Saturday, August 1, 2009
Chiles Rellenos Con Carne de Res
Friday evenings I try to use whatever may be left from the week's farmer's marketing. Usually it' s the "I'll think of something to do with that" purchase. This week a collection of leftovers made a pretty popular "new" dish. Based on a Food and Wine recipe I found but tweaked for what we had in-house -- I roasted and peeled Poblano chiles -- made a stuffing with ground beef (1lb) (the beef --Hearst Ranch grass-fed, of course -- I hadn't used on last week's pizza topping) onion (1/2 diced), capers (1 1/2TB), minced green olives (1/2 cup) (got rid of that jar in the fridge), golden raisins (1TB) and a good dose (rounded 1/2 TB) of cumin sautéed in olive oil -- and simmered a sauce from onions (1/2 diced), leftover roasted tomatoes (about 3 cups plus a few fresh for volume -- you could use a large can of tomatoes instead), front yard sweet peppers (3 0r 4 - what was in the fridge), garlic, and dried chiles --puréed and simmered 'til thick. To assemble, mix about a 1/3 cup of sauce into the cooled stuffing mix. Lay the rest of the sauce in your baking dish. Peel the Poblanos and carefully cut a slit in the side of each to remove seeds, stuff with meat mixture and bake covered with tin foil for 15 minutes at 400º. After 15 minutes remove the tin foil, sprinkle with shredded cheese ( I used fresh ranchero) and return to oven until cheese just melts. It would be more traditional to serve these with crema and sprinkled with cilantro (I didn't have any handy), but the big man rears away from sour cream so I used the cheese to cool them down a bit. Add side dishes of colache ( Mexican style sautéed summer squash) and a quick rice cooker Moros y Cristianos (black beans and rice) and it's a Friday night summer dinner.