Ground Beef Chile Rellenos
Serves 8
Directions
- 1Begin by roasting all of the chile poblanos.
- 2Once the chile poblanos are roasted, transfer them into a plastic bag.
- 3Roast the tomatoes, half of the onion, and chile serranos.
- 4Once everything is roasted, transfer it into a blender cup.
- 5To the blender cup, add two garlic cloves, a small handful of cilantro, and a little bit of water.
- 6Blend until you have a chunky salsa.
- 7Grab a pan and set it at medium-high heat.
- 8Add a little bit of oil to the pan.
- 9Once the oil heats up, throw in the other half of the onion, cut into small strips.
- 10Cook the onion for a couple of minutes.
- 11After a couple of minutes, throw in the ground beef.
- 12Season the meat with cumin, black pepper, salt, and garlic salt.
- 13Brown the meat.
- 14Once the meat has browned, throw in the two potatoes and cook them for about 5 minutes.
- 15After 5 minutes, add the salsa.
- 16Reduce the heat to the lowest setting, cover it, and let it cook for about 10 to 15 minutes or until the potatoes are nice and soft.
- 17After 15 minutes, turn off the heat and set the meat and potatoes to the side.
- 18Get the chiles and carefully peel them, making sure not to rip them.
- 19Grab a chile and create a slit in the middle to remove the seeds.
- 20Repeat the same process for all of the chile poblanos.
- 21Grab a chile, grab the queso, and stuff the chile with queso.
- 22Stuff the chile with the meat.
- 23Add another piece of cheese.
- 24Dip the stuffed chile into flour.
- 25Repeat the same process for all of the chiles.
- 26Separate the egg whites from the egg yolks.
- 27Beat the egg whites until they are nice and fluffy.
- 28Add the egg yolks, a little bit of salt, and 1/4 of a cup of flour to the egg whites.
- 29Beat on low speed.
- 30Once the oil is hot, dip a chile into the egg batter, making sure it's fully coated.
- 31Throw the coated chile in the oil and fry it until it's nice and golden.
- 32Once golden, remove it from the oil.
Ingredients
- chile poblanos
- 8 eggs
- APF
- 1 lb ground beef
- 2 medium potatoes cubed
- Queso Oaxaca or Monterey Jack
- 3 Roma tomatoes
- 1 handful cilantro
- 5 chile serranos
- 0.5 onion divided
- 2 garlic cloves
- 1 tsp ground cumin
- 2 tsp garlic salt
- 1 tsp black pepper
- 0.5 tsp salt
- oil
- water
- 0.25 cup flour
Equipment
plastic bagblender cuppan
Tips
- When making the egg batter, you will know the egg whites are ready once you flip the bowl over and they don't fall.
- Make sure the chile is fully coated in the egg batter before frying.
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