Chiles Rellenos Guatemaltecos

Step by stepInstructions

1. Roast the poblanos over a flame or under the broiler until the skins blister, then steam them in a covered bowl for 10 minutes; peel, make a lengthwise slit, and remove the seeds, keeping the stems attached.
2. Cook the ground beef with half the onion and garlic until browned; add the potatoes, carrot, raisins, cumin, and oregano, season with salt, and cook until the vegetables are tender. Let the picadillo cool.
3. Stuff each chile generously with the picadillo through the slit and press gently to close.
4. Whip the egg whites to stiff peaks, then fold in the yolks and a pinch of salt.
5. Dust each stuffed chile with flour, dip it in the egg batter, and fry in hot oil until golden on all sides; drain on paper towels.
6. Blend the tomatoes with the remaining onion and garlic, pour into a wide pot with the broth, and bring to a simmer.
7. Slide the fried chiles into the tomato broth and simmer gently, covered, for 10 minutes.
8. Serve two chiles per person in the broth, with white rice alongside.