| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits, Grains, Eggs |
Mexican |
Meats, Mexican |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Boneless pork |
| 1/2 |
|
Onion; sliced |
| 2 |
|
Cloves garlic; peeled |
| 1 |
tb |
Salt |
| 6 |
tb |
Lard or the fat from the broth |
| 1/2 |
md |
Onion; finely chopped |
| 3 |
|
Cloves garlic; peeled and chopped |
| 8 |
|
Peppercorns |
| 5 |
|
Whole cloves |
| 1 |
|
1/2 inch sti cinnamon |
| 3 |
tb |
Raisins |
| 2 |
tb |
Almonds; blanched & slivered |
| 2 |
tb |
Acitron or candied fruit; chopped |
| 2 |
ts |
Salt |
| 1 1/4 |
lb |
Tomatoes; peeled and seeded |
| 1 1/4 |
lb |
Tomatoes; peeled and seeded |
| 1/4 |
md |
Onion; roughly chopped |
| 2 |
|
Cloves garlic; peeled and chopped |
| 1/4 |
c |
Lard or reserved fat from the broth |
| 4 |
|
Whole cloves |
| 6 |
|
Peppercorns |
| 2 |
sm |
Bay leaves |
| 2 1/2 |
|
Sticks cinnamon |
| 1/4 |
ts |
Dried thyme |
| 3 |
c |
Reserved pork broth |
|
|
Salt; to taste |
| 6 |
|
Chiles poblanos; or bell peppers |
|
|
Peanut oil – at least 3/4" deep |
| 4 |
|
Eggs; separated |
| 1/4 |
ts |
Salt |
|
|
A little flour |
INSTRUCTIONS
PICADILLO
TOMATO BROTH
THE CHILES
THE BATTER
This dish consists of large chiles or bell peppers stuffed with meat or
cheese, coated with a light batter, and fried. They are served in a light
tomato broth.
There is alays an exclamation of pleasure and surprise when a cazuela of
golden, puffy chiles rellenos sitting in their tomato broth is presented at
the table. If you have eaten those sad, flabby little things that usually
turn up in so-called Mexican restaurants in the United States as authentic
chiles rellenos, you have a great surprise in store. Here is yet another
prime example of the fine feeling the Mexicans have for texture in their
food: you bite through the slightly crisp, rich chile poblano to experience
the crunch of the almonds and little bits of crystallized fruits in the
pork filling. Then there is the savory broth to cut the richness of the
batter.
Chiles poblanos are imported in great quantities to large centers of
Mexican population here in the States but very few find their way to the
East. (Maybe this was true in 1972 when this book was published, but these
days they are readily available here in Cambridge. To me, bell peppers are
no substitute.) I am afraid the bell pepper is about the only suitable
substitute for appearance and size--you can always spike them with a little
chile serrano.
Assembling the chiles may seem like a long laborious task, but it is no
more complicated and time consuming than most worthwhile dishes, and this
dish is certainly worthwhile.
Prepare the picadillo:
Cut the meat into large cubes. Put them into the pan with the onion,
garlic, and salt and cover with cold water. Bring the meat to a boil, lower
the flame and let it simmer until just tender--about 40 to 45 minutes. Do
not overcook. Leave the meat to cool off in the broth.
Strain the meat, reserving the broth, then shred or chop it finely and set
it aside. Let the broth get completely cold and skim off the fat. Reserve
the fat.
Melt the lard and cook the onion and garlic, without browning, until they
are soft.
continued in part 2
A Message from our Provider:
“Jesus: the ultimate”