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.
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.
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.
From: Walt Gray. Via: Chile Head Mailing List
Posted By: Walt Gray, firstname.lastname@example.org.
Post Date: Tue, 13 Oct 1998
*BACK TO BEEF RECIPES*