PICADILLO STUFFED CHILI PEPPERS RECIPE

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This dish cannot be missing from your table. Bon Appetite!

INGREDIENTS

(For 8 people)

12 Oaxacan pasilla chiles, carefully cut open with scissors and ginned

Filling

½ kilo of tomato
2 cloves of garlic
½ onion
2 cloves
4 peppers
2 tablespoons corn oil
½ kilo of pork leg cooked and finely chopped
1 cinnamon stick
20 chopped olives
12 almonds, peeled and finely chopped
10 finely chopped capers
1 tablespoon of parsley finely chopped
¼ cup white vinegar
50 grams of raisins
salt and sugar to taste for seasoning
6 eggs separated and beaten to coat
corn oil for frying

PREPARATION

The chiles

The chilies are steamed for a few minutes so that they soften and are easy to fill. They are filled, they are passed through the beaten egg and they are fried in the hot oil.

The filling

The tomato is ground together with the garlic, onion, cloves and peppers; Strain and sauté in the two tablespoons of oil. Salt is added and when it is well seasoned add the meat, cinnamon, olives, almonds, capers, parsley, vinegar and raisins. Let it dry a bit and then add salt and sugar to taste (the mince should be sweet).