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Boiling Beef-Chile Rellenos beef, mexican, native, pork 12 green chiles-whole; roasted and peeled, 1/4 cup flour for dredging chiles 1 cup raisins 2 tablespoon minced onions 1/4 teaspoon garlic salt 32 coriander seed; crushed 2 cup cheddar cheese; grated 1/2 teaspoon cloves; ground ----BEEF---- 4 cup water 1 lb boiling beef ----BATTER---- 6 eggs 6 tablespoon flour ***CHILES*** Roast, steam in bag and peel chiles. Slit the chiles lengthwise and remove seeds and veins, leaving the stem intact. Dredge the chiles in 1/4 cup of flour and shake off all excess. ***BEEF*** Cook the boiling beef in the 4 cups of salted water. When done, grind in food processor and add, raisins, onions, garlic salt, cloves and coriander seeds. Mix well and simmer a few minutes. This must be thick. ***BATTER*** Seperate the whites from the yolks. Beat the whites very stiff. Beat the yolks and fold into beaten whites. Add the 6 tbs of flour and fold in. ***MAKING THE RELLENOS*** Spoon the meat mixture into the chiles. Add some cheese Dip the chiles into the batter and fry, at medium heat, in a small amount of cooking oil, turning to brown both sides. waltgray@mnsinc.com Recipe by: Indian-Mexican Recipes---Walt From: Walt Gray Date: 19 Sep 97 Meal-Master Format Recipes (Mailing List) Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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