| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Texmex, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef stew meat |
| 4 |
c |
Water |
| 1 |
ts |
Salt |
| 2 |
ts |
Corriander, ground |
| 1/2 |
ts |
Cloves, ground |
| 2 |
|
Cloves garlic, minced |
| 2 |
tb |
Onion, chopped |
| 1 |
c |
Raisins |
| 12 |
|
Green chiles |
| 1 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
c |
Milk |
INSTRUCTIONS
Cook meat in water. When done, grind or puree in blender. Mix in 1 ts.
salt, spices, garlic, onion, and raisins. Add enough broth to moisten and
cook untill thick. Parch and peel chiles and stuff with meat mixture.
Prepare batter; combine flour, baking powder and 1/2 ts. salt, the add the
eggs and milk, beating to form smooth batter. Dip each chile in batter and
place in deep fat heated to 375 F. Fry until golden. Keep warm untill all
are completed. Serve immediately. Serve with or without a tomato sauce or
salsa; or, serve sauce on side dish.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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