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. 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. 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.
Chiles Rellenos Con Picadillo-Ground Beef Stuffed Poblanos
- 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 separate egg whites from yolks
- 2 cups canola oil for frying
- 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.
- 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 and beat on low just until blended. Dip each stuffed pepper into egg batter and fry for 1 to 2 minutes per side or 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. Yields 6 servings.
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.
Mi Mama preparando los Chiles Rellenos- My Mom preparing Chiles Rellenos
Caldillo de Jitomate (Fresh Tomato Sauce)
- 4 large roma tomatoes
- 1/4 white onion
- 2 cloves garlic
- 1 serrano peppers
- 2 cups of water from tomatoes
- grapeseed oil
- 2 teaspoons Knorr tomato bouillon
- Fresh cracked pepper to taste
- 1/3 teaspoon crushed oregano
- Salt to taste
- Score the ends of the tomatoes with and X shape. Add tomatoes, onion, garlic and chile serrano to a pot of boiling water. Reduce heat to simmer and cook for 15 to 20 minutes or until skins from tomato loosen up and start to peel away.
- Remove tomatoes from hot water and let cool slightly before removing the skins. Transfer to the blender, along with onions, garlic and serrano. Add 2 cups of water from cooking tomatoes. Secure the lid using a kitchen towel to hold it down. Blend until smooth, set aside.
- Preheat 2 tablespoons of olive oil to medium heat for a few minutes.When oil is hot, pour in the caldillo (tomato mixture). You should hear a loud searing noise right away. If not, your oil was not hot enough. Reduce heat, add bouillon, pepper and oregano. Let it simmer for a few minutes before adding anymore salt.Cook for another 10 to 15 minutes at med./low heat. Ladle over chiles rellenos, huevos rancheros or taquitos . Great over grilled fish too!