Chiles Capones Rellenos de Picadilla de Puerco

(from iluvtekila’s recipe box)

Source: Zarela's Veracruz

Serves 8 people

Categories: chiles rellenos, puerco

Ingredients

  • 20-24 large dried chipotle mora chiles
  • 1/2 c pork picadillo
  • 1/2 c plus 2 tbsp flour
  • 3 large eggs, separated
  • vegetable oil
  • caldillo de jitomate

Directions

  1. Cut a shallow 1" slit lengthwise down each chile and carefully remove the seeds and veins, trying not to tear the skin.

  2. Place in a bowl, cover with boiling water, and let sit for 30 minutes.

  3. Drain thoroughly and blot away every trace of moisture with paper towels.

  4. Fill each chile with a little picadillo.

  5. Dredge with 1/2 c flour, shaking off excess.

  6. Beat the egg whites to stiff peaks.

  7. Beat in egg yolks one at a time.

  8. Heat 1" oil.

  9. Dip the chiles in the egg.

  10. Fry until golden.

  11. Serve with the caldillo.

Email to a friend | Print this recipe | Back