Chiles Rellenos de Picadillo

[Robert-R]

for Cinco de Mayo. Haven't had any for a while and these are my favorite rellenos.

Made a tomato broth: onions, pureed whole tomatoes, cinnamon, chicken broth and black pepper.

Made the picadillo: coarse ground pork butt, a cup of the broth, salt, toasted slivered almonds and raisins.

Let everything cool.

Fried (in oil), skinned and stuffed 6 poblano peppers with the picadillo.

Rolled in flour, battered and fried them.

Put them in the gasser for 25 minutes or so.

Fried some beans and heated the tomato broth while the rellenos were finishing.

Mmmmm.....

Time To Eat!!!!!!!

¡Me encantan estos!

 

[Rich Dahl]

Those look great Robert, I'm sure they tasted the same.

 

[Barb D]

Man those are awesome. Fantastic job Robert.

 

[Cliff Bartlett]

Those look delicious Robert! Like the addition of the almond slivers. I wish my rellenos would retain their texture and structure after cooking and skinning. Yours look perfect. No surprise there!

 

[Robert-R]

Man, those look delicious Robert! Like the addition of the almond slivers. I wish my rellenos would retain their texture and structure after cooking and skinning. Yours look perfect. No surprise there!

Thanks, Cliff.

Fry the chilies in oil @ 350*. Makes a world of difference.

This works very well for rellenos because you can use the same oil a little while later for frying the battered chiles. And they are ez to skin.

 

[Dustin Dorsey]

Killer cook, Robert!

 

[Cliff Bartlett]

Thanks, Cliff.

Fry the chilies in oil @ 350*. Makes a world of difference. This works very well for rellenos because you can use the same oil a little while later for frying the battered chiles. And they are ez to skin.

Thanks for the tip Robert. Will definitely try that next time I make rellenos.

 

[Timothy F. Lewis]

Nice to see your performer XL side burner in action!