Beef
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Chiles Rellenos con Carne Molida (Ground Beef Stuffed Chiles)
Prep
cook
total
Ingredients
For the filling
- 1½ pounds ground beef
- 2 teaspoons Spanglish Asadero Garlic Salt seasoning
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 garlic cloves, minced
- ⅓ cup onion, diced
- ½ cup potatoes, diced
- ½ cup carrots and peas (canned, frozen, or fresh)
- ⅓ cup corn
For the poblano peppers
- 4 poblano peppers
- Mozzarella cheese, to taste
For the sauce
- 3 tomatoes
- 1 piece of onion
- 1 garlic clove
- 1 jalapeño pepper
- 1 teaspoon Spanglish Asadero Garlic Salt seasoning
- 1 teaspoon tomato bouillon
- 1 cup water
Additional ingredients
- A drizzle of oil
- Onion slices, for frying
Garlic Salt
Directions
- In a skillet, add the ground beef. Season with the Spanglish Asadero Garlic Salt seasoning, black pepper, paprika, minced garlic, and diced onion. Mix well, cover, and cook for 15 minutes.
- Add the diced potatoes, carrots, peas, and corn. Stir everything together, cover, and cook for another 15–20 minutes.
- Meanwhile, roast the poblano peppers on a griddle or over an open flame until charred on all sides. Transfer them to a plastic bag and let them steam for 10 minutes. Remove the skin, make a slit, and remove the seeds.
- Stuff each poblano pepper with the cooked ground beef mixture.
- To make the sauce, blend the tomatoes, onion, garlic, jalapeño, Spanglish Asadero Garlic Salt seasoning, tomato bouillon, and water until smooth.
- In a skillet, heat a drizzle of oil and fry a few onion slices until softened. Pour in the sauce and bring it to a boil.
- Add the stuffed poblano peppers to the sauce. Sprinkle mozzarella cheese on top, cover, and cook until the cheese is melted.
