If you ever come to Mexico be sure to visit the markets and their little restaurants and I assure you you will be very glad you did. There you will find some of Mexico’s everyday dishes such as these stuffed peppers, fried fish, Milanese beef or chicken, soups, mole and many other delicious dishes – just mentioning them makes my mouth water.
Stuffed chili is prepared with poblano peppers that are roasted and stuffed with cheese or meat, then topped with an egg and flour mixture and finally fried.
How To Make Picadillo Stuffed Peppers:
- Place a frying pan on medium heat.
- Add the hot oil and the minced meat.
- While cooking the meat, break the lumps that form, cook for about 5 minutes.
- Add the onion and garlic until slightly translucent.
- Add the carrots and cook for about 5 more minutes. Then add the boiled potatoes and stir regularly.
- While the meat and vegetables are cooking, put the tomatoes and water in the blender and blend to a puree.
- Add the mixture to the skillet and stir with the rest of the ingredients.
- Simmer until the vegetables are tender and the water has reduced.
- If the water has evaporated before the vegetables are cooked, add some more water.
- Finally, let cool before stuffing the peppers.
- Season with salt and pepper.
- Clean the peppers, pit them and dry them with kitchen paper.
- Now you need to collect all the ingredients for the final preparation.
- Fill the peppers with a spoon, taking care not to fill them up so that the filling does not run out during baking.
- In a large skillet, add the oil to about 3.4 inches deep.
- While the oil is heating, beat the egg whites until they form a thick foam and they form peaks, almost like making meringue, then add the yolks, a little at a time, until you have an even mixture.
- Place the flour on a large plate and lightly coat the chillies, one at a time, shaking off the excess.
- Make sure they don’t open while performing this step.
- Once the peppers are coated in flour, coat them with the beaten egg mixture, making sure they are well coated.
- Carefully place the peppers in the hot oil, do not overload the skillet.
- Fry each side until you get a deep golden color, it will take a few minutes on each side.
- It takes a little practice to master this step. Use a large spatula to gently flip the peppers.