| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Meats, Eggs | Indian | 1 | Servings | |
INGREDIENTS
| 12 | Green chiles-whole; roasted and peeled, | |
| 1/4 | c | Flour for dredging chiles |
| 1 | c | Raisins |
| 2 | tb | Minced onions |
| 1/4 | ts | Garlic salt |
| 32 | Coriander seed; crushed | |
| 2 | c | Cheddar cheese; grated |
| 1/2 | ts | Cloves; ground |
| 4 | c | Water |
| 1 | lb | Boiling beef |
| 6 | Eggs | |
| 6 | tb | Flour |
INSTRUCTIONS
BEEF BATTER ***CHILES*** Roast, steam in bag and peel chiles. Slit the chiles lengthwise and remove seeds and veins, leaving the stem intact. Dredge the chiles in 1/4 cup of flour and shake off all excess. ***BEEF*** Cook the boiling beef in the 4 cups of salted water. When done, grind in food processor and add, raisins, onions, garlic salt, cloves and coriander seeds. Mix well and simmer a few minutes. This must be thick. ***BATTER*** Seperate the whites from the yolks. Beat the whites very stiff. Beat the yolks and fold into beaten whites. Add the 6 tbs of flour and fold in. ***MAKING THE RELLENOS*** Spoon the meat mixture into the chiles. Add some cheese Dip the chiles into the batter and fry, at medium heat, in a small amount of cooking oil, turning to brown both sides. ]]]]] waltgray@mnsinc.com Recipe by: Indian-Mexican Recipes---Walt Posted to CHILE-HEADS DIGEST V4 #120 by Walt Gray <waltgray@mnsinc.com> on Sep 12, 1997
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