INGREDIENTS

INSTRUCTIONS

Add the meat and let it ook until it begins to brown.  Crush the spices
roughly and add them, with the rest of the  ingredients to the meat
mixture. Cook the mixture a few moments  longer.  Mash the tomatoes a
little and add them to the mixture in the pan.  Continue cooking the
mixture over a high flame for about 10 minutes,  stirring it from time
to time so that it does not stick. It should be  almost dry.  Prepare
the tomato broth:  Blend the tomatoes, with the juice extracted from
their seeds, with  the onion and garlic until smooth.  Melt the lard
and fry the tomato puree over a high flame for about 3  minutes,
stirring to prevent sticking. Add the rest of the  ingredients and cook
them over a high flame for about 5 minutes,  stirring.  Add the pork
broth and continue cooking the broth over a medium flame  for about 15
minutes. By that time it will be well seasoned and  reduced
somewhat--but still a broth rather than a thick sauce. Add  salt as
necessary.  Prepare the chiles:  Put the chiles straight onto a fairly
high flame or under the  broiler--not into the oven--and let the skin
blister and burn. Turn  the chiles from time to time so they do not get
overcooked or burn  right through.  Wrap the chiles in a damp cloth or
plastic bag and leave them for 20  minutes. The burned skin will then
flake off very easily and the  flesh will become a little more cooked
in the steam.  Make a slit in the side of each chile and carefully
remove the seeds  and veins. Be careful to leave the top of the chile,
the part around  the base of the stem, intact. (If the chiles are too
picante, let  them soak in a mild vinegar and water solution for about
30 minutes.)  Rinse the chiles and pat them dry.  Stuff the chiles
until they are well filled out. If you are using bell  peppers, add
some chopped fresh chile to make them a little picante.  Set them aside
on paper toweling while you make the batter.  Prepare the batter:  Heat
the oil until it starts to smoke.  Meanwhile, beat the egg whites until
they are stiff, but not too dry.  Add the salt and egg yolks one by
one, beating well after each  addition.  Pat the chiles completely dry
(or the batter will not adhere) and  sprinkle them lightly with flour.
Coat them with the batter.  Fry the chiles in the hot fat, turning them
from time to time, until  they are an even gold all over.  Drain the
chiles on the paper toweling and place them in the tomato  broth--it
should come about halfway up the chiles--to heat through  over a low
flame.  Serve immediately.  Variation  Chiles Rellenos De Queso (Chiles
Stuffed With Cheese)  Follow the instructions for Chiles Rellenos but
stuff the chiles with  slices of mozzarella or mild Cheddar cheese
instead of the picadillo.  In Mexico the braided queso de Oaxaca is
generally used.  NOTES : Entered into MasterCook by Garry Howard,
Cambridge, MA  garhow@hpubmaa.esr.hp.com Recipe by: The Cuisines of
Mexico by Diana  Kennedy ISBN  Posted to recipelu-digest by
"Christopher E. Eaves"  <cea260@airmail.net> on Mar 03, 1998

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