Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown the ground pork and ground beef. Add, diced tomatoes, raisins, almonds, onions, cumin, garlic, cloves, rice, and coriander. Mix well, cover and simmer for 15 minutes. The water should be all absorbed, if not remove lid and cook until only moist, not watery. This can be done earlier than the rest of the steps, refridgerate if using within a day or freeze if longer. Thaw before using. | 2. The following steps must be done just prior to serving: | 3. Because you are using fresh chiles, they must be peeled, as the batter will not adhere to the slick skins of the chiles/peppers. Do this by charring the chiles either over an open flame (use long fork or tongs over a gas burner) or under the broiler. Then steam them in a hot towel or a closed paper sack, and when they are cool enough to touch, remove the skins. Slit the chiles lengthwise and remove seeds and veins using a teaspoon, leaving the stem intact. Dredge the chiles in 1/4 cup of flour and shake off extra flour. | 4. Prepare the batter by separating the whites from the yolks. Beat the whites very stiff. Beat the yolks and fold into beaten whites. Fold in the 6 tbs of flour. | 5. To complete the rellenos, spoon the meat mixture into the chiles. Add some cheese. Dip the chiles into the batter and fry, at medium heat, in 1 inch cooking oil in frying pan at medium high, until light browned on both sides. Use slotted spoon to place chile in oil and to turn and remove. | 6. Serve with mild Picante sauce on top of Rellenos. (This can be purchased in any grocery store. | 7. Side dishes that go well with this are refried beans, Mexican rice and tortillas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
poblano chile	12		roasted peeled	-	-	-	-
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
tomato	3		large skinned diced	186.2069	41.2894	9.7151	1.6192
raisin	1/2	cup		249.15	65.604	2.7968	0.3795
almond	1/2	cup	chopped	963.56	0.0	0.0	109.0
onion	2	tablespoons	minced	8.0	1.868	0.22	0.02
garlic	1/2	teaspoon	minced	2.086	0.4628	0.08900000000000001	0.006999999999999999
cumin powder	1	teaspoon		-	-	-	-
coriander powder	1/2	teaspoon		2.682	0.4949	0.1113	0.1599
white rice	1/2	cup	cooked	337.625	73.9538	6.5952	0.6105
mexican cheese	2	cups	grated blend	984.72	12.2232	56.6016	79.1472
picante sauce	1	jar		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.