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Chiles Cobaneros Rellenos
A unique Guatemalan dish featuring roasted Cobanero chilies stuffed with a savory mixture of ground meat, vegetables, and spices, then simmered in a light tomato-based sauce. This dish showcases the distinctive flavor of the Cobanero chili.
🧂 Ingrédients
- 4 large Cobanero chilies(fresh or dried and rehydrated)
- 1 lb Ground pork
- 1 small, finely chopped White onion
- 3 minced Garlic cloves
- 2 medium, pureed Tomatoes
- 0.25 cup, chopped Cilantro
- 2 tbsp, chopped Mint
- 1 tsp Cumin
- 1 tsp, or to taste Salt
- 0.5 tsp Black pepper
- 2 beaten Eggs
- 3 tbsp Vegetable oil
- 1 cup Chicken broth
👨🍳 Instructions
- 1
Prepare the chilies: If using fresh Cobanero chilies, roast them on a comal or in a dry skillet until slightly charred. If using dried chilies, rehydrate them in hot water for 20 minutes, then remove stems and seeds. Carefully make a slit down one side of each chili to create a pocket for stuffing.
💡 Conseils de pro: Wear gloves when handling chilies to avoid irritation. - 2
Make the filling: In a skillet, heat 1 tbsp of oil over medium heat. Add the ground pork and cook, breaking it up, until browned. Add the chopped onion and minced garlic and cook until softened. Stir in the pureed tomatoes, chopped cilantro, mint, cumin, salt, and pepper. Cook for 5 minutes, then remove from heat and let cool slightly.
- 3
Stuff the chilies: Carefully spoon the pork mixture into the prepared Cobanero chilies. If the filling is loose, you can mix in the beaten eggs to help bind it.
💡 Conseils de pro: Don't overstuff the chilies, as they will expand slightly during cooking. - 4
Coat the stuffed chilies: Lightly dredge each stuffed chili in the remaining beaten eggs.
- 5
Sear the chilies: In a large skillet, heat the remaining 2 tbsp of vegetable oil over medium heat. Carefully place the egg-coated chilies in the skillet and sear for 2-3 minutes per side until lightly golden.
- 6
Simmer in sauce: Pour the chicken broth into the skillet around the chilies. Bring to a simmer, then cover and cook for 20-25 minutes, or until the chilies are tender and the sauce has slightly thickened.
💡 Conseils de pro: The sauce should be light; it's meant to complement, not overpower, the chilies. - 7
Serve hot. These can be served as a main dish with rice or as a side.
💡 Conseils de pro: Garnish with extra cilantro or a dollop of crema if desired.
💡 Conseils de pro
- ✓Cobanero chilies can be quite spicy; adjust the quantity or remove seeds and membranes for less heat.
- ✓If fresh Cobanero chilies are unavailable, other large, mild chilies like poblano can be used, but the flavor will be different.
- ✓The filling can be made vegetarian by using finely chopped mushrooms and vegetables instead of pork.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Use shredded chicken or beef for the filling.
- Add a pinch of achiote to the tomato sauce for a richer color.