Can I make the picadillo ahead of time?
Yes, the picadillo can be prepared up to 2 days in advance and stored in the refrigerator. Reheat it gently before stuffing the peppers.
LUNCH
Guatemalan Chiles Rellenos with Picadillo and Tomato Sauce
Experience the vibrant flavors of Guatemala with these Chiles Rellenos, featuring tender poblano peppers stuffed with a savory picadillo of ground beef, vegetables, and spices, all smothered in a rich homemade tomato sauce. This hearty dish is a true taste of Central American comfort food, perfect for a satisfying lunch.
HOW TO MAKE IT
Let's cook.
01
Roast the poblano peppers: Place peppers directly over a gas flame or under a broiler, turning frequently, until skins are charred and blistered all over, about 8-10 minutes. Immediately transfer to a bowl, cover tightly with plastic wrap, and let steam for 15 minutes. Once cooled, peel off the charred skin, make a slit down one side, and carefully remove seeds and membranes, leaving the stem intact. Set aside.
02
Prepare the picadillo: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
03
Add diced potato, diced carrot, raisins, chopped green olives, ground cumin, dried oregano, salt, and black pepper to the skillet with the beef. Cook for 8-10 minutes, stirring occasionally, until vegetables are tender. Remove from heat and stir in 2 tablespoons of the fresh cilantro.
04
Prepare the tomato sauce: In a medium saucepan, combine crushed tomatoes and chicken broth. Bring to a simmer over medium heat and cook for 10 minutes, allowing flavors to meld. Stir in the remaining 2 tablespoons of fresh cilantro.
05
Stuff the peppers: Carefully fill each poblano pepper with the picadillo mixture. Arrange the stuffed peppers in a baking dish.
06
Pour the tomato sauce evenly over the stuffed peppers. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the peppers are heated through and the sauce is bubbling.
07
Serve hot, garnished with extra fresh cilantro if desired.
About This Recipe
Experience the vibrant flavors of Guatemala with these Chiles Rellenos, featuring tender poblano peppers stuffed with a savory picadillo of ground beef, vegetables, and spices, all smothered in a rich homemade tomato sauce. This hearty dish is a true taste of Central American comfort food, perfect for a satisfying lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For easier peeling, ensure peppers are well-steamed after roasting. If you prefer a spicier kick, leave a few seeds in the poblano peppers or add a pinch of cayenne pepper to the picadillo. You can also add a tablespoon of sugar to the tomato sauce to balance the acidity.
Easy Substitutions
Ground pork or a plant-based ground substitute can be used instead of ground beef. Bell peppers can be used if poblanos are unavailable, though the flavor will be milder. For a richer sauce, use beef broth instead of chicken broth.
Storage & Reheating
Leftover Chiles Rellenos can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Serving Suggestions
Serve these Guatemalan Chiles Rellenos with a side of fluffy white rice to soak up the delicious tomato sauce. A simple green salad with a light vinaigrette would also complement the richness of the dish. For a more traditional meal, pair them with warm corn tortillas.
Common Mistakes
1. Not properly charring and steaming the peppers: This makes peeling difficult and results in a less flavorful pepper. Ensure skins are fully blistered and steam them thoroughly. 2. Overstuffing the peppers: This can cause the peppers to tear. Fill them gently, leaving a little room. 3. Undercooking the picadillo: Ensure the potatoes and carrots are tender before stuffing. 4. Skipping the draining of excess fat from the beef: This can make the picadillo greasy.
Frequently Asked Questions
What if I don't have fresh poblano peppers?
While fresh poblanos are best, you can use canned whole roasted green chiles as a substitute. Just be sure to drain them well.
Can I freeze Chiles Rellenos?
Yes, you can freeze the assembled and baked Chiles Rellenos. Allow them to cool completely, then wrap individually and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven.
MORE TO KNOW
The roasting of the poblano peppers is a crucial step for developing their smoky flavor and making them easier to peel. While it might seem like an extra effort, it significantly enhances the final dish. The steaming process after roasting helps loosen the skin, making it simple to remove without tearing the delicate pepper flesh. Don't rush this step, as properly roasted and peeled peppers are key to a successful Chiles Rellenos.
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