🇲🇽 Mexico · Food
Chiles Rellenos de Picadillo
By eatmundo · August 3, 2026
🇲🇽 MXRoasted poblano peppers stuffed with a savory-sweet beef picadillo. This iconic dish balances the smoky heat of the pepper with a rich, spiced meat filling.
Ingredients
check them off as you prepareHow to Make It
- 1
Roast the 6 poblano peppers over an open flame until the skins are blackened, about 8 minutes.
- 2
Place peppers in a bowl, cover with a towel for 15 minutes to steam, then peel off the charred skin.
- 3
Make a vertical slit in each pepper and carefully remove the seeds, keeping the stems intact.
- 4
Heat 30ml oil in a large skillet and sauté the finely chopped onion and garlic until translucent, about 5 minutes.
- 5
Add the 500g beef to the skillet, cooking over medium-high heat until browned, about 10 minutes.
- 6
Stir in the diced tomatoes, 50g raisins, and 5g salt, simmering for 15 minutes until the liquid reduces.
- 7
Gently spoon the beef mixture into each poblano pepper, ensuring they are well-stuffed but not bursting.
- 8
Serve warm immediately; ensure the peppers are handled gently so they do not tear.
Frequently Asked Questions
Should I remove all the seeds?+
Removing most seeds reduces the heat, but leaving a few is common for those who enjoy the spice.
Can I substitute the raisins?+
You can use currants, or omit them, though they provide the traditional sweet-savory contrast.
Do I need to bread the peppers?+
While some versions are battered and fried, this authentic home-style version is lighter without batter.
How do I peel the peppers easily?+
Steaming them in a covered bowl is essential; the moisture helps the charred skin slide right off.
🇲🇽 MXMundo Match
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