Por
Master Receita Solta
"Prato emblemático da culinária tradicional do México preparado com pimentões chamuscados e descascados, recheados com guisado bem temperado de carne moída com cebola e alho, sob queijo muçarela derretido. Empanados em farinha, fritos e levados ao forno com molho de tomate caseiro."
- Chamuscar a casca dos pimentões na chama ou forno quebra a película externa e confere sabor defumado característico ao vegetal. - O abafamento em saco plástico logo após o forno solta a pele tostada com facilidade por meio do vapor retido. - O gratinado final por dez minutos no forno com molho de tomate funde a muçarela e harmoniza as camadas do recheio.
Preheat the oven to 180°C (350°F).
Roast the bell peppers whole until the skin is charred.
Remove the bell peppers from the oven and place in a plastic bag to loosen the skin.
Meanwhile, in a pan, sauté the onion and garlic until golden.
Add the ground beef and cook until well browned.
Season with salt and pepper to taste.
Remove the skin from the peppers and carefully remove the seeds.
Stuff the peppers with the meat mixture and cover with mozzarella cheese.
Bread the peppers in wheat flour and fry in hot oil until golden.
Place the stuffed peppers in a baking dish, cover with the tomato sauce, and bake for 10 minutes.
Serve hot, decorated with fresh herbs, if desired.
Encontramos os melhores utensílios e ingredientes para você preparar Chiles Rellenos: The Spicy Taste of Mexico on Your Plate com perfeição.
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- Traditional Version with Meringue: dip the floured peppers in egg whites beaten with yolks before frying in hot oil. - Vegetarian Filling: replace the meat with a sauté of black beans, sweet corn, diced zucchini, and white cheese. - Walnut Sauce (Chiles en Nogada): cover with cold walnut and goat cheese sauce, finishing with pomegranate seeds.
- Traditional poblano peppers can be replaced by common thick-skinned green or red bell peppers. - Ground beef can be replaced with seasoned shredded chicken breast or chopped pork. - Mozzarella cheese can be substituted with grated meia-cura cheese, prato cheese, or gouda cheese.
Store the stuffed bell peppers in a sealed container in the refrigerator for up to three days. Reheat in a preheated oven at 180°C for fifteen minutes to keep the cheese melted and the sauce hot; avoid heating at high power in the microwave.
Freeze the already stuffed and breaded peppers (without the tomato sauce) in a sealed container for up to sixty days. To serve, bake directly in the oven with the sauce for twenty-five minutes until bubbling.
Accompany with Mexican red rice, creamy refried beans with crispy corn totopos, and fresh avocado salad.
Bake until the skin is black and wrinkled, transfer immediately to a closed plastic bag for ten minutes, and pull off the skin with a paper towel.
The authentic pepper used is the Poblano Chile; in Brazil, long green peppers or common medium-sized ones serve as a great alternative.
Breading in flour and frying seals the structure of the bell pepper and gives a rustic texture; if you want a lighter version, take it directly to the oven with the sauce.
Do not overfill and secure the edges of the opening with a wooden toothpick, removing the toothpick after taking it out of the oven.
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