Entree: Mexico – Oaxaca – Chiles Rellenos de Picadillo

Serving Size: 4

Approximate Time

Prep 45 min

Cook 20 min

Additional 1 hr

Total 2 hrs 5 min

Ingredients

- 6 large pasilla or poblano chiles, blistered and peeled (choose locally available Oaxacan pasilla if possible)
- 1 lb (454 g) ground pork
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 1/3 cup (55 g) raisins, soaked in warm water 10 minutes and drained
- 1/3 cup (40 g) sliced or slivered almonds, toasted and chopped
- 4 oz (115 g) queso Oaxaca or queso fresco, shredded
- 1/4 cup (60 g) tomato paste
- 1 tsp (5 g) ground cumin
- 1/4 tsp (1 g) ground cinnamon
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 3 large eggs, separated
- 1/2 cup (65 g) all-purpose flour, for dusting
- Vegetable oil for frying, about 2 cups (480 ml) depending on pan
- For the tomato sauce:
  - 2 cups (480 g) crushed tomatoes
  - 1/2 cup (120 ml) chicken or vegetable broth
  - 1/4 cup (40 g) onion, chopped
  - 1 clove garlic, smashed
  - 1 tbsp (15 ml) vegetable oil
  - Salt and pepper to taste
- For the rice:
  - 1 1/2 cups (300 g) long-grain white rice, rinsed
  - 2 1/4 cups (540 ml) water or chicken broth
  - 1 tbsp (15 ml) vegetable oil
  - 1/4 cup (40 g) onion, finely chopped
  - 1 small tomato, chopped (optional)
  - Salt to taste
- For the beans:
  - 1 can (15 oz / 425 g) black beans, drained and rinsed
  - 1 tsp (5 ml) vegetable oil
  - 1/4 tsp (1 g) ground cumin
  - Salt to taste
- Garnish: chopped cilantro, lime wedges

Instructions

Short Description:
Roasted Oaxacan chiles stuffed with a sweet-and-savory picadillo of ground pork, raisins, and toasted almonds, lightly battered and fried, served with tomato sauce, Mexican rice, and black beans for a complete main course.

Regional Notes:
This Oaxacan version highlights local chilies (pasilla or poblano when available) and the distinctive sweet-savory picadillo with raisins and almonds, reflecting regional preferences for textural contrast and gentle sweetness. It differs from other versions by leaning on toasted almonds and Oaxacan cheese alongside the meat filling rather than only cheese or pure meat fillings common elsewhere.

1. Roast and peel chiles: over a gas flame or under a broiler, roast chiles until skin is evenly charred and blistered. Place in a bowl and cover with plastic wrap or a towel for 10 minutes to steam. Peel off skins, make a lengthwise slit on one side of each chile, remove seeds and membranes carefully, keeping chiles intact. Pat dry and set aside.
2. Prepare the picadillo filling: heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 4 minutes. Add garlic and cook 30 seconds until fragrant.
3. Add ground pork (1 lb / 454 g) to the pan, breaking up with a spoon; cook until browned and cooked through, about 6–8 minutes. Stir in tomato paste, cumin, cinnamon, salt and pepper; cook 2 minutes.
4. Remove from heat and stir in soaked raisins (1/3 cup / 55 g), toasted chopped almonds (1/3 cup / 40 g), and shredded queso Oaxaca (4 oz / 115 g). Adjust seasoning. Allow filling to cool slightly so it holds together when stuffing.
5. Stuff the chiles: using a spoon, gently fill each chile with 3–4 tbsp of the picadillo mixture and close the slit. Place stuffed chiles on a tray. If any filling remains, reserve for serving alongside.
6. Make the batter for frying: separate the 3 eggs. In a clean bowl, beat the egg whites until stiff peaks form. In a separate small bowl, lightly beat the yolks. Fold yolks gently into the beaten whites until just combined.
7. Prepare for frying: heat 1/2 inch to 1 inch of vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C or a dropped breadcrumb sizzles). Lightly dust each stuffed chile with 1/2 cup (65 g) flour, shaking off excess, then dip into the egg batter to coat evenly.
8. Fry chiles: working in batches, carefully lay battered chiles into the hot oil and fry until golden on both sides, about 2–3 minutes per side. Transfer to a paper towel-lined plate to drain and keep warm. Maintain oil temperature by adjusting heat.
9. Make the tomato sauce: in a small saucepan, heat 1 tbsp (15 ml) oil over medium heat. Sauté 1/4 cup (40 g) chopped onion until translucent, add smashed garlic and cook 30 seconds. Add crushed tomatoes (2 cups / 480 g) and broth (1/2 cup / 120 ml), simmer 8–10 minutes until slightly reduced; season with salt and pepper. For a smoother sauce, blitz with an immersion blender or strain if desired.
10. Cook the rice: in a medium saucepan, heat 1 tbsp (15 ml) oil over medium heat, sauté 1/4 cup (40 g) onion until soft. Add rinsed rice (1 1/2 cups / 300 g) and toast 2 minutes. Add 2 1/4 cups (540 ml) water or broth, chopped tomato if using, and salt. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until liquid is absorbed. Fluff with a fork.
11. Prepare the beans: heat 1 tsp (5 ml) oil in a small pan, add drained black beans (15 oz can / 425 g), warm gently with 1/4 tsp (1 g) cumin and salt, mashing slightly with the back of a spoon so they are creamy but still some whole beans remain.
12. Assemble and serve: spoon a little tomato sauce on each plate, place a fried chile relleno on top, and spoon more sauce over the chile. Serve with a mound of Mexican rice, a scoop of black beans, garnish with chopped cilantro and lime wedges. Offer extra picadillo on the side if desired.
13. Leftovers: refrigerate components separately up to 3 days; reheat chiles gently in a 350°F (175°C) oven 8–10 minutes to avoid sogginess.