Chiles Rellenos in Tomato Broth

Name: Chiles Rellenos in Tomato Broth
Total time: 5400 s
Yield: Serves 6 servings
Ingredients: 6 large poblano peppers for stuffing; 9 oz Manchego cheese (about 250 grams); 2 dried arbol chiles; 2 cloves garlic; 2 chicken bouillon cubes; 2 carrots; All-purpose flour

Paty Granero @Granero

A delicious recipe perfect for Lent or meatless days.

Paty Granero @Granero

A delicious recipe perfect for Lent or meatless days.

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Ingredients

1 hour 30 minutes

Serves 6 servings

6large poblano peppers for stuffing
9 ozManchego cheese (about 250 grams)
4 large tomatoes
1/2 onion
2dried arbol chiles
2 clovesgarlic
1 tablespoon cornstarch
2chicken bouillon cubes
2carrots
1 chayote squash
2 zucchini
2 potatoes
3 plantains
2 eggs
All-purpose flour

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Steps

1 hour 30 minutes

1

Roast the peppers, let them rest, then peel and remove the seeds and veins.
2

Dice the vegetables into small cubes and cook them in lightly salted water for 5 minutes.
3

Stuff the peppers with cheese, then coat them in flour and beaten egg.
4

Cook the tomatoes, onion, arbol chiles, and garlic. Once cooked, blend them together in a blender.
5

Heat a pot with a splash of vegetable oil. Once hot, add the blended tomato mixture, the cooked vegetables, and the chicken bouillon cubes. Bring to a boil.
6

When it starts boiling, add the battered peppers and any leftover cheese in small pieces on top of the peppers. Cover and cook for 5 minutes, then serve.
7

You can also batter the plantains and add them to the tomato broth along with the peppers. This is optional, as not everyone likes mixing sweet and savory, but it adds a unique touch.