Entree: Mexico – Zacatecas, Bajio Mexico – Chiles Rellenos Zacatecanos (Zacatecan Stuffed Chiles)

Serving Size: 6

Approximate Time

Prep 55 min

Cook 30 min

Additional 45 min

Total 2 hrs 10 min

Ingredients

- 6 large poblano chiles (poblano pepper)
- 1 lb (454 g) ground beef
- 8 oz (225 g) queso Oaxaca (Oaxaca cheese), shredded
- 4 large eggs, approx. 7 oz (200 g) total, separated
- 1/2 cup (60 g) all-purpose flour, plus 1/4 cup (30 g) for yolk mix and dusting
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 medium white onion, divided — 1/2 for filling, 1/2 for sauce (about 6 oz / 170 g)
- 3 cloves garlic, divided — 1 for filling, 2 for sauce (about 9 g)
- 1 tbsp (15 ml) vegetable oil for filling
- 1 tbsp (15 ml) vegetable oil for sauce
- 4 large Roma tomatoes, about 1 1/2 lb (680 g), or 2 cups (480 ml) canned crushed tomatoes
- 1 cup (240 ml) low-sodium chicken broth
- 1 tsp (1 g) dried oregano
- 1/2 tsp (1 g) ground cumin
- 2 tbsp (30 ml) chopped fresh cilantro, plus extra for garnish
- 1 tbsp (15 ml) white vinegar or lime juice
- 3–4 cups (720–960 ml) vegetable or canola oil for frying (amount depends on pan)
- For arroz rojo (Mexican red rice):
  - 1 1/2 cups (270 g) long-grain white rice, rinsed
  - 2 1/4 cups (540 ml) chicken broth or water
  - 2 tbsp (30 ml) vegetable oil
  - 1/2 tsp (3 g) salt
  - 1/4 cup (40 g) finely chopped onion (from remaining onion if needed)
- For frijoles refritos (refried beans):
  - 1 can (15 oz / 425 g) pinto beans, drained and liquid reserved
  - 1 tbsp (15 ml) vegetable oil or lard
  - 1/4 tsp (1 g) ground cumin
  - Salt to taste
- Garnish and serving:
  - Lime wedges
  - Sliced raw onion and chopped cilantro
  - Mexican crema or sour cream (optional), 1/4 cup (60 ml)

Instructions

Short Description:
Roasted poblano peppers stuffed with a savory mixture of ground meat and melted Oaxaca cheese, battered in whipped egg whites and fried until golden, then finished in a bright tomato-based sauce and served with arroz rojo (Mexican red rice) and frijoles refritos (refried beans).

Regional Notes:
This Zacatecas (Bajio) variant pairs ground meat with cheese inside the chiles and uses an egg-white batter before frying — a preparation common in central Mexico but distinctive in Zacatecas for the meat-cheese filling and generous tomato sauce. It is plated as a complete main course with rice and refried beans, reflecting the region's hearty, home-style entrees.

1. Roast the poblanos: over an open flame, under a broiler, or on a hot comal, char the poblanos evenly until the skins are blistered and blackened on all sides, about 8–10 minutes total. Place in a bowl and cover with plastic wrap or a sealed bag for 10 minutes to steam.
2. Peel and seed: when cool enough to handle, peel off the blistered skin, slit each chile lengthwise on one side and carefully remove seeds and membranes with a small spoon, keeping the stem intact. Pat dry and set aside.
3. Make the meat filling: finely chop 1/2 of the onion and mince 1 clove garlic. Heat 1 tbsp (15 ml) vegetable oil in a skillet over medium-high heat. Add chopped onion and cook until translucent, 3–4 minutes. Add 1 lb (454 g) ground beef, breaking it up with a spoon; cook until browned, 6–8 minutes. Stir in 1/2 tsp (1 g) salt, 1/2 tsp (1 g) black pepper, 1/2 tsp (1 g) ground cumin, and 1/2 tsp (1 g) dried oregano. Cook 1–2 minutes more. Remove from heat and fold in 6 oz (170 g) of the shredded queso Oaxaca so it melts into the meat. Stir in 1 tbsp (15 ml) chopped cilantro. Taste and adjust seasoning.
4. Stuff the chiles: spoon the warm meat-and-cheese mixture into each poblano, filling gently (do not overstuff), pressing the mixture so chiles hold their shape. If necessary, secure the slit with a toothpick.
5. Prepare batter: separate 4 large eggs (approx. 7 oz / 200 g total). In a very clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. In a small bowl, whisk the yolks with 1/4 cup (30 g) flour until smooth, then gently fold the yolk mixture into the whipped whites in two additions until just combined.
6. Dust and coat: place 1/2 cup (60 g) flour on a shallow plate and lightly dust each stuffed chile, shaking off excess. Immediately coat each floured chile with the egg batter, pressing the batter to adhere a light, even layer.
7. Fry the chiles: heat 3–4 cups (720–960 ml) oil in a deep skillet to 350°F (175°C). Fry chiles in batches, 2–3 minutes per side, until the batter is puffed and golden brown. Transfer to a paper-towel-lined tray to drain.
8. Make the tomato sauce: coarsely chop the remaining 1/2 onion and 2 cloves garlic. Roast or briefly pan-sauté the Roma tomatoes (or use canned) and then blend tomatoes with the chopped onion and garlic until smooth. In a saucepan, heat 1 tbsp (15 ml) oil over medium heat, pour in the blended tomato mixture and simmer 2–3 minutes. Add 1 cup (240 ml) chicken broth, 1 tsp (1 g) dried oregano, 1/2 tsp (1 g) salt, and 1 tbsp (15 ml) white vinegar or lime juice. Simmer 8–10 minutes until slightly thickened; adjust seasoning.
9. Finish chiles in sauce: lower the heat to a gentle simmer and nestle the fried chiles into the tomato sauce for 3–4 minutes to warm through and let flavors marry. Spoon sauce over the chiles and keep warm.
10. Make arroz rojo (while chiles rest): in a medium saucepan, heat 2 tbsp (30 ml) oil over medium heat. Add rinsed rice and cook, stirring, until opaque and starting to turn golden, 4–5 minutes. Add 2 1/4 cups (540 ml) chicken broth or water, 1/2 tsp (3 g) salt, and bring to a boil. Reduce heat to low, cover, and simmer 18–20 minutes until liquid is absorbed. Fluff with a fork.
11. Make frijoles refritos: in a small skillet heat 1 tbsp (15 ml) oil or lard over medium heat. Add drained beans and a few tablespoons of reserved bean liquid; mash with a potato masher or back of a spoon to your desired texture. Stir in 1/4 tsp (1 g) ground cumin and salt to taste; cook 3–4 minutes until warmed and thickened. If too thick, add a little reserved bean liquid.
12. Plate and serve: place 1 chile relleno on each plate (or 1 with rice and beans shared family-style), spoon extra tomato sauce over the top, add a scoop of arroz rojo and a serving of frijoles refritos. Garnish with sliced raw onion, chopped cilantro, lime wedges, and a drizzle of crema if using.
13. Reheating and notes: chiles are best served immediately; to reheat, warm gently in a low oven (300°F / 150°C) covered with foil for 10–12 minutes so the batter stays crisp. Remove toothpicks before serving.