Chiles Rellenos from Zacatecas Mexico
Transport your taste buds to the heart of Mexico with this authentic recipe for Chiles Rellenos from Zacatecas! Featuring smoky, fire-roasted poblano peppers stuffed with a savory mix of seasoned ground beef, onion, garlic, and tomato, this dish is a true celebration of rich, traditional Mexican flavors. Each pepper is coated in a fluffy egg batter, pan-fried to golden perfection, and served with a robust tomato sauce made from fresh, pureed tomatoes and a splash of chicken broth. Ideal for a comforting family meal or a festive dinner, these stuffed peppers pair beautifully with rice, beans, or warm tortillas. Packed with heritage and flavor, this Zacatecan classic is guaranteed to impress!
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Recipe Information
Ingredients
- 6 Poblano peppers
- 500 grams Ground beef
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 3 medium, pureed Tomato
- 4 large Eggs
- 1 cup All-purpose flour
- 1 cup Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Cumin
- 1 cup Chicken broth
Instructions
Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered. Place the peppers in a plastic bag or cover with a kitchen towel to steam for 10 minutes.
Carefully peel off the charred skin from the peppers, being careful not to tear the flesh. Make a small slit along one side of each pepper and remove the seeds and veins. Set aside.
Heat a skillet over medium heat and cook the ground beef until browned. Add the chopped onion and minced garlic, cooking until softened and fragrant.
Stir in the tomato puree, salt, black pepper, and cumin. Simmer for 5 minutes until the filling is well combined and slightly thickened. Remove from heat and allow to cool slightly.
Stuff each prepared poblano pepper with the beef mixture, taking care not to overfill. Gently close the pepper around the filling and set aside.
Separate the egg yolks and whites into two bowls. Beat the whites until stiff peaks form, then gently fold in the yolks to create a light batter.
Heat the vegetable oil in a large skillet over medium-high heat.
Dust each stuffed pepper lightly with flour, then dip it into the egg batter to coat completely.
Carefully place the coated peppers into the hot oil and fry until golden brown on all sides, about 2-3 minutes per side. Remove and drain on paper towels.
In a separate saucepan, heat the remaining tomato puree with the chicken broth, seasoning with salt and pepper to taste. Simmer for 5-7 minutes to create a simple tomato sauce.
Serve the chiles rellenos warm, topped with the tomato sauce. Enjoy with rice, beans, or tortillas, as desired.
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 537 mg | 23% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.8 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 66 mg | 5% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 707 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
