Chiles Rellenos Con Carne De Res Y Plátano Recipes

CHILES RELLENOS CON CARNE DE RES Y PLáTANO

Steps:

• Calienta el horno a 350ºF.
• Cocina revolviendo el tocino en una sartén grande a fuego medio, hasta que esté crujiente. Sácalo de la sartén con una cuchara ranurada sin deshacerte de la grasa en la sartén; reserva el tocino. Cocina los plátanos en la sartén revolviéndolos durante 5 min. o hasta que se doren. Transfiérelos a un tazón.
• Dora la carne molida en la sartén. Incorpórale 1/4 taza de la salsa de tomate. Cuando hierva, retira la sartén del fuego. Agrega el tocino, los plátanos y 3/4 taza del queso; rellena con esta mezcla los chiles. Ponlo en un molde de 13x9 pulgs. Ponle encima la salsa de tomate y el queso restantes.
• Hornea los chiles 15 min. o hasta que estén bien calientes y se haya derretido el queso. Sírvelos con copos de crema agria.

CHILES POBLANOS RELLENOS

Steps:

• For the filling: Heat the oil in a large skillet. Add the ground beef and cook until browned. Next add the onions and garlic; stir for 1 minute. Add the tomatoes, cumin and 1/2 teaspoon salt and black pepper. Cook, stirring constantly, until the filling is dry, 10 to 15 minutes. Set aside to cool.
• For the salsa ranchero: Heat the oil in a skillet until hot. Add the tomatoes, bell peppers, onions and garlic. Cook until the onions are browned, about 2 minutes. Add the canned tomatoes and simmer until the sauce is lumpy, 10 to 15 minutes.
• For the poblanos: Roast the poblanos over a gas flame, turning until blistered and slightly charred all over. Place in a heavy plastic bag and set aside for 10 to 20 minutes to steam. Scrape the skin off the poblanos. Carefully make a lengthwise slit in each poblano and remove the seeds and membranes; rinse and drain well, using paper towels to pat the poblanos dry.
• Stuff the poblanos with the filling and top with salsa ranchero. Before serving, garnish with shredded cheese and cilantro.

CHILES RELLENOS

Steps:

• Char the chiles.
• Turn a gas burner on high. Char the chiles on the burner grate, turning with tongs (Marcela is a pro and uses her hands!), until blackened all over. Or char the chiles under the broiler.
• Let them soften.
• Transfer the charred chiles to a heavy-duty resealable plastic bag and close. Let stand 10 minutes. The chiles will steam in the bag, making them soft and easy to peel.
• Remove the skin.
• Gently rub the chiles with paper towels to remove as much skin as possible. It's okay if a few flecks remain-they'll add flavor, so don't rinse them off.
• Open the chiles.
• Using a paring knife, make a slit across the top of a chile just below the stem, leaving the stem intact. Starting from the middle of the slit, slice lengthwise down to the tip of the pepper (cut through only one layer). Open the chile like a book and pull out the seeds and inner membranes. You may need to use a paring knife to loosen the top of the seedpod. Repeat with the remaining chiles.
• Prepare the sauce.
• Puree the tomatoes, onion and garlic in a blender until smooth. Warm the olive oil in a saucepan over medium heat. Add the tomato puree and simmer 5 minutes, stirring occasionally; the sauce will be broth-y. Season with salt and pepper and keep warm.
• Make the filling.
• Place the cheese in a bowl, then add the oregano, crumbling and rubbing it with your fingers to release its flavor. Season the mixture with salt and pepper.
• Stuff the chiles.
• Fill each chile with about 1/4 cup cheese mixture. Fold in the sides to cover the filling, then thread 2 toothpicks across the seam to form an X. You will probably need to make a second toothpick X to secure each chile so the filling doesn't leak out when you fry.
• Mix the batter.
• Beat the egg whites with a mixer on high speed until soft peaks form. Add the egg yolk and beat 3 more minutes.
• Batter and fry.
• Heat about 1 inch vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
• Dredge: Pour flour into a shallow dish and season with salt and pepper. One at a time, coat the stuffed chiles with the flour.
• Batter: Holding each chile by the stem, lower it into the egg batter to cover completely. Let any excess batter drip off.
• Fry: Add the chiles to the hot oil, 1 or 2 at a time; fry, flipping once with tongs, until golden, 1 to 2 minutes per side. Drain on paper towels.
• Eat!
• Place a fried chile on each plate and pour the warm sauce over it. Serve immediately.

CHILES RELLENOS CON CARNE

Steps:

• FOR THE CHILES:.
• Cook ground pork and ground beef in a skillet over medium high heat. Add onions and cook until tender. Drain fat from the meat and onions.
• Add salt, raisins, almonds, cloves, coriander, and garlic. Add enough stock to moisten; cook until thick. Reserve remaining stock for sauce.
• Roast chilies and remove outer skin. Slit each chile down the center, just enough to remove as many seeds as possible and fill chiles with meat. If desired, you can add some shredded monterrey jack cheese. Secure with a toothpick if necessary.
• FOR THE BATTER:.
• Beat egg whites until stiff; beat the yolks until thick and then fold gently into the egg whites. Add flour and mix well; add salt. Using a large spoon, dip stuffed chiles into batter. Drop into 1/2 inch hot oil and fry until brown on both sides. Remove chiles and drain on paper towels.
• FOR THE SAUCE:.
• Brown flour in the shortening. Add beef stock and tomato sauce and cook 5 minutes. Pour sauce over stuffed chiles and serve.

RELLENITOS DE PLATANO

Steps:

• Place the plantains in water to cover in a large pot. Bring to a boil, then reduce heat and simmer until tender, 15 minutes. Drain and mash.
• In a small saucepan over low heat, heat the refried beans. Stir in the sugar and salt. Remove from heat.
• To make the rellenitos, form a palm-sized amount of mashed plantains into a ball; flatten and place about a teaspoon of the bean mixture in the middle; then mold the sides of the plantain around the beans, making an egg-shaped ball.
• Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C), or until a small amount of batter sizzles and browns in the oil. Fry rellenitos in oil until browned. Drain on paper towels.

CHILES RELLENOS CON CAMARONES

Steps:

• Saute the celery in butter for three minutes.
• Meanwhile, combine the eggs, bread crumbs, milk, salt, pepper, and Worcestershire sauce. Add the sauteed celery and shrimp and stir to mix well.
• Stuff the mixture into the whole chiles and seal with toothpicks if necessary.
• Place the chilesin a deep, lightly buttered casserole dish, seam side down.
• Cover the dish and bake in a 350 degree oven for 20-25 minutes or until heated through.
• Serve with beans and rice.
• **Note: For a stiffer filling, chop the shrimp into a paste in the food processor.