Editorial sample recipeGuatemalanintermediatehalaldairy-free

Guatemalan Beef Rellenos With Warm Tomato Recado

Name: Guatemalan Beef Rellenos With Warm Tomato Recado
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Guatemalan
Ingredients: 4 whole poblano peppers, roasted and peeled; 1 lb lean ground beef, halal certified; 2 tbsp vegetable oil; 1 medium yellow onion, finely diced; 1 medium potato, peeled and cut into tiny 1/4-inch cubes; 0.5 cup cooked green peas; 3 large eggs, separated; 4 large plum tomatoes, roasted and blended into a smooth sauce; 2 clove garlic, minced; 1 tsp salt

Tender poblano peppers filled with seasoned ground beef and soft-cooked vegetables, lightly battered in whipped eggs and simmered in a warm garlic tomato recado.

Prep: 20 min
Cook: 30 min
Total: 50 min

Technique to learn

Egg-Battering Stuffed Peppers

Whipped egg whites create a light structural foam that wraps securely around stuffed chiles when folded gently with yolks and pan-fried.

Instructions

Step 1: Heat one tablespoon of vegetable oil in a skillet over medium heat and sauté the diced onion and garlic for 3 minutes until softened.
Step 2: Add the ground beef and diced potatoes to the skillet, browning the beef for 8 minutes while breaking it apart until cooked through and potatoes are tender.

Step 3: Stir in the green peas and half of the salt, then remove the mixture from heat and let cool slightly.

Step 4: Carefully cut a vertical slit along each roasted poblano pepper, remove seeds, and stuff evenly with the cooked beef mixture.

Step 5: Whip the egg whites in a clean bowl until stiff peaks form, then gently fold in the egg yolks and remaining salt to create a light batter.

Step 6: Coat each stuffed pepper thoroughly in the egg batter and pan-fry in the remaining oil over medium heat for 2 minutes per side until golden brown.

Step 7: Simmer the blended roasted tomato sauce in a wide saucepan over low heat, gently lower in the stuffed peppers, and warm together for 5 minutes before serving.

Cooking tips

Roasting poblano peppers over an open flame until charred makes peeling easy when placed in a sealed container to steam for 10 minutes.
Be gentle when folding egg yolks into whipped whites so the batter retains its volume and coats the peppers evenly.
Original home-cooking adaptation inspired by Guatemalan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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