Chile rellenos is a traditional Mexican dish that originates from Puebla.Izraz means literally stuffed with chili, and usually made from fresh poblano peppers. In place of poblano pepper, Hatch green chili, Pasilla, jalapeno chili pepper, ancho chili Ahaheim or may koristiti.Jelo is usually made by battering skinless pepper and fill with meat or Picadillo sira.Punjena peppers then covered with red sauce. Picadillo meat can be made of diced pork, walnuts and raisins and spiced canella.Papar MASA is covered with corn flour or dough from the egg before frying.
During Lent, beef, pork and poultry to avoid the Catholics on Ash Wednesday, Maundy Thursday, Friday and Good Friday. As a result, Chile rellenos can be stuffed with tuna, cheese, corn separate grains, other seeds, sliced vegetables or a mixture of all these.
How to roast, peel and seed poblano chiles
To prepare the Chile rellenos, and peppers should be roasted, peeled and seeded. How to roast peppers, place them on a broiler pan and place in oven. Broil peppers until skin is charred or covered with black blisters. Be sure to turn them occasionally. Place chilies in a medium in a plastic bag and seal bag. Let the chilies soak for 10 minutes. Remove from bag and remove the peels. Be extra careful not to break the skin. To remove the seeds, make a vertical cut in each chilli and remove a small cluster of seeds attached to the base of chili.
chiles rellenos with sweet Picadillo
This recipe uses poblano chilies, which can usually be found at the grocery store. This recipe serves 6 people with pepper svaki.Picadillo a mixture of ground beef, raisins, and almonds. You can prepare the Chile rellenos in advance, if necessary, by preparing as directed and cooled to 24 hours. When you are ready to serve, pop them in the oven covered for 20 minutes or until heated all the way through.
This recipe uses poblano chilies, which can usually be found at the grocery store. This recipe serves 6 people with pepper svaki.Picadillo a mixture of ground beef, raisins, and almonds. You can prepare the Chile rellenos in advance, if necessary, by preparing as directed and cooled to 24 hours. When you are ready to serve, pop them in the oven covered for 20 minutes or until heated all the way through.
...This dish can be topped with sour cream, shredded cheese and Pico de Gallo. Guacamole makes a great side to this delicious meal. Ground chicken, turkey, pork or can be substituted in place of ground beef. Low-fat sour cream can be used instead of regular sour cream to reduce calories and fat.
...This dish can be topped with sour cream, shredded cheese and Pico de Gallo. Guacamole makes a great side to this delicious meal. Ground chicken, turkey, pork or can be substituted in place of ground beef. Low-fat sour cream can be used instead of regular sour cream to reduce calories and fat.
...This dish can be topped with sour cream, shredded cheese and Pico de Gallo. Guacamole makes a great side to this delicious meal. Ground chicken, turkey, pork or can be substituted in place of ground beef. Low-fat sour cream can be used instead of regular sour cream to reduce calories and fat.
...What you need:
...How to do it:
Preheat oven to 350 degrees. In a large skillet, brown meat and salad dressing, a drain, if necessary.
Stir in tomato sauce and bring to a boil. Stir in walnuts and raisins. Simmer over medium low heat 10 minutes or until no liquid remaining. Stir occasionally.
Spoon the mixture into the meat, chilies and place in shallow baking pan. Cover dish with foil and bake 10 minutes or until heated through.
Serve topped with sour cream.
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