Entree: Mexico – Durango & Zacatecas – Chiles Rellenos de Durango (Roasted poblano chiles stuffed with seasoned meat or melting cheese, coated in a fluffy egg batter and fried then served with a tomato-chile sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 12 min

Additional 15 min

Total 50 min

Ingredients

- 6 poblano chiles, about 4 oz (115 g) each
- 1 tbsp (15 ml) vegetable oil for roasting (or broil/char directly)
- 1/2 lb (225 g) ground beef
- 1/4 lb (115 g) ground pork (optional, can use 3/4 lb total ground beef instead)
- 1 small onion, finely chopped (about 4 oz / 115 g)
- 2 cloves (about 6 g) garlic, minced
- 1 medium tomato, finely chopped, or 1/2 cup (120 g) canned diced tomato
- 1 tbsp (15 ml) vegetable oil for filling
- 1/4 cup (40 g) raisins (optional)
- 1/4 cup (30 g) chopped toasted almonds or peanuts (optional)
- 1/2 tsp (2.5 ml) ground cinnamon
- 1/2 tsp (2.5 ml) ground cumin
- Salt and freshly ground black pepper to taste
- 8 oz (225 g) queso Oaxaca or Monterey Jack, shredded (for cheese-filled version)
- 1 cup (120 g) all-purpose flour, for dredging
- 6 large eggs, separated, about 11 oz (310 g) total weight
- 1/4 tsp (1.25 ml) cream of tartar (helps stabilize egg whites)
- Vegetable oil for frying (enough for shallow frying)
- For the sauce:
  - 1 tbsp (15 ml) vegetable oil
  - 1/2 medium onion, chopped (about 2 oz / 60 g)
  - 2 cloves (about 6 g) garlic, smashed
  - 14 oz (400 g) canned tomatoes or 2 large fresh tomatoes, roasted and blended
  - 1 small mild chile (like serrano or jalapeño), stemmed and seeded if desired
  - Salt to taste
- Fresh cilantro or parsley for garnish

Instructions

1. Roast the poblanos directly over a gas flame or under a hot broiler until blistered and blackened on all sides. Place in a bowl, cover with plastic wrap for 10 minutes to steam, then peel off skin, make a lengthwise slit and remove seeds as needed; set chiles aside to cool.
2. For the filling, heat 1 tbsp vegetable oil in a skillet over medium heat. Add the chopped onion and garlic and cook until translucent. Add ground beef and pork, breaking up with a spoon, and brown until cooked through. Stir in chopped tomato, raisins, toasted nuts, cinnamon and cumin; simmer until mixture is thick and most moisture has evaporated. Season with salt and pepper, then cool slightly.
3. Alternatively, prepare the cheese filling by shredding the queso Oaxaca or Monterey Jack and keeping it ready.
4. Gently stuff each peeled poblano with a portion of the picadillo filling or with a generous handful of shredded cheese. Do not overfill; fold the chile closed around the filling and set aside.
5. Make the batter: separate eggs into whites and yolks. In a clean bowl beat the whites with the cream of tartar to stiff peaks. In a separate bowl lightly beat the yolks. Fold the yolks gently into the whites to create a fluffy batter.
6. Heat 1/2 to 1 inch of vegetable oil in a wide skillet over medium heat to 325–350°F (160–175°C) or until a small drop of batter sizzles and browns slowly.
7. Dredge each stuffed chile briefly in flour, shaking off excess, then coat thoroughly with the egg batter. Slide carefully 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.
8. For the sauce, heat 1 tbsp oil in a saucepan, sauté onion and garlic until soft, add tomatoes and chile and simmer 10 minutes. Puree with a blender or food mill until smooth, season with salt, and keep warm.
9. Serve two chilled or warm chiles per person with warm tomato-chile sauce spooned over, garnished with cilantro or parsley.