Chiles Rellenos de Res

• Poblano pepper6 units
• Beef500g
• Onion1 unit
• Garlic2 cloves
• Tomato3 units
• Lard2 tbsp
• Salt1 tsp

How 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.