real deal rellenos Recipe are feel-good favorites. I make cozy meals for myself or for my family at the end of especially long days, on nights when I feel a cold coming on, or when we are in need of a little cheering up at your house.
SERVES 4
Ingredients:
8 poblano peppers
½ cup walnuts
2 cups heavy cream
2 teaspoons grated orange zest
Salt and pepper
2 tablespoons EVOO (extra-virgin olive oil)
2 pounds ground pork or beef
1 onion, chopped
4 garlic cloves, finely chopped or grated
2 teaspoons ground cumin
2 teaspoons smoked paprika
½ teaspoon ground cinnamon
2 tablespoons tomato paste
¼ cup raisins, a handful
1 cup beef stock
FESTIVE NOTE:
Garnish with pomegranate seeds after you take the rellenos out of the oven and just before serving. This is a traditional garnish for this type of relleno. Serve with white rice or with Brown Rice with Orange.
Method:
Preheat the broiler.
Place the poblanos on a rimmed baking sheet and char under the broiler, flipping as each side blackens, until the entire pepper is blackened, about 3 minutes on each side.
Heads up: Leave the oven door open a crack to allow steam to escape as the peppers cook. The peppers may also be charred over an open flame on a gas stovetop.
While the charred peppers are still hot, transfer them to a large bowl and cover with plastic wrap. Let the peppers steam until the skin is loose and the peppers can be handled, about 5 minutes.
Peel the skin from the peppers and cut each one open with a single slice from the stem to the base. Carefully scoop out the seeds of the pepper, maintaining the pepper’s entire shape. Reserve the peppers.
When the peppers are removed from the broiler, turn the oven to 400°F. In a skillet over medium heat, toast the walnuts until they’re aromatic and golden brown, about 5 minutes. When they are toasted, put them in a food processor and pulse until they’re ground.
In a small pot over medium heat, combine the cream, ground toasted walnuts, orange zest, and salt and pepper.
Bring the liquid up to a bubble and then reduce the heat to medium and simmer until the cream has thickened, about 5 minutes.
While the cream is working, place a large skillet over medium-high heat with the EVOO, add the meat, and cook the meat for 5 minutes, stirring occasionally to break up the lumps.
Add the onions and garlic to the pan and cook until the onions are tender, 4 to 5 minutes more. Stir in the cumin, smoked paprika, cinnamon, tomato paste, raisins, beef stock, and salt and pepper.
Cook the mixture until the liquid has reduced and has thickened, about 1 minute.
Fill the poblanos with the meat filling and arrange them in a serving dish or in individual shallow bowls.
Top with thickened cream sauce and serve with rice.
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| real deal rellenos Recipe |
