Chiles Relleno de Picadillo

Chiles Relleno de Picadillo

Chiles Relleno de Picadillo


Serves 6

Details
  • Servings:   6
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • mexican
Ingredients
  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 5 arbol chiles, stemmed, seeded, and chopped
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 cloves garlic, minced
  • 3 large, ripe tomatoes, seeded and cut into 1/2-inch cubes
  • 3/4 pound tomatillos, husked, washed, cored and diced
  • 5 bay leaves
  • 1 tablespoon chopped fresh thyme
  • 5 epazote leaves, chopped
  • 1 cup water
  • 4 canned plum tomatoes, undrained (about 1 cup)
  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 1/2 pounds coarsely ground turkey (dark meat)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/3 cup golden raisins
  • 1 1/2 tablespoons cider vinegar
  • 1/3 cup slivered almonds, toasted (see Note 1)
  • 12 large poblano chiles, roasted and peeled (see Note 2)
  • 1/3 cup plus 1 1/2 tablespoons all-purpose flour
  • 6 large eggs, separated
  • 3/4 teaspoon salt
  • Vegetable oil, for frying
  • Small handful flat-leaf parsley, stems removed, for garnish
  • 1/2 cup Crema, for garnish
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