Chiles Rellenos Jalapenos
Serves: 4
Rowena Kautzer
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
43
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1.5 tsps
Oregano (dried, crumbled)1
Salt2 tbsps
White Onion (finely diced)1 clove
Garlic (minced)1 small
Potato (red, diced)1 small
Carrot (diced)230 g
Ground Beef1 cup
RaisinDirections:
1
Make the pickled onion: Combine the red onion, lime juice, olive oil, oregano and 1/2 teaspoon salt in a small bowl
2
Let stand 30 minutes or up to 1 day; drain
3
Meanwhile, make the sauce: Fill a medium pot with water and add the tomatoes, onion and garlic
4
Bring to a boil and turn off the heat; let cool
5
Drain the ingredients, then transfer to a blender and puree until smooth; season with salt
6
Heat the vegetable oil in a medium saucepan; add the tomato mixture and cook until slightly reduced, about 10 minutes
7
Set aside
8
Prepare the jalapenos: Heat 1/2 inch vegetable oil in a large saute pan over medium-high heat until very hot
9
Fry the jalapenos until blistered, 3 to 4 minutes per side
10
Transfer to a paper towel-lined plate to drain, then place in a bowl and tightly cover with plastic wrap
11
Let steam about 15 minutes, then peel off the blistered skins using a paring knife or rub with a kitchen towel
12
Using a sharp small knife, cut a T in each jalapeno, starting at the top of the pepper and running almost to the bottom
13
Using a very small spoon or the tip of the knife, carefully remove the seeds and veins
14
Set the peppers aside
15
Make the filling: Heat 1 tablespoon vegetable oil in a medium skillet
16
Add the potato and cook, stirring, until golden and crisp, about 10 minutes
17
Transfer to a plate using a slotted spoon
18
Add the carrot, onion and garlic to the skillet; cook, stirring, until fragrant, 5 minutes
19
Add the beef and cook, breaking up the meat, until it starts browning, about 5 minutes
20
Add the raisins and potato
21
Cook, stirring, until the meat is cooked through, about 10 more minutes
22
Season with salt and pepper
23
Reheat the sauce, adding up to 1/2 cup water if it is too thick
24
Divide the beef mixture among the jalapenos
25
Top with the tomato sauce and pickled red onion
26
Photograph by Dave Lauridsen