🇲🇽 Mexico · Food
Chiles Rellenos de Res
By eatmundo · August 3, 2026
🇲🇽 MXClassic roasted poblano peppers stuffed with savory ground beef and aromatics. These are a staple of comfort cooking in Mexican households.
Ingredients
check them off as you prepareHow to Make It
- 1
Char the 6 poblano peppers over an open flame until the skin is blistered and blackened all over.
- 2
Place the peppers in a plastic bag for 10 minutes to steam, which makes peeling the skins effortless.
- 3
Heat 1 tbsp lard in a heavy skillet and sauté the onion and garlic until translucent and fragrant.
- 4
Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned, about 8 minutes.
- 5
Stir in the chopped tomatoes and salt, simmering for 15 minutes until the juices reduce into a thick savory filling.
- 6
Carefully peel the charred skin off the peppers, make a vertical slit, and remove the seeds without tearing the flesh.
- 7
Stuff each pepper generously with the beef mixture, closing the slits with toothpicks if necessary.
- 8
Serve warm, ideally accompanied by a simple side of white rice to balance the richness.
Frequently Asked Questions
Can I use bell peppers?+
While bell peppers work, they lack the specific earthy heat of poblano peppers, so the flavor profile will differ significantly.
How do I make them less spicy?+
Ensure you remove all internal veins and seeds, as the heat is concentrated there; you can also rinse the peppers under cold water.
Do I need to fry them in batter?+
This traditional home-style version is often served 'en caldillo' without batter, which is lighter and focuses on the ingredient quality.
What is the best beef for this?+
A medium-fat ground beef, around 80/20 ratio, ensures the filling stays moist and flavorful throughout the stuffing process.
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