Mexican Stuffed Peppers

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                            FOOD FUNNY
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Here's one that I hope parents of picky eaters will take to heart.
Thanks to Rosemary Zwick (who else?) for sending it in.

As a child my family's menu consisted of two choices: Take it, or leave it.

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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 jalapeño 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 Thu Aug 20 03:48:34 2009