Beef Picadillo Stuffed Poblano Chillies

About this recipe

Beef picadillo stuffed chillies are one of the most iconic and elaborate dishes of central Mexican cooking. The poblano chilli - large, with a thick skin and herbal flavour with sweet undertones - is stuffed with a beef mince picadillo braised with potato, carrot, tomato and spices, then battered in a cloud of beaten egg and fried until golden and crispy. Served bathed in tomato sauce or a light broth.

1. 1

   Roast the poblano chillies directly over the gas flame or on a dry griddle over high heat until the skin is completely charred. Place in a plastic bag for 15 minutes. Peel, make a lateral cut and carefully remove seeds and veins.

   💡 Peeling in a plastic bag creates steam that makes skin removal easier.

2. 2

   Cook the potato and carrot in small cubes in salted water until tender but firm, 8 minutes. Drain. Blend the tomato with the onion and garlic.

3. 3

   In a pan with a little oil, fry the tomato sauce for 3 minutes. Add the beef mince and cook until it changes colour. Add the potato, carrot and salt. Cook for 5 minutes until combined. The picadillo should be dry. Leave to cool.

   💡 Cold picadillo is easier to handle for stuffing the chillies.

4. 4

   Fill each chilli with enough picadillo. Close the cut with a cocktail stick if necessary. Lightly flour the outside of the chilli.

5. 5

   Separate the egg yolks from the whites. Whisk the whites to stiff peaks. Fold in the yolks gently. Coat each stuffed chilli in this batter.

   💡 The batter must be very light and airy; whisk the whites until they form stiff peaks.

6. 6

   Fry the battered chillies in well-heated oil (180°C) for 2–3 minutes per side until golden. Drain on kitchen paper. Serve with homemade tomato sauce.