Chiles Rellenos / Shredded beef & Rice

cheese

🥗Healthier: low-fat cheese

💰Cheaper: queso blanco

Lower calorie option or more affordable alternative.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

More nutritious or budget-friendly substitute.

Prepare boiling water on the stove.

Add shredded beef to boiling water along with bay leaves, peppercorns, onion, garlic cloves, beef bouillon, and salt.

Cook beef on medium-low heat for about one and a half hours until tender.

Rinse tomatillos, serrano chilies, and poblano chilies thoroughly.

Roast poblano chilies over fire until charred on both sides.

Place roasted poblano chilies in a plastic bag to steam for a few minutes.

Remove skin from the poblano chilies and remove seeds from inside.

Check beef for tenderness and pull apart with forks.

Add tomatillos and serrano chilies to the beef cooking liquid and cook for about five minutes.

Blend tomatillos, serrano chilies, and one cup of cooking liquid with one cup of sour cream until creamy.

Cube tomato and slice onion for garnish.

Heat a pan and add one tablespoon of vegetable oil, then add rice and frozen veggies.

Incorporate the rice and veggies, then strain and add the remaining beef cooking liquid.

Cook rice for about 10 to 15 minutes on medium-low heat until done.

Mix shredded beef with cooked rice and veggies for stuffing.

Stuff the poblano chilies generously with the beef and rice mixture.

Serve stuffed poblanos with the blended sauce, sour cream, and cotija cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens