By eatmundo · August 3, 2026
🇲🇽AI-generated imageSame ingredients, elsewhere in the world
23 matchesDishes from other countries' kitchens, made from the same core ingredients as Chiles Rellenos de Res. The percentage is the share of ingredients the two recipes have in common.
Tagen El Lahma (Beef Tagine)In Egypt · same ingredients62%
Gulasz WołowyIn Poland · same ingredients62%
Kufteh Rizah (Mini Meatballs)In Iran · same ingredients55%
Classic roasted poblano peppers stuffed with savory ground beef and aromatics. These are a staple of comfort cooking in Mexican households.
According to eatmundo's ingredient comparison, the closest dish to Chiles Rellenos de Res from another cuisine is Tagen El Lahma (Egypt): the two share 62% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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
What is Chiles Rellenos de Res?
Chiles Rellenos de Res is a Mexican dish consisting of roasted poblano peppers stuffed with seasoned ground beef. It is typically served as a main course for lunch or dinner.
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.
🇲🇽AI-generated image
