| 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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