Stuff it

I got a text today from my sis (yo sis!), and it was all about what she was whipping up for supper.

Well, I got inspired by this and decided to make stuffed poblano peppers, chile relleno. I mentioned on my notes from Texas a stuffed, fried avocado with beef and cheese. This is what I was aiming for in my poblanos.

Chile Relleno para mi hermana

a coupla fat poblano peppers
fire
vegetable oil
1/2 onion, minced
4 cloves garlic, minced
1/2 lb. sirloin, in 3/4 inch cubes
4 oz. chihuahua cheese, or feta, or whatever you like, crumbled or shreded
2 tsp. cumin seeds
1 tsp. coriander seed
5 peppercorns
salt
flour

Roast the peppers over fire or under a broiler until the skin is evenly browned and blistered. Stick'em in a Ziploc bag for 5-10 minutes and peel off the skins. Cut a slit in the sides and removed the seeds. Set aside.

Toast the dry spices in a frying pan until the cumin begins to brown. Grind'em up in your spice grinder. Set aside.

Sweat the onions in a few tablespoons of oil, then add the garlic and toss for 30 sec. Add the meat and the ground spices, and toss it all together. Cook until the meat has browned. Salt to taste.

Stuff some of this into the peppers and douse them with flour. Get some oil nice and hot for deep frying or pan frying. At this point, many stuffed pepper recipes would call for a batter dip. I didn't feel like making a batter, so I fried them with just the flour. Brown on all sides and serve.

I made some soft tacos with the rest of the filling. The salad with dinner had tomatoes, avocados, onion, lettuce, and a nice vinaigrette. Coulda used some Coronas.