Monday, September 5, 2011

Chile Relleno

From: My husband learned this one from his mom and has fond memories of her making them when he was a kid.


2 green peppers
1 lb of ground beef
-spices for ground beef
Costa Rican white rice
1 small sweet potato
cheese (optional)
salsa (optional)
canola oil

How to:  

First prepare the white rice so it can be cooking in the rice cooker while you prepare the sweet potatoe sauce, the peppers and the meat.

Then cut the sweet potatoes into halves or thirds and boil until soft.  Peel the cooked sweet potatoes and place in a blender or food processor.  Add a small amount of water so it makes it into a sauce (much like the consistency of baby food).

While the sweet potatoes are boiling, start on the peppers by carefully carving out the stems of the green peppers and the insides, like a pumpkin.  Coat the outside and inside with canola oil.  Set them in a baking pan and bake at 350°F until soft (about 15 minutes).  The exterior of the peppers will become sticky and paper-like.  Peel this exterior.

While the peppers are baking, the rice is cooking and the sweet potato is boiling, brown the ground beef with the spices listed.  Set aside.

Once all of these parts are ready, place the peppers in a short glass.  (This just makes it easier to fill.)  Fill the pepper with the meat. On a plate, spoon about 1/2 cup of rice. Covering the opening of the pepper with your fingers to keep the meat from coming out, turn the glass over and remove the pepper from the glass. Place the pepper in the the middle of the rice.  Top with cheese if desired.  Pour sweet potato sauce around the outside or over the top as desired.  Add mild salsa to make it pretty.  There you go!!

Side notes: Makes two generous servings.

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