Chile Rellenos With Meat
|Ground beef||1 Pound|
|Black pepper||To Taste|
|Corn oil||2 Tablespoon|
|Onion||1 Medium, minced|
|Minced parsley||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Potatoes||4 Medium, cut into 0.25-inch cubes|
|Chicken bouillon cubes||2|
|Water||1 Cup (16 tbs)|
|Passia mexican chilies||20|
In a pan saute the meat over low heat until the pinkness is gone.
Add the cumin, salt and black pepper.
Transfer to a bowl and set aside.
Heat the oil in the pan and add the onion, parsley and garlic.
Saute for two to three minutes.
Add the potatoes and cook, stirring, for ten minutes.
In a small bowl dilute the bouillon cubes in the water and pour into the potato mixture.
Cook about ten to fifteen minutes or until all the liquid is absorbed.
Remove from heat and stir in the meat, mixing well.
Set aside to cool.
Cut off the stem ends from the chiles and reserve.
Discard the seeds.
Fill the chiles with the beef mixture.
Replace the caps.
Place in a lightly oiled baking pan.
Bake at 350 degrees for about one and a half hours.