Title: Chiles rellenos #3
 Categories: Vegetable
      Yield: 4 Servings
 
      6    Fresh chiles Poblanos
      1 lb Ground sirloin
    1/2 c  Chopped onion
      2    Cloves garlic; chopped
      1 ts Cumin
      1 ts Black pepper
      1 tb Salt
           Flour
           Corn oil for deep-frying
      6    Eggs; separated
           Salsa Ranchera (see index)
 
  1.  Preheat oven to 350 F.  Select the four chiles that are closest in
  size. Bake until the skins puff, about 25 min. Remove from oven and
  cover with a wet cloth or towel for 5 min.
  
  2.  Peel the skins off.  Make a slit in each chile and remove all
  seeds, being gentle to avoid tearing the chiles.
  
  3.  Put 1 cup water and the meat in a saucepan and bring to a simmer.
  Cook at the simmering point until most of the liquid has evaporated.
  If any grease comes to the top, it should be skimmed off.
  
  4.  Cut the remaining chiles into narrow strips.  Add these with the
  onion, garlic, cumin, pepper, and salt to the meat mixture when it
  appears to be starting to get dry.  Cook a few minutes longer.
  
  5.  Stuff the chiles with meat mixture then dust with flour.  Begin
  heating the oil slowly.
  
  6.  Beat the egg whites until they peak. Beat the yolks until creamy.
  Fold the yolks into the whites.
  
  7. Dip the chiles one at a time into the eggs. Gently place two
  chiles at a time into the hot oil. With a spatula, bathe the chiles
  with hot oil until the egg appears to have set. Cook 4 min. then turn
  and cook another 4 min. Drain on paper towels and keep warm. Repeat
  the process with the remaining chiles.
  
  8. To serve, spoon a little Salsa Ranchera over the chiles and serve
  the remaining sauce in a bowl.
  
  CHIQUITA
  
  CONGRESS AVE, DALLAS  WINE-PEDRO
  
  DOMECQ LOS REYES BLANCO
  
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