Chiles Rellenos Guatemaltecos — Print Recipe

Roasted chile peppers stuffed with seasoned ground beef and vegetables, dipped in fluffy egg batter, fried golden, and simmered in a fresh tomato sauce.

Ingredients

8 Anaheim or poblano chiles
500g ground beef
1 onion, finely diced
3 cloves garlic, minced
1 carrot, finely diced
1 potato, small-diced and parboiled
4 eggs, separated
1/4 cup flour
Oil for frying
Sauce: 6 Roma tomatoes, 1 onion, 2 cloves garlic, salt
Salt and pepper

Instructions

1 Roast chiles over a flame or under broiler until charred. Steam in a bag 10 min, peel, and make a small slit to remove seeds, keeping chile intact.
2 Sauté onion, garlic, carrot, and potato. Add ground beef, cook until browned. Season with salt and pepper.
3 Stuff chiles carefully with the beef mixture through the slit.
4 Beat egg whites until stiff peaks form. Fold in yolks and a pinch of flour.
5 Coat stuffed chiles in flour, then dip in egg batter. Fry until golden on all sides.
6 Blend tomatoes, onion, and garlic for sauce. Simmer in a saucepan 15 min. Add fried chiles to sauce and simmer 10 min more.

Did You Know?

In Guatemala, the quality of the egg batter coating is the measure of a cook's skill — it must be impossibly fluffy and light, never heavy or dense.