About the Recipe
Ingredients
Stuffed:
1.5 lb ground beef
1 oz tomato broth
1 oz minced garlic
1 oz salt
1 oz ground pepper
1/2 lb Oaxaca cheese
Vegetables:
6 poblano chiles
1 tomato
1/2 onion
1/6 cilantro
Dip:
5 red tomatoes
2 serrano chiles (optional)
1 jalapeno pepper (optional)
1/4 white onion
3 garlic cloves
6 oz of water
1 oz salt
1 pinch of pepper
1 oz tomato broth
1 pinch of oregano
Weathered:
4 egg whites
Additional features:
1 can of duck sauce (yellow)
1 strong tomato puree
12 chopsticks
10 oz flour
Preparation
Hello, good, my people! Today I bring you a traditional Mexican dish, a little complicated but worth it: the famous stuffed chiles and their red sauce. They will think they are spicy, but no, they have a neutral flavor. Hope you like. It may vary a little from the original recipe since it is my style. We will make this recipe for approximately 6 servings. Enjoy it and let's get started! 🔥
We start by tateming the chiles (burning or browning them on the outside). There are many ways to do it: directly on the heat, on a frying pan, on a grill or in the oven. The joke is that the skin looks burned on the outside. I made it in a pan with oil, I cooked it for approximately 5 minutes, trying to cook as much of the chiles as possible.
Then, we put them in a plastic bag and leave them for 20 minutes and then remove the skin. We open it in half and remove the seeds, with that they are ready to put the filling.
We move on to the preparation of the filling. In this case, we begin to season the ground meat with our powders and brown it in a pan with oil of your choice. We add the chopped onion, tomato and chilies.
Once everything is cooked for approximately 10 minutes, we add the purees and two minutes later we add the chopped cilantro. We let the sauce reduce a little and with that the filling is ready.
For the sauce, brown the tomatoes in a frying pan, usually whole, the chiles without the tails, the onion and the garlic cloves. We leave it for about 5 minutes and then we put it in the blender with the water and powders. We blend and with that the sauce is ready.
Here comes the fun part. We fill the chili with the stew and put Oaxaca cheese inside. We use two toothpicks to cover the opening. In a bowl, we put the flour and begin to put it on top of the chiles, covering them.
In another bowl, put the egg whites and begin to beat, either with a mixer or with a fork, manually, until foamy.
Add the chili and cover everything, then transfer to the hot pan and cook on both sides until golden brown. We move to the plate and pour the sauce on top, preferably the sauce is hot. With that, we move on to enjoying our dish. I hope you liked it, since for me it is a nostalgic dish that tastes like family. I hope you have an incredible and above all productive day. See you next time, my people.