Picadillo Stuffed chili’s

fresh chopped coriander
8 fresh poblano or anaheim chili’s
pinch cumin
vegetable oil
1/3 cup all-purpose flour
1 1/2 pounds tomatoes peeled seeded
1 medium white onion chopped
1 clove garlic, chopped
2 tablespoons lard or vegetable oil
1 1/2 cups chicken stock or broth
1/4 teaspoon dried thyme
1/4 teaspoon salt
PICADILLO FILLING:
1 tablespoon vegetable oil
3/4 pound ground beef chuck
5 large eggs seperated at room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon of salt
1 tablespoon chopped parsley
TOMATO SAUCE:
1/4 cup slivered almonds
1/4 cup finely chopped white onion
1 large tomatoe peeled,seeded finaly chopped
1 tablespoon tomato paste
1 clove garlic minced
2 tablespoons raisins
2 tablespoons thinly sliced pimiento-stuffed green olives
1 tablespoon cider vinegar
1 teaspoon piloncillo
1/4 teaspoonsalt
PREPARE TOMATO SAUCE:
Place tomatoes, onion and garlic in blender container; process untill smooth. Heat lard in deep 10-inch skillet over medium heat untill hot. Add tomato mixture cook and stir 5 minutes Stir stock, thyme and salt into skillet.Heat over high heat to boiling;reduce heat to medium low cook stirring frequently untill sauce is slightly thickened; 10 to 15 minutes. Remove from heat.

PREPARE PICADILLO FILLING:
Heat oil in 10- inch (25cm) skillet over medium heat untill hot. Cook and stir untill golden, 2 to 3 minutes.Remove with slotted spoon drain on paper toweling.
STEP 2
Crumble beef into skillet; cook over medium heat,breaking up beef into small pieces, untill no longer red,about 5 minutes. Add onion;saute untill onion is soft,about 4 minutes. Add tomato,cellery tomatopaste and garlic; saute 2 mins.Stir in remaining ingredients; reduce heat to low. Simmer, covered,15 minutes.
STEP 3
Uncover skillet; increase heat to medium-low.Cook untill most of the liquid has eevaporated, about 3 minutes.Skim and discard fat. Stir in almonds; let stand,uncovered, just untill cool enough to handle.
roast peel seed and devein chili’s leaving stems intact. Dont break chili’s

CONTINUE:
roast peel seed and devein chili’s leaving stems intact. Dont break chili’s
Carefully spoon about 1/4 cup filling into each chili; press chili’s firmly between hands to ease out air and to close Heat oven to 250F (120C). Pour oil into deep, heavy large skillet to depth of 1 inch. Heat over medium heat to 365F (185C) adjust heat to maintain temperature.
STEP 2
Roll each chili in flour to coat lightly;pat off excess.Reserve remaining flour,about 1/4 cup. Beat egg whites, cream of tartar and salt in large mixerbow untill soft peaks form.Beat egg yolks in medium mixer bowl untill thick and lemon colored; gradualy beat in reserved flour untill smooth. Fold 1/4 of egg whites into yolk mixture; fold in remaining egg whites untill blended.
STEP 3
Fry 2 or 3 chili’s at a time in oil as follows: grasp stem;support bottom of chili with fork. Dip into batter to coat;let excess drain off. Slip chili into oil; fry,turning once,untill deep gold,about 2 minutes per side.Remove with slotted spatula; drain on paper toweling.Keep warm in oven untill all have been fried.
Reheat tomato sauce untill hot;divide evenly among 4 deep serving plates. Top each with 2 chillies;serve immediately. Top with mexican cream sprinkled with coriander.