Shredded Beef Stuffed Chile Rellenos

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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4-5 lb chuck roast
1 medium sized white or brown onion cut into quarters
1 cup beef broth
2 tablespoons chile powder
1 tablespoon salt
1 teaspoon cumin
2 teaspoons oregano
2 teaspoons garlic powder
2 teaspoons pepper
6 poblano peppers
2 cloves of garlic
1 15oz can of tomato sauce
Jack cheese
For the Beef: Combine chile powder, salt, pepper, cumin, oregano, & garlic powder in a small bowl. Rub spice mixture all over the chuck roast. Place onion in the bottom of a crock pot, place chuck roast on top of onion and pour beef broth in. Cook on high for 6-7 hours. Shred with two forks and set aside.**
For the peppers: Place poblanos & garlic cloves on a cookie sheet and roast under broiler until garlic is browned (you will have to remove these before the peppers are done) and peppers are blistered. Let peppers cool in a pot with a lid on it and peel skin off. Cut a slit on one side, scoop seeds out and run under cool water to remove any extra seeds not removed.
For the sauce: Combine the can of tomato sauce, garlic, onion and ¼ cup beef juice(both scooped out of crock pot) in a blender until smooth.
Stuff chiles with ¼ cup shredded beef, jack cheese, top with tomato sauce, more cheese and bake in the oven at 425 degrees for 15-20 minutes.
**You will not use all the shredded beef for this recipe


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