Chile Rellenos With Meat Recipe
Are you looking for a special Chili Rellenos With Meat recipe? Best enjoyed as a Side Dish this recipe was taught to me by a dear friend who also happens to be a great chef. I cant believe you still haven't attempted to prepare my Chili Rellenos With Meat recipe.
Ingredients
1 pound ground beef
1 teaspoon cumin
Salt and black pepper
2 tablespoons corn oil
1 medium onion, minced
1 cup minced parsley
3 cloves garlic, minced
4 medium potatoes, cut into 1/4-inch cubes
2 chicken bouillon cubes
1 cup water
20 passia Mexican chiles
Directions
In a pan saute the meat over low heat until the pinkness is gone.
Add the cumin, salt and black pepper.
Transfer to a bowl and set aside.
Heat the oil in the pan and add the onion, parsley and garlic.
Saute for two to three minutes.
Add the potatoes and cook, stirring, for ten minutes.
In a small bowl dilute the bouillon cubes in the water and pour into the potato mixture.
Cook about ten to fifteen minutes or until all the liquid is absorbed.
Remove from heat and stir in the meat, mixing well.
Set aside to cool.
Cut off the stem ends from the chiles and reserve.
Discard the seeds.
Fill the chiles with the beef mixture.
Replace the caps.
Place in a lightly oiled baking pan.
Bake at 350 degrees for about one and a half hours.
Serve hot.
Add the cumin, salt and black pepper.
Transfer to a bowl and set aside.
Heat the oil in the pan and add the onion, parsley and garlic.
Saute for two to three minutes.
Add the potatoes and cook, stirring, for ten minutes.
In a small bowl dilute the bouillon cubes in the water and pour into the potato mixture.
Cook about ten to fifteen minutes or until all the liquid is absorbed.
Remove from heat and stir in the meat, mixing well.
Set aside to cool.
Cut off the stem ends from the chiles and reserve.
Discard the seeds.
Fill the chiles with the beef mixture.
Replace the caps.
Place in a lightly oiled baking pan.
Bake at 350 degrees for about one and a half hours.
Serve hot.
