightly while beating and move the beaters quickly back and forth. This will help put more air into the egg whites.
When ready, add in the egg yolks, 1/2 tsp. of salt and 2 tbsps. of flour. Mix on low just until blended. Dip each stuffed pepper into egg batter. Transfer to preheated oil. Fry for 3-4 minutes. After the first minutes, gently spoon over the top some of the hot oil to seal egg batter before flipping over. Flip over using two flat spatulas. Fry until golden brown.
Drain onto plate lined with paper towels. Serve right away or keep warm in a low temperature oven until ready to eat. Serve with your favorite salsa, Mexican red rice, beans and warm tortillas.

Notes

Try your best to make sure you do not roast the peppers too much longer than instructed, You want the flesh of the pepper to hold up to the stuffing and batter without tearing too much. Direct fire roasting will give you the best results, but we don’t all have a gas stove.

A tip I learned a few years back was you could freeze the the stuffed rellenos before adding the flour dredge. Freeze for 40-50 minutes. Finish as instructed. Place fried rellenos in a warming caldillo sauce or in a low temperature oven to ensure they are warm all the way through. The frozen pepper is easier to dip in the batter. Works best with cheese stuffed rellenos.

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

Mi Mama preparando los Chiles Rellenos- My Mom preparing Chiles Rellenos

Caldillo de Jitomate (Fresh Tomato Sauce)

Easy fresh tomato sauce (caldillo) for chiles rellenos and more!

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Course: Salsa/Sauces

Cuisine: Mexican

Prep Time: 15

Cook Time: 30

Total Time: 38

Servings: Servings