Chiles Rellenos en Salsa

Chiles Rellenos en Salsa

Beef

1 lbs Ground beef 

1 carrots 

1 potatoes, 

½ onions 

1 clove garlic (minced)

1tomatoes.

Seasonings: ½ teaspoon salt, ½ teaspoon ground cumin, and ½ teaspoon pepper

Cook the ground beef in a large skillet with diced onions and tomatoes until the meat is lightly browned. Add the diced potatoes, and diced carrots cover, and cook for 10 minutes or until carrots and potatoes are soft. Set aside.

Poblano Peppers

6 large poblano peppers (large ones are easier to stuff)

4 cups oil, for frying

3 large eggs

½ cup all purpose flour all-purpose flour

½ teaspoon salt

Roast the peppers: until the skin is blackened and blistered, place them in a plastic bag to keep in some of the heat and help them steam. Let them sit for 5 minutes. Peel and rub off as much of the loose skin on the peppers as possible. Cut a small slit down the middle of the peppers with a knife. And remove the seeds. Carefully stuff the peppers coat them with flour and set aside.

Egg Batter

Separate the egg whites from the yolks into two separate bowls. Use the mixer, beat the egg whites until stiff add in the egg yolks. The batter should be light, fluffy and smooth.

Preheat oil, with a ladle scoop oome of the egg batter and place on the hot oil place the pepper on top and once the batter has cooked a bit wrap the pepper and flip. Fry the peppers for 3-5 minutes per side, until the batter is golden brown and crispy. Transfer the peppers to the lined baking sheet to drain off any excess oil.

Once you have fried all your peppers, Heat extra virgin olive oil in a pan, add sliced onions and sauté until translucent, add 1 Jar of Salsa Wallito Bonita, add the peppers and simmer for 3 minutes. Serve with Rice 

Buen Provecho! Enjoy!