Entree: Mexico – Bajio, Guanajuato – Chiles Rellenos de Picadillo (Stuffed Peppers with Picadillo)

Serving Size: 6

Approximate Time

Prep 1 hr 15 min

Cook 40 min

Additional 45 min

Total 2 hrs 30 min

Ingredients

- 6 large poblano chiles (for stuffing)
- 1 lb (454 g) ground beef
- 1/2 lb (225 g) ground pork
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 medium russet potato, peeled and small-diced (about 8 oz / 225 g)
- 1 medium carrot, small-diced (about 4 oz / 115 g)
- 1/2 cup (75 g) frozen green peas, thawed
- 1/3 cup (45 g) golden raisins
- 1/3 cup (40 g) slivered almonds, toasted and coarsely chopped
- 2 cups (480 ml) crushed tomatoes (canned or fresh)
- 1/2 cup (120 ml) chicken or beef broth
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 tsp dried oregano
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil (for filling)
- 1/2 cup (60 g) all-purpose flour (for dredging)
- 4 large eggs, separated
- 1 1/2 cups (360 ml) neutral oil (vegetable or canola) for frying, or enough for 1/2-inch depth in a skillet
- 1 1/2 cups (285 g) long-grain white rice, rinsed
- 2 tbsp (30 ml) vegetable oil (for rice)
- 1/2 small onion, finely chopped (about 1/2 cup / 75 g) for rice
- 1 small clove garlic, minced (for rice)
- 1 cup (240 ml) water
- 1/2 cup (120 ml) chicken broth (for rice)
- Salt to taste for rice
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- Mexican crema or sour cream, and crumbled queso fresco (optional, for serving)
- Lime wedges (optional)

Instructions

Short Description:
Large roasted poblano chiles stuffed with a Guanajuato-style picadillo of ground meats, raisins, toasted almonds, vegetables and warm spices, lightly battered and fried, served with tomato rice and a simple pan sauce. A sweet-and-savory main course typical of the Bajio region.

Regional Notes:
This Guanajuato (Bajio) version highlights the characteristic sweet-savory mix: plump raisins and toasted almonds folded into the picadillo and gently spiced with cinnamon and cloves. Unlike some coastal or southern styles, the filling here relies on ground beef/pork and dried fruit for contrast and is commonly served with tomato rice as a complete meal.

1. Roast and peel poblanos: hold each poblano over an open flame or under a broiler until skins are charred and blistered all over. Transfer to a covered bowl or plastic bag and steam 10 minutes, then peel away loose skin. Make a lengthwise slit down one side of each pepper and carefully remove seeds and membranes, keeping peppers intact. Set aside to dry on paper towels.
2. Prepare filling — sauté aromatics: heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium heat. Add 1 cup (150 g) chopped onion and 3 cloves minced garlic and cook until translucent, 4–5 minutes.
3. Brown the meats: add 1 lb (454 g) ground beef and 1/2 lb (225 g) ground pork to the skillet. Break up with a spoon and cook until no longer pink and beginning to brown, about 6–8 minutes. Season with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp cumin, 1/2 tsp cinnamon, 1/4 tsp cloves, and 1 tsp dried oregano; stir to combine.
4. Add vegetables and simmer: stir in the diced potato (8 oz / 225 g) and carrot (4 oz / 115 g) and cook 4–5 minutes. Pour in 1/2 cup (120 ml) broth and 1 cup (240 ml) crushed tomatoes, reduce heat to low, cover and simmer until potatoes are tender and mixture is thickened, about 12–15 minutes.
5. Finish filling: stir in 1/2 cup (75 g) peas, 1/3 cup (45 g) raisins and 1/3 cup (40 g) toasted slivered almonds. Adjust seasoning with salt and pepper to taste. Remove from heat and let filling cool slightly so it is easy to stuff.
6. Stuff peppers: gently spoon the picadillo into each prepared poblano, filling but not overstuffing (leave some space so batter can coat). Close the slit lightly; use a toothpick if needed to keep closed.
7. Make batter: separate 4 large eggs. Beat the egg whites with a pinch of salt until they form stiff peaks. In a separate bowl beat the yolks until pale, then fold the yolks gently into the whites to form a light, airy batter.
8. Prepare for frying: place 1/2 cup (60 g) all-purpose flour in a shallow dish for dredging. Heat a wide skillet with 1/2-inch (about 360 ml) of neutral oil over medium-high heat to 350°F (175°C) or until a pinch of flour sizzles.
9. Dredge and batter: lightly dust each stuffed pepper in flour, shaking off excess, then dip and coat evenly in the egg batter.
10. Fry peppers: working in batches, carefully place battered peppers in hot oil and fry until golden brown on all sides, turning gently, about 3–4 minutes per side. Transfer to a paper-towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) if needed.
11. Make quick pan sauce (optional but recommended): reserve about 1/2 cup (120 ml) of the tomato liquid from the filling pan or add 1/2 cup (120 ml) crushed tomatoes to the skillet used for frying, scrape up browned bits, add 1/4 cup (60 ml) broth, simmer 3–5 minutes and season to taste. Spoon this sauce over plated chiles.
12. Cook the tomato rice: in a medium saucepan heat 2 tbsp (30 ml) oil over medium heat. Add 1/2 cup (75 g) chopped onion and 1 minced garlic clove; cook until soft. Add rinsed rice (1 1/2 cups / 285 g) and stir to coat and lightly toast, 2–3 minutes. Add 1 cup (240 ml) water and 1/2 cup (120 ml) chicken broth plus 1/2 cup (120 ml) crushed tomatoes, bring to a boil, reduce to low, cover and simmer until liquid is absorbed and rice is tender, about 18–20 minutes. Fluff with a fork and season with salt.
13. Plate and serve: spoon a bed of tomato rice onto each plate (about 1 cup rice per serving), place 1 battered chile relleno per plate (for 6 servings, distribute accordingly), spoon pan sauce over or around the chiles, sprinkle with chopped cilantro and optional crumbled queso fresco and a drizzle of crema. Serve with lime wedges.
14. Make ahead and storage: picadillo filling can be made 1 day ahead and refrigerated; reheat, adjust moisture, and stuff peppers before battering and frying. Leftovers keep 2–3 days refrigerated; reheat gently in a low oven to preserve texture.