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Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 60 Minutes
- 3 lbs Laura's Lean Ground Beef
- 3 lbs Roma tomatoes (chopped)
- 2 cups Brown onions (chopped)
- 1 clove Garlic
- 1 bunch Parsley
- 1 oz Raisins
- 4 ozs Almonds
- 1 1/2 tsp Cinnamon
- 1/2 oz Sugar
- Salt to taste
- 1 tsp Pepper
- 1 tsp Cumin
- 1 pkg Beef seasonings (low sodium)
- 10 Chiles de Agua (can be found in any Oaxacan market)
- 5 Eggs
*Serving calculations based on 12oz beef products.
For 10oz beef products reduce serving size by 1/4.
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
- Total Time: 60 Minutes
Serving size based on 1 cup (242g)
1. Put the meat in a frying pan over medium heat with a little oil so that it does not stick to the comal (frying pan). Cover the pan and stir constantly so meat does not stick to the pan.
2. On another pan, add a little oil, stew the onion (until crystallized and transparent in color). Add tomatoes, cinnamon, cumin, pepper, raisins, almonds, parsley, garlic, sugar and salt.
3. After the tomato, onion and the rest of the ingredients are stewed, the meat is added.
4. Cook for 20 minutes over low heat covered, stirring constantly so that the meat does not stick to the pan.
5. Grill chiles de agua until they are blaken on both sides.Place the blackened chiles on a bowl and tightly seal them with plastic wrap. let them cool down for 20 min and peel them.
6. Cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels.
7. Mold mixed meat to fit inside the peppers until peppers can close completely.
8. Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
9. Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown 5 min per side.
10. On a separate plate put a few absorbent napkins so that you leave excess grease of chile rellenos once cooked.
Serve chile relleno with white rice and pour chile relleno salsa for maximum flavor.
Chile Relleno Sauce
8 lbs. of Roma Tomatoes
6 cups fine chopped white onions
4 garlic cloves
1 epazote bunch
10 chiles serranos cut them in slices
4 oz. of salt
5 oz. vegetable oil
1 cup of water (from cooked tomatoes)
1. Put roma tomatoes in a large pot to cook in boiling water for 20 minutes.
2. In a saucepan put 2oz vegetable oil on medium heat and add 3 cups of diced onion, chilis, garlic,epazote and wait until the onion is crystallized and transparent in color, you can then turn heat off. Put this mix in a separate container.
3. Let boiled tomatoes cool down before adding them to the blender with the other cooked ingredients (garlic,epazote,onions,chilis) with the same water(1 cup) from tomatoes you used for boiling.
4. Put 3oz of vegetable oil to medium fire on a pot and add 3cups of chopped onion to it and wait until crystallized to add tomato sauce mix you had previously blended.
5. Add 1.5oz of salt or salt to taste.
6. Let it cook for 25 minutes until orange in color and tomato sauce is totally cooked.
Serve over Oaxacan chile relleno with white rice and enjoy.
Recipe credit: Ivan Vasquez
Nutritional Analysis Per Serving
- Calories: 570.00
- Fat Content: 32.00g
- Saturated Fat Content: 10.00g
- Cholesterol Content: 258.00mg
- Sodium Content: 208.00mg
- Carbohydrate Content: 24.00g
- Sugar Content: 14.00g
- Protein Content: 54.00g