2 tablespoons Vegetable Oil
500 gr minced meat
2 medium carrotsfinely diced
2 small potatoesdiced
1⁄2 large onionFinely chopped
1 garlic cloveschopped
2 medium mateschopped
1⁄2 cup Water
1⁄2 teaspoon ground cumin
to taste Salt and pepper
1 cup Green peas
For the Chilies:
6 medium-sized poblano peppersroasted clean and seedless
3⁄4 cup Flour
1⁄2 teaspoon Salt
1 cup Oilor more to fry the stuffed chilies
If you ever get to Mexico, be sure to visit the markets and their small restaurants and I assure you that you will be delighted to have done so. There you will find some of the daily dishes of Mexico such as these stuffed chilies, fried fish, Milanese beef or chicken, soups, mole, and many other delicious dishes – just mentioning them makes my mouth water.
Stuffed chili is prepared with poblano peppers that are roasted and stuffed with cheese or meat, then coated with an egg and flour mixture, and finally fried.
How to Make Picadillo Stuffed Peppers :
- Place a frying pan over a medium-high heat.
- Add the heat oil and the ground meat.
- While cooking the meat, break the lumps that form, cook for about 5 minutes.
- Add the onion and garlic until they are slightly transparent.
- Add the carrots and keep cooking for about 5 more minutes. After that time add the cooked potatoes and stir frequently.
- While the meat and vegetables are frying, place the tomatoes and water in the blender and mix to form a puree.
- Add the mixture to the frying pan and stir with the rest of the ingredients.
- Simmer until the vegetables are cooked and the water has been reduced.
- If the water evaporates before the vegetables are cooked, add a little more water.
- Finally, let cool before filling the chilies.
- Season with salt and pepper to taste.
- Clean and de-seed the chilies and dry them with a paper towel.
- Now you need to gather all the ingredients for the final preparation.
- Fill the chilies with a spoon, taking care that they do not fill so the filling doesn’t seep out when frying.
- In a large frying pan, add the oil to approximately 3⁄4 inches deep.
- While the oil heats up, beat the egg whites until a thick foam forms and they form spikes, almost like making meringue, and then incorporate the yolks, little by little, until you have an even mixture.
- Put the flour on a large plate and cover the chilies lightly, one by one, shake off any excess.
- Make sure they don’t open while doing this step.
- Once the chilies are covered with flour, cover them in the beaten egg mixture, making sure they are well covered.
- Carefully place the chilies in the hot oil, do not overload the frying pan.
- Fry each side until you get a deep golden color, it will take a few minutes on each side.
- It takes a little practice to master this step. Use a large spatula to help when turning the chilies gently.