Chiles Rellenos De Picadillo-Poblano Chiles Stuffed with Meat-Diana Kennedy
There are many variations of chiles rellenos, but the best known, and most popular, are poblano chiles, charred, peedled, and cleaned of their seeds. With the top-the base for stem-intact, the chiles are stuffed with either a meat or chesse filling, fried in a batter coating, and served in a tomato broth.
Many cooks take a shortcut and use ground meat, but the flavor and texture of the stuffing, or picadillo, is far better if the meat is first cooked and then shredded. The touch of sweet from the raisisns and acitron, the crunch of the acitron and almonds, and the acidity of the broth with the not-too-hot chiles combine to make an intriguing dish.
Poblano chiles riepened and dried become anchos. I particularly like them stuffed with cheese. The whole chiles should be soaked briefly to soften, slit open carefully, seeds and veins removed, and then stuffed.
Many cooks take a shortcut and use ground meat, but the flavor and texture of the stuffing, or picadillo, is far better if the meat is first cooked and then shredded. The touch of sweet from the raisisns and acitron, the crunch of the acitron and almonds, and the acidity of the broth with the not-too-hot chiles combine to make an intriguing dish.
Poblano chiles riepened and dried become anchos. I particularly like them stuffed with cheese. The whole chiles should be soaked briefly to soften, slit open carefully, seeds and veins removed, and then stuffed.
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