Chiles rellenos means “stuffed peppers”, and is a very popular Guatemalan dish.
Some people like to use hot jalapeños and some prefer sweet green or red peppers.
The stuffing is made out of beef and/or pork meat, onion, potato, carrots, and green beans, all finely diced and chopped.
The peppers are washed, cut and the inside vanes are taken away. Then, they are roasted directly on the flame or in a clay pot, and reserved in a vinegar solution to rest.
The stuffing is prepared, fried and cooked until a soft paste is achieved.
The peppers are then stuffed by hand and dipped in an egg white batter, and finally are fried in a deep pan in vegetable oil until brown.
The peppers are then set aside to dry and cool down, and later are served with a boiled tomato sauce, rice and tortillas.
If you would like for information about this, please contact us.
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