Mexican Stuffed Peppers

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            FOOD FUNNY
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Thanks to Christianne in Ann Arbor for this warning:

There is a dangerous virus being passed electronically, orally
and by hand. This virus is called Worm-Overload-Recreational-
Killer (WORK).

If you receive WORK from any of your colleagues, your boss
or anyone else via any means DO NOT TOUCH IT. This virus
will wipe out your private life completely.

If you should come into contact with WORK put your jacket on
and take 2 good friends to the nearest pub. Purchase the antidote
known as Work-Isolator-Neutralizer-Extractor (WINE).

The quickest acting WINE type is called Swift-Hitting-Infiltrator-
Remover-All-Zones (SHIRAZ) but this is only available for those
who can afford it, the next best equivalent is Cheapest-Available-
System-Killer (CASK).

Take the antidote repeatedly until WORK has been completely
eliminated from your system.

Forward this warning to 5 friends. If you do not have 5 friends you
have already been infected and WORK is controlling your life.

This virus is DEADLY (Destroys-Every-Available-Decent-Living-
Youngster).

Updated 11-03-05: After extensive testing it has been concluded
that Best-Equivalent-Extractor-Remedy (BEER) may be substituted
for WINE but may require a more generous application.

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            TODAY'S RECIPE
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This is a popular dish in Mexico, but I think it's even more
ubiquitous north of the border. Every Mexican restaurant and
home cook has a different version, and experimentation is
encouraged. Mexican food purists (including me) will pale at
the thought of using any chile other than the poblano, but if
these aren't available in your area you have my permission to
use green bell peppers instead.

Mexican Stuffed Peppers (Chiles Rellenos)

4-6 poblano chiles
Flour for dredging
2 eggs, beaten
Vegetable oil for frying

For the filling:
2 Tbs (30 ml) olive oil
1 lb (450 g) ground beef
1 onion, chopped
1-2 cloves garlic, chopped
2 tomatoes, seeded and chopped
1 jalapeno chile, seeded and finely chopped
1/4 cup (60 ml) raisins
1/4 cup (60 ml) chopped pimiento-stuffed olives
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste

For the sauce:
3 tomatoes, seeded and chopped
1 onion, chopped
2-4 cloves garlic, chopped
1 cup (250 ml) chicken stock
Salt and freshly ground pepper to taste
1 Tbs (15 ml) olive oil

Cook the chiles over an open flame or under a broiler until the
skin is blistered and black all over. Place in a paper bag and
allow to cool for at least 15 minutes. Scrape off and discard the
blackened parts. Cut a slit in the chiles from top to bottom and
remove the seeds and core. Set the chiles aside.

To prepare the filling, heat the oil in a skillet over moderate heat
and cook the beef, onion, and garlic until the meat is browned,
about 10 minutes. Add the remaining ingredients and cook
uncovered for 10 minutes.

To prepare the sauce, combine the tomatoes, onion, garlic, stock,
salt, and pepper in an electric blender and puree until smooth.
Heat the oil in a skillet over high heat and cook the tomato mixture,
stirring frequently, for 5 minutes.

Fill the chiles with the meat filling. Dredge them in flour, dip in the
eggs, and fry in a skillet with about 1/2 inch (1 cm) oil over high
heat until lightly browned on all sides. Spoon the sauce over the
chiles and serve immediately. Serves 4 to 6.
Received on Wed May 3 06:32:39 2006