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Chiles Rellenos de Picadillo Capeados

Name: Chiles Rellenos de Picadillo Capeados
Prep time: 1 h 45 min
Total time: 1 h 45 min
Cuisine: Mexican
Ingredients: poblano chiles — 1200 g; pork — 500 g; white onion — 180 g; garlic — 12 g; tomatoes — 400 g; raisins — 50 g; slivered almonds — 50 g; canela — 2 g; cloves — 9 g; black pepper — 3 g; pork lard — 27 g; eggs — 200 g; all-purpose flour — 80 g; lard — 460 g; tomatoes — 600 g; white onion — 100 g; garlic — 6 g; bay leaf — 1 g; chicken stock — 500 g; salt — 10 g

Chiles Rellenos de Picadillo Capeados reads richness 6.4, umami 5.6 and sweetness 4.6 on Palate's 0–10 flavor X-ray — a Mexican main, about 1 hr 45 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.0 / 10
Sweet & Fruity — 5.6 / 10
Sour & Bright — 2.2 / 10
Bitter & Earthy — 1.8 / 10
Rich & Fat — 7.5 / 10
Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Richness 6.4 · Umami 5.6 · Sweetness 4.6 · Salinity 4.1 · Allium 4.0 · Nutty 3.6 · Fruity 3.3 · Warm Spice 2.9 · Sourness 2.1 · Floral 2.1 · Heat 1.7 · Earthy 1.7 · Herbaceous 1.1 · Bitterness 1.1 · Citrus 0.5

What's in it (20)

poblano chiles — 1200 g
pork — 500 g
white onion — 180 g
garlic — 12 g
tomatoes — 400 g
raisins — 50 g
slivered almonds — 50 g
canela — 2 g
cloves — 9 g
black pepper — 3 g
pork lard — 27 g
eggs — 200 g
all-purpose flour — 80 g
lard — 460 g
tomatoes — 600 g
white onion — 100 g
garlic — 6 g
bay leaf — 1 g
chicken stock — 500 g
salt — 10 g

Time & effort: about 1 hr 45 min · effort: involved

Nutrition (per 100 g, engine-estimated): 95.6 kcal, 4.4 g protein, 5.8 g fat, 6.7 g carbs

Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Char the poblanos directly over a gas flame or on a very hot comal, turning with tongs, 8 minutes, until the skin is blistered and black across the whole surface. Blistered, not merely warm — the skin has to lift or you will never get it off cleanly.
Sweat them 15 minutes in a covered bowl, then rub the skins away, cut a single slit down one side, and pull the seed pod and veins out through it, keeping the stem and the shoulders intact.
Fry the pork in the lard 10 minutes until it browns, add the onion and garlic for 5 minutes, then the roasted tomato for 8, then the raisins, almonds and ground spices for 6 more. The picadillo should be moist but not wet, and taste sweet against the meat.
Fill each chile and press the slit closed. Chilling them 20 minutes at this point makes them far easier to handle.
Whip the egg whites to firm peaks, then beat the yolks in one at a time — the batter should be thick enough to hold a chile without sliding off.
Dust each chile in flour, tapping the excess off, then turn it in the batter to coat completely.
Fry in lard at 180°C, spooning hot fat over the top, 3 minutes, until the capeado is puffed and evenly gold. Drain.
For the caldillo, blend and simmer the second lot of tomatoes with the onion, garlic, bay and stock 20 minutes until it lightly coats a spoon. Season, and pour it around the chiles rather than over them, so the coating stays crisp.
Substitutions: neutral oil can stand in for the lard.

Dishes with a similar flavor shape

Mole Coloradito con Pollo — Mexican · Oaxaca
Ndizi Nyama (Green Banana and Beef Stew) — Tanzanian
Mole Negro Oaxaqueño con Guajolote — Mexican · Oaxaca
Middle Eastern Cinnamon-Spiced Beef and Rice Stuffed Peppers — Middle Eastern
Country Captain Chicken with Currants and Almonds — Southern

Keep reading: what richness, umami, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.