Chiles Rellenos Con Res Y Pasa

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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1 lb beef (chuck is fine)
1 clove garlic, chopped
1/2 tsp salt
1 Tbsp vegetable oil
1/2 onion, chopped
1 cup chopped tomato
1 Tbsp vinegar
10 olives, chopped
20 raisins, chopped
10 almonds, chopped
6 poblano chiles, roasted, peeled, seeds removed through a slit below the stem, stems left on
1/2 cup cream
Cilantro leaves for garnish


Put the beef in a large pot and add the garlic, salt, and enough water to cover. Bring the water to a boil, then reduce heat and simmer until the meat is cooked through, about 1 hour. When the meat is cooked, remove it form the pot, allow it to cool and shred it.

Meanwhile, heat the oil in a skillet, and saute the onion until soft. Add the tomato and vinegar and cook 2 minutes. Then add the shredded meat and stir. Add the olives, raisins, almonds and salt to taste.

Stuff the chiles with this mixture and place them in the oven on a greased cookie sheet.

Bake at 350°F for 10 minutes.

Heat the cream in a pan and drizzle the cream evenly over each chile as it is served. Garnish with the cilantro leaves.

Serves 6.

From “Fiery Foods and BBQ”, Nov/Dec 2008.