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Chiles Jalapeños Rellenos de Carne

Name: Chiles Jalapeños Rellenos de Carne
Total time: 2 h 33 min
Yield: Serves 6 · 18 stuffed chile halves
Cuisine: Oaxacan
Ingredients: 9 large fresh jalapeño chiles, blistered and peeled; 2 tbsp salt, for the soaking brine; 65 ml white vinegar, for the soaking brine; 1 L water, for the soaking brine; 680 g ground beef; ½ medium white onion, roughly sliced; 6 cloves garlic, unpeeled; 750 ml water; salt, to taste; 4 guajillo chiles, seeds and veins removed; 1 whole clove, crushed; 4 mild black peppercorns, crushed; ½ tsp dried thyme (or 1 tsp fresh); 1 tsp dried Oaxacan oregano (or 1/2 tsp Mexican oregano); 2 cloves garlic, small, peeled; 1 tbsp vegetable oil; 200 g ripe tomatoes, finely chopped; ½ medium white onion, finely chopped; 4 large eggs, separated; salt, to taste; 30 g all-purpose flour, for dusting; 500 ml vegetable oil, for frying, about 1.5 cm deep

Huave-coast stuffed chiles from San Pedro Huilotepec: peeled jalapeño halves packed fat with beef simmered and then fried in a guajillo, clove and oregano sauce, dipped in a light egg batter and fried golden. Served dry, without sauce, alongside red or white rice.

YieldServes 6 · 18 stuffed chile halves
Hands-on1 h 30 min
Total2 h 33 min
Difficulty

Ingredients

Chiles

9large fresh jalapeño chiles, blistered and peeled
2 tbspsalt, for the soaking brineoptional
65 mlwhite vinegar, for the soaking brineoptional
1 Lwater, for the soaking brineoptional

Beef filling

680 gground beef
½medium white onion, roughly sliced
6 clovesgarlic, unpeeled
750 mlwater
to tastesalt
4guajillo chiles, seeds and veins removed
1whole clove, crushed
4mild black peppercorns, crushed
½ tspdried thyme (or 1 tsp fresh)
1 tspdried Oaxacan oregano (or 1/2 tsp Mexican oregano)
2 clovesgarlic, small, peeled
1 tbspvegetable oil
200 gripe tomatoes, finely chopped
½medium white onion, finely chopped

Batter and frying

4large eggs, separated
to tastesalt
30 gall-purpose flour, for dustingoptional
500 mlvegetable oil, for frying, about 1.5 cm deep

Contains

Gluten
Egg
Birds' eggs (any)
Wheat
Nightshades (any)
Tomato
Chili peppers
Onion family (any)
Onion
Garlic
Cabbage family (any)
Oregano
Thyme
Black and white pepper
Clove
All mammal meat (alpha-gal)
Beef and veal
Chili heat (capsaicin)

Taste

Heat
Sweet
Sour / bright
Salty
Umami / savory
Richness / fat
Smoke
Herbal / fresh
Aromatic spice

Texture

Crisp

Equipment

Stovetop
Blender
Probe thermometer

Season

Any season

Occasion

Weekend project

Effort

45–90 min active
1–3 hours total
Difficulty 3

Nutrition

Calories: moderate
Protein: high
Carbs: moderate
Fat: high
Fiber: high
Sodium: moderate

Budget

Budget: moderate

What it costs to shop for

Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.

Method

The method is for members

The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.

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