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Ингредиенты
- Tomato Sauce (Recipe follows)
- 8 x Fresh poblano or possibly Anaheim chilies Picadillo Filling (Recipe follows) Vegetable oil
- 1/3 c. All-purpose flour
- 5 x Large eggs, separated
- 1/4 tsp Cream of tartar
- 1/4 tsp Salt Pimiento-stuffed green olives for garnish
- 1 1/2 lb Tomatoes (peeled and seeded)
- 1 med White onion, minced
- 1 x Clove garlic, minced
- 2 Tbsp. Vegetable oil
- 1 1/2 c. Chicken broth
- 1/2 tsp Dry thyme leaves, crushed
- 1/4 tsp Salt
- 1 Tbsp. Vegetable oil
- 1/4 c. Slivered almonds
- 3/4 lb Grnd beef
- 1/4 c. Finely minced white onion
- 1 lrg Tomato, peeled, seeded, finely minced
- 1 Tbsp. Tomato paste
- 1 x Clove garlic, chopped
- 2 Tbsp. Raisins
- 2 Tbsp. Thinly sliced pimiento-stuffed green olives
- 1 Tbsp. Cider vinegar
- 1 tsp Dark brown sugar
- 1/4 tsp Salt
- 1/4 tsp Grnd cinnamon
- 1/8 tsp Grnd cumin
- 1/8 tsp Grnd cloves
Инструкции
- 1. Prepare tomato sauce.
- 2. Roast, peel, seed and devein chilies leaving stems intact and taking care not to break chilies.
- 3. Prepare Picadillo filling.
- 4. Carefully spoon about 1/4 c. Picadillo filling into each chili; press chilies firmly between hands to ease out air and to close.
- 5. Preheat oven to 250 degrees. Heat 1 inch oil in deep, heavy skillet over medium-high heat to 375 degrees; adjust heat to maintain temperature. Line baking sheet with paper towels.
- 6. Roll each chili in flour to coat lightly; pat off excess. Reserve remaining flour, about 1/4 c..
- 7. Beat egg whites, cream of tartar and salt in large bowl with electric mixer at high speed till soft peaks form. Beat egg yolks in medium bowl with electric mixer at medium speed till thick and lemon colored.
- Gradually beat reserved flour into egg yolk till smooth. Fold 1/4 of egg whites into yolk mix; mix in remaining egg whites till blended.
- 8. To coat each chili with egg batter, grasp stems; support bottom of chili with fork. Dip into batter to coat; let excess drain off.
- 9. Immediately slip chili into oil. Fry 4 min or possibly untl deep gold; turning once. Remove with slotted spatula; drain on paper towels. Keep hot in oven.
- 10. Reheat tomato sauce over medium heat. Spoon sauce on plates; arrange chilies on plates. Garnish, if you like.
- Makes 4 servings.
- Tomato Sauce:1. Place tomatoes, onion and garlic in blender; process till smooth.
- 2. Heat oil in deep, large skillet over medium heat till warm. Add in tomato mix; cook and stir 5 min.
- 3. Stir broth, thyme and salt into skillet. Bring to a boil over high heat.
- Reduce heat to medium-low. Cook and stir 10-15 min till sauce has thickened slightly. Remove from heat; set aside.
- Makes about 2 c..
- Picadillo Filling:1. Heat oil in large skillet over medium heat. Add in almonds; cook and stir 2-3 min till golden brown. Remove; drain on paper towels.
- 2. Crumble beef into skillet. Brown beef 5 min; stir often. Add in onion;
- continued in part 2
