Stuffed Poblano Chilies
|For beef and bean filling|
|Vegetable oil||2 Teaspoon|
|Onion||1 , chopped|
|Beef mince||10 Ounce (315 g)|
|Cooked pinto beans/Canned pinto beans||6 Ounce, rinsed and drained (185 g)|
|Cayenne pepper||1 Pinch|
|Tomato puree||4 Fluid Ounce (1/2 cup/125 ml)|
|For tomatillo sauce|
|Canned tomatillos||20 Ounce, drained and finely chopped (2 cans, 315 g/10 oz each)|
|Chopped fresh coriander||3 Tablespoon|
|Vegetable stock||4 Fluid Ounce (1/2 cup/125 ml)|
1. Place chilies in a hot frying pan or comal and cook until skins are blistered and charred (a). Place in a plastic food bag and stand for 10 minutes or until cool enough to handle. Carefully remove skins from chilies and cut a slit in the side of each one. Carefully remove seeds and membranes and set aside.
2. To make filling, heat oil in a frying pan over a medium heat, add onion and cook, stirring, for 2 minutes or until soft. Add beef and cook, stirring, for 3-4 minutes or until brown. Stir in beans, cayenne pepper and tomato puree, bring to simmering and simmer for 5 minutes or until mixture reduces and thickens. Spoon filling into chilies (b) and place in a baking dish.
3. To make sauce, place tomatillos, onion, coriander and stock in a saucepan, bring to simmering and simmer for 5 minutes or until sauce reduces and thickens. Pour sauce over chilies (c) and bake at 180°C/350°F/Gas 4 for 25 minutes or until chilies are heated through.