Chiles Rellenos – Stuffed Poblano Peppers

Chiles Rellenos is a very popular dish that has become a favorite and ubiquitous in Mexican cuisine. This recipe, submitted by,  is a traditional preparation but you can mix up the filling ingredients and change the batter to make it uniquely yours.  Buen provecho!


6 large poblano peppers (chile poblano)

For the Picadillo Filling:

1 pound ground beef (carne de res molida)
1/2 pound ground pork (carne de cerdo molida)
1/2 large white onion chopped well (cebolla)
1 large carrot chopped well (zanahoria)
1 large potato cut into small cubes (papa blanca)

1 small can of peas (chicharos)
2 large tomatoes chopped (jitomate)
2/3 cup of tomato juice (jugo de tomate)
2/3 cup of water
1/2 cup of raisins (pasitas)
3-4 cloves of garlic minced (ajo)
3-4 tablespoons sugar (azucar)

3-4 tablespoons white vinegar (vinagre blanco)
3 teaspoons of cinnamon (canela)
1 teaspoon of cumin (comino)
3 pinches of oregano (oregano)
3 big pinches of salt

For the batter:

4 tbsp. corn starch (maizana fecula de maiz)
6-8 tbsp all purpose flour, plus extra for dusting
3 eggs, separated

For the tomato sauce:

1/2 large white onion chopped well (cebolla)
3 large tomatoes chopped (jitomate)
2/3 cup of tomato juice (jugo de tomate)
2/3 cup of water
3-4 cloves of garlic minced (ajo)
3 pinches of oregano (oregano)
3 big pinches of salt

Roast the chiles on an open gas flame or under a broiler until the skin is charred but not burnt completely. Place in a plastic bag and close it up. Leave it to stand for 20 minutes. Remove the chiles and strip off the charred skin. DO NOT REMOVE THE STEMS. You’ll need those later.

Saute beef and pork in a large skillet, breaking up the meat as it cooks. Cook until it loses the pink color. Add the onion, potato and carrot and oregano. Cook for ten minutes. Add the tomatoes and garlic and cook an additional 10 minutes. Add tomato juice, water, peas and seasonings, including sugar. Pour the raisins in the center of the mix and add the vinegar on top of the raisins. Let it rest for a few minutes, then mix it into the rest. Let it cook until most of the liquid evaporates. Allow to cool to room temp.

Make a slit in the side of each chile and remove the seeds and veins. Stuff each chile with the picadillo filling. Close the chile peppers with toothpicks if necessary. Dust each chile with corn starch MAIZENA and set aside.

Separate the yolks from 3 eggs. It’s very important the eggs are at room temperature, not cold, straight from the fridge. Lightly beat the yolks with 8 tablespoons of flour, a pinch of salt and 1/2 cup of water.

Using a whisk or even better, an electric hand mixer with 2 beaters, beat the egg white until they form stiff peaks. Fold the egg whites into the yolk mixture. Now you have a nice batter. Dip each chile into the batter, holding onto the stem. (Told you that you’d need that stem later).

Heat oil in a deep frying pan until just smoking.  Gently fry the chile peppers just until golden. Serve with a mild tomato sauce.

For the mild tomato sauce:

Heat oil in a pan and add onions, cooking until soft. Add tomatoes, oregano and garlic and allow to cook down a bit. Add tomato juice and simmer another 5 to 10 minutes until you have a thin but saucy consistency. Pour over cooked chile peppers.

Serves 6 people


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