Chiles Rellenos Con Carne

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Wonderful stuffed poblano chiles, with a meaty filling. adapted from the junior league of el paso's cookbook seasoned with sun. posted for zwt5!!

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Steps

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For the chiles:.

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Cook ground pork and ground beef in a skillet over medium high heat.

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Add onions and cook until tender.

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Drain fat from the meat and onions.

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Add salt , raisins , almonds , cloves , coriander , and garlic.

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Add enough stock to moisten.

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Cook until thick.

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Reserve remaining stock for sauce.

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Roast chilies and remove outer skin.

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Slit each chile down the center , just enough to remove as many seeds as possible and fill chiles with meat.

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If desired , you can add some shredded monterrey jack cheese.

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Secure with a toothpick if necessary.

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For the batter:.

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Beat egg whites until stiff.

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Beat the yolks until thick and then fold gently into the egg whites.

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Add flour and mix well.

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Add salt.

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Using a large spoon , dip stuffed chiles into batter.

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Drop into 1 / 2 inch hot oil and fry until brown on both sides.

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Remove chiles and drain on paper towels.

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For the sauce:.

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Brown flour in the shortening.

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Add beef stock and tomato sauce and cook 5 minutes.

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Pour sauce over stuf.

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Ingredients

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ground pork, ground beef, beef stock, salt, raisins, almonds, ground cloves, ground coriander, garlic cloves, onions, poblano peppers, monterey jack cheese, eggs, all-purpose flour, vegetable oil, shortening, tomato sauce