Title: Chiles rellenos (spicy meat filled peppers)
 Categories: Texmex, Main dish
      Yield: 4 Servings
 
      1 lb Beef stew meat
      4 c  Water
      1 ts Salt
      2 ts Corriander, ground
    1/2 ts Cloves, ground
      2    Cloves garlic, minced
      2 tb Onion, chopped
      1 c  Raisins
     12    Green chiles
      1 c  Flour
      1 ts Baking powder
    1/2 ts Salt
      1 c  Milk
 
  Cook meat in water.  When done, grind or puree in blender.  Mix in 1
  ts. salt, spices, garlic, onion, and raisins.  Add enough broth to
  moisten and cook untill thick.  Parch and peel chiles and stuff with
  meat mixture. Prepare batter; combine flour, baking powder and 1/2
  ts. salt, the add the eggs and milk, beating to form smooth batter.
  Dip each chile in batter and place in deep fat heated to 375 F.  Fry
  until golden.  Keep warm untill all are completed.  Serve
  immediately.  Serve with or without a tomato sauce or salsa; or,
  serve sauce on side dish.
  
  File