Chiles Rellenos Con Carne
From: Seasoned with Sun by The Junior League of El Paso, TX
Servings: 6

STUFFED CHILES:
1 lb boiling meat or ground beef
4 cups water
1 beef bouillon cube (if using ground beef, steam fry, and use bouillon cube for stock)
1 tsp salt
1 cup raisins
1/2 tsp ground cloves
1 tsp ground coriander (cilantro) seed
2 cloves garlic, chopped
2 tbsp onion, chopped
12 long green chiles, roasted and peeled (frozen
ones don't do too well)

If using boiling meat, cook in water until done. Reserve meat stock.

Grind meat and add salt, raisins, spices, garlic and onion. Add enough stock to moisten; cook until thick. Reserve remaining stock for sauce.

Prepare chiles for use. Slit each chile down center; remove as many seeds as possible and fill chiles with meat.

BATTER:
6 eggs, separated
6 tbsp all-purpose flour
salt to taste
vegetable oil

Beat egg whites until stiff; beat yolks until thick and fold into whites. Add flour and mix well; add salt.

Using a large spoon, dip stuffed chiles into batter. Drop into 1/2 inch hot oil and fry until brown on both sides. If using an electric skillet, fry with oil at 350 degrees F. Remove chiles from skillet and drain on paper towels.

SAUCE:
2 tbsp all-purpose flour
4 tbsp shortening
1 cup meat stock
1 cup tomato sauce

Brown flour in shortening; add meat stock and tomato sauce and cook 5 minutes. Pour sauce over stuffed chiles and serve.