Beef Rellenos

Beef rellenos take the classic Mexican chile relleno (traditionally stuffed with cheese) and swap in a savory ground beef filling spiked with chili powder, garlic, and tomato sauce. The result is a heartier dish that works as either a meal-sized main or a memorable appetizer alongside salsa and rice.

The secret to proper rellenos is the egg-foam batter. Whites whip to stiff peaks and yolks beat in separately for color and richness, then the two fold together into a souffle-like coating. When the batter hits hot oil it puffs and crisps into a golden pillow around the chile, holding the meat filling together while frying.

Fire-roasting the chilies under the broiler is the technique that gives them their authentic smoky note. The blackened skin slips off easily after roasting, and the soft, char-edged flesh stands up beautifully to the meat filling.

Pro Tips

• Wrap the broiler-blistered chilies in plastic or place in a covered bowl to steam for 10 minutes before peeling. The trapped steam loosens the skin completely.
• Slit chilies down one side only, just enough to remove seeds and stuff with meat. Multiple slits leak filling during frying.
• Roll stuffed chilies in flour before dipping in the egg batter. The flour gives the batter something to grip; without it, the foam slides off in the oil.
• Beat the egg whites in a clean grease-free bowl. Even a fleck of yolk or oil prevents stiff peaks.
• Fry one or two rellenos at a time in shallow oil, not crowded. Crowded pans drop the oil temperature and give greasy, soggy batter.

Variations

• Use poblano chilies for a milder, more traditional relleno.
• Stir 1 cup of shredded Oaxaca or Monterey Jack cheese into the cooled meat filling for a meat-and-cheese version.
• Top finished rellenos with warm salsa verde or red ranchero sauce for a saucier presentation.