Authentic Indian-Mexican Recipes/William Hardwick 1972

Chiles Rellenos (Stuffed Green Chilli Peppers)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol


INGREDIENTS:
12 long green peppers 1 lb boiling beef 1 cup raisins
2 Tbsp minced onions 1/4 tsp garlic salt 1 tsp salt
32 crushed coriander seeds 2 cups grated cheese 1/2 tsp ground cloves
4 cups water BATTER: 6 eggs 6 Tbsp flour
A TOMATO SAUCE: 2 Tbsp chopped onion 2 Tbsp flour 4 Tbsp cooking oil
1 cup beef boullion 1 cup tomato puree 2 tsp salt



1 Roast long chillies in an oven. Cover with a slightly damp cloth. Peel the chillies, slit them length-wise, and remove the stems, seeds, and heavy veins.
2 Cook the boiling meat in the 4 cups of salted water. When done, grind in a food chopper and add the raisins, onions, garlic salt, cloves, and crushed coriander seeds. Mix well and simmer a few minutes. This must be thick. Cheese alone is used by some for filler.
3 BATTER: Separate the whites from the yolks. Beat the whites very stiff. Beat the yolks stiff and fold into beaten whites.
4 Add the flour.
5 Spoon the meat mixture and grated cheese into the green chillies. Dip the chillies into the batter.
6 Fry in small amount of cooking oil until brown on both sides.
7 TOMATO SAUCE: Heat the oil, brown the flour, saute onion until tender, add the meat stock and tomato puree. Cover and simmer for 30 minutes.
8 Pour over the chillies rellenos and serve.

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