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chilies rellenos con picadillo



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  • Carbohydrates: 472.0
  • Fats: 35.0
  • Dietary Fiber: 31.0
  • Minerals: 6.0
  • Proteins: 61.0
  • Vitamins: 43.0
  • Water: 6.0


  1. Roast the chilies under a preheated broiler until the skin is charred
  2. Place in a plastic bag
  3. Seal well and let stand for 20 minutes
  4. Make a slit in the side of each chili and remove the seeds
  5. Leaving the stems intact
  6. Set aside
  7. Brown the meat and onion together in a heavy-based skillet over a medium heat
  8. Pour off any extra fat
  9. Then add the garlic and sherry and boil down until it has nearly evaporated
  10. Season with salt
  11. Pepper
  12. Cinnamon
  13. Cloves and cumin then add the tomatoes
  14. Sugar and vinegar and cook over a medium heat until the tomatoes have reduced into a thick
  15. Strongly flavored sauce
  16. Stir in the cilantro and almonds and heat through
  17. This is the picadillo mixture
  18. Stuff as much of the picadillo into the chilies as will fit the dust each with flour and set aside
  19. Lightly beat the yolks with the flour
  20. A pinch of salt and the water
  21. Whisk the egg whites until they form stiff peaks
  22. Fold the egg whites into the yolk mixture
  23. Then gently dip each stuffed chili into the batter
  24. Heat oil in a deep skillet until very hot
  25. Just smoking
  26. And gently fry the chilies until golden
  27. Serve hot
  28. Topped with a milk tomato sauce

Step 15

Total Time in Minute 45

Ingredients Count 18

cooking chilies rellenos con picadillo

See More Relate Photo


Mild green chilies

Ground beef


Dry sherry

Ground cinnamon

Ground cloves

Ground cumin




Fresh cilantro

Toasted almond

All-purpose flour



Salt and pepper

Vegetable oil

Tomato sauce

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