Stuffed poblanos with rice and raisins
Stuffed poblanos with rice and raisins
ingredients
6 poblano peppers, roasted and peeled
½ cup pomegranate seeds
FOR WALNUT CREAM SAUCE
1 cup mexican sour cream
½ cup blanched walnuts
1 tbsp. granulated sugar
FOR RICE & RAISINS PICADILLO
1 lb. ground beef
¼ yellow onion, chopped
½ cup celery, chopped
1 garlic clove, minced
18 oz. can tomato sauce
¼ cup raisins
¼ cup pepitas, chopped
½ cup warm water
1 cup Verde Valle rice, cooked
1 tbsp. canola oil
Salt & pepper
PREPARATION
TO MAKE WALNUT CREAM SAUCE Blend all ingredients until smooth and refrigerate. TO MAKE PICADILLO In a large sauté pan on medium heat add oil and ground beef and cook through breaking up meat for 8-12 minutes. Add onion, celery, garlic and pepitas. Season with salt and pepper to taste. Sauté for 5 minutes or until celery becomes translucent and add tomato sauce and raisins. Add water and bring to simmer. Lower heat to low and cook covered for 10-15 minutes. Add cooked rice and mix to distribute evenly. TO SERVE Stuff chiles with rice and raisin picadillo. Pour walnut cream sauce over chile, and sprinkle with pomegranate seeds.
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