Mexican stuffed peppers (chiles rellenos)
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Mexican stuffed peppers (chiles rellenos)
  Mexican    Peppers    Chiles    Beef  
Last updated 6/12/2012 12:44:35 AM. Recipe ID 4078. Report a problem with this recipe.
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      Title: Mexican stuffed peppers (chiles rellenos)
 Categories: Mexican, Beef
      Yield: 8 Servings
 
      8    Bell peppers
      2    Green onions, minced
      1 ts Minced garlic
    1/2 ts Thyme
    1/2 ts Minced cilantro
    1/2 c  Grated  Monterey Jack
      1 c  Flour
           Oil for frying
      1 tb Lard
      2 tb Finely minced onions
      8 oz Ground chuck
      1 tb Minced parsley
      2 tb Raisins
     12 oz Flat beer
      1    Egg beaten + 1 beaten white
           Salt and pepper
 
  Blacken the peppers over an open flame.  When cracked and black, put
  into a paper or plastic bag (wait a minute if using plastic).  Secure
  the bag and let stand for 30 minutes.  Peel the peppers under running
  water.  Make a slit lengthwise down the pepper and carefully remove
  the seeds.  Melt the lard in a pan and add the onions, green onions,
  garlic and ground beef. Cook over high heat until well browned. Pour
  off excess fat and toss in the thyme, parsley, cilantro and raisins.
  Heat through and divide the mixture among half of the peppers. Secure
  with toothpicks and stuff the remaining peppers with grated cheese.
  Beat the beer into the flour and add the egg to form a batter.  Let
  stand for at least 30 minutes, correcting the texture with an
  additional egg yolk or more flour. Heat the oil to 350 degrees. Dip
  each pepper into the batter allowing excess to run off.  Fry the
  peppers until golden, drain well and serve one of each pepper per
  person.
 




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Recipe ID 4078 (Apr 03, 2005)

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