Post by MaggieGal on Feb 11, 2019 11:53:06 GMT -5
I made these for the first time yesterday, they were so good. It took me quite a bit of time, but well worth the effort.
Since making them I can now see where I could cut down some of the time in a few places. Before I made them I watched a few videos on YouTube. The one I liked the best was from Gochujang Mama.
If you'd like to make them, here's what I did.
2 Poblano peppers
2 eggs separated
1 lb ground beef
1 small onion chopped
Rice or potatoes, a cup or 2
Cheese, I used shredded
Flour
Oil
Salt
Pepper
Cumin
Garlic powder
Onion powder
Chili powder
Enchilada sauce
Toothpicks
Cook rice if not using potato and add it to the ground meat once they're both done cooking.
Brown ground beef with the chopped onion and potato is using it instead of rice. Add spices to taste and set aside to cool. This amount makes way too much for the amount of peppers I had but I done it this way to have leftovers for burritos later in the week.
Wash peppers and char them. I used a skillet because I don't have a gas stove. This took me a little while to do. If using a skillet you don't add any oil or anything, just a dry skillet. Once the peppers are charred, place in a bowl and cover it with a lid or plate. In the videos I watch most ppl used a plastic bag, I opted for a clean bowl.
Once the peppers has been covered for about 5 mins or more, then remove the skins. The more char achieved on the pepper the easier the skin is to remove. I used a paper towel to help me.
Carefully make a slit in the pepper, remove seeds and ribs.
I placed a small handful of cheese in the pepper, then added the meat mixture and I added some more cheese.
Use tooth picks to secure the pepper together. Then roll the pepper carefully in flour and set aside. Repeat for as many peppers as you have.
Heat a generous amount of oil in a skillet hot enough to fry.
Beat egg whites to stiff peaks and add the egg yolks one at a time.
Roll the pepper in the egg mixture. I laid mine in the egg mixture and then spooned it over the top covering the pepper.
Place carefully in the skillet. Once bottom is golden brown, turn the pepper over.
Once done, place on a paper towel to drain a bit. Remove toothpicks and enjoy.
Sidenotes:
I added seasonings to the egg mixture for more flavor.
I warmed up canned enchilada sauce to spoon over the peppers once done and I added about half of the can to the meat mixture.
If the egg mixture gets watery before you get a chance to roll the peppers in it, just beat it again.
Since making them I can now see where I could cut down some of the time in a few places. Before I made them I watched a few videos on YouTube. The one I liked the best was from Gochujang Mama.
If you'd like to make them, here's what I did.
2 Poblano peppers
2 eggs separated
1 lb ground beef
1 small onion chopped
Rice or potatoes, a cup or 2
Cheese, I used shredded
Flour
Oil
Salt
Pepper
Cumin
Garlic powder
Onion powder
Chili powder
Enchilada sauce
Toothpicks
Cook rice if not using potato and add it to the ground meat once they're both done cooking.
Brown ground beef with the chopped onion and potato is using it instead of rice. Add spices to taste and set aside to cool. This amount makes way too much for the amount of peppers I had but I done it this way to have leftovers for burritos later in the week.
Wash peppers and char them. I used a skillet because I don't have a gas stove. This took me a little while to do. If using a skillet you don't add any oil or anything, just a dry skillet. Once the peppers are charred, place in a bowl and cover it with a lid or plate. In the videos I watch most ppl used a plastic bag, I opted for a clean bowl.
Once the peppers has been covered for about 5 mins or more, then remove the skins. The more char achieved on the pepper the easier the skin is to remove. I used a paper towel to help me.
Carefully make a slit in the pepper, remove seeds and ribs.
I placed a small handful of cheese in the pepper, then added the meat mixture and I added some more cheese.
Use tooth picks to secure the pepper together. Then roll the pepper carefully in flour and set aside. Repeat for as many peppers as you have.
Heat a generous amount of oil in a skillet hot enough to fry.
Beat egg whites to stiff peaks and add the egg yolks one at a time.
Roll the pepper in the egg mixture. I laid mine in the egg mixture and then spooned it over the top covering the pepper.
Place carefully in the skillet. Once bottom is golden brown, turn the pepper over.
Once done, place on a paper towel to drain a bit. Remove toothpicks and enjoy.
Sidenotes:
I added seasonings to the egg mixture for more flavor.
I warmed up canned enchilada sauce to spoon over the peppers once done and I added about half of the can to the meat mixture.
If the egg mixture gets watery before you get a chance to roll the peppers in it, just beat it again.
