Chiles Rellenos de Picadillo
(meat, A Sephardi Mexican Recipe based on a recipe from barrioboychik.com)
Ingredients
6 Poblano chiles; roasted over a flame, charred skins and seeds removed
½ lb ground meat, cooked dark meat turkey or meat alternative
Kosher Salt
4 tablespoons olive oil
½ medium onion, finely chopped
3 tablespoons garlic, minced
1 teaspoon ground cinnamon
½ teaspoon freshly ground black pepper
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1 cup fire-roasted tomatoes, crushed
½ cup of golden raisins
1 tablespoon slivered almonds, roughly chopped
1 Granny Smith apple, peeled, cored, and chopped
½ fresh peach, pitted and chopped
1 tablespoon apple cider vinegar
1 oz white wine
1 cup blanched walnuts, skins rubbed off
1 cup almond milk or milk alternative of your choice
1 cup cut-up Bolillo Roll (crusty Mexican sandwich rolls) with the crust removed
1 tablespoon sugar
1 teaspoon white wine
salt to taste
½ cup pomegranate seeds
¼ cup fresh parsley/cilantro, chopped
Step by Step Instructions
Step 1
In a large skillet, over medium heat, add oil then sauté́ the onions until translucent.
Step 2
Add garlic and continue to cook until the garlic is fragrant.
Step 3
Add ground meat, salt, and pepper, spices, and vinegar. Continue sauteing, breaking up the meat as it cooks.
Step 4
Add the crushed tomatoes, peaches, apples, and wine. Stir and then cover and let simmer for about five minutes.
Step 5
Add raisins and almonds to the meat mixture and continue simmering for an additional ten minutes uncovered.
Step 6
While the mixture is cooking make the sauce.
In a saucepan mix together the walnuts, almond milk, bread, sugar, and teaspoon of wine. Bring to a simmer.
Step 7
Using an immersion blender, blend until creamy.
Step 8
Assemble the poblanos by cutting a slit into the side of each of the peppers and stuffing generously with the filling.
Step 9
Place on a serving platter and pour the sauce over the poblanos.
Garnish with chopped parsley or cilantro and pomegranate seeds.
