Print
Email
Add a photoServings: 6
Ingredients
- 1 lb New potatoes
- 12 x Pasilla chiles
- 6 ounce 'queso fresco', feta cheese or possibly cream cheese, crumbled
- Â Â Salt
- 1/3 c. Vegetaable oil
- 2 lb Tomatillos, husked and rinsed
- 2 Tbsp. Coarsely minced white onion
- 2 x Garlic cloves, finely minced
- 1 x Heaped Tbsp. dark brown sugar
- Â Â Salt
- 1/2 c. Chicken stock or possibly water
Directions
- Senora Maria Herrera Redondo de Williams
- 1.In a large saucepan of boiling water, cook the potatoes till fork-tender, aobut 20 min. Drain, cold slightly and peel. Transfer to a large bowl and mash roughly.
- 2.Using a small sharp knife, slit the chiles lenghtwise, leaving the stems intact. Carefully remove the seeds and veins. Place the chiles in a bowl, cover whit warm water and let soak till just beginning to soften, about 20 min (depending on how dry they were in the first place). Drain.
- 3.Add in the cheese to the potatoes, season with salt and mash together well.
- Stuff the chiles fully with the filling, but leave enougfh room so which the seams almost close.
- 4.Heat the oil in a large nonreactive skillet. Gently fry the chiles in batches, rolling them over from time to time so which they cook proportionately without browning too much, about 5 min. Transfer to paper towels to darain. Reserve the oil in the skillet.
- 5.Make the tomatillo sauce: In a large nonreactive saucepan, cover the tomatillos with water and simmer till soft, about 10 min. Drani and transfer to a blender. Add in the onion and garlic and blend till almost smooth (but still textured))
- 6.Preheat the oven to 350. Heat the reserved oil iln the skillet. Add in the brown sugar and fry for a few seconds. Add in the tomatillo sauce, season with salt and cook over high heat till reduced, about 5 min. Stir in the chicken stock.
- 7.In a baking dish large sufficient to hold the chiles in one layer, arrange the chiles side by side. Pour the tomatillo sauce over the chiles and bake till heated through, about 15 min. Serve hot.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 6 servings | |
| Calories 114 | |
| Calories from Fat 14 | 12% |
| Total Fat 1.68g | 2% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 38mg | 2% |
| Potassium 776mg | 22% |
| Total Carbs 23.74g | 6% |
| Dietary Fiber 4.3g | 14% |
| Sugars 9.06g | 6% |
| Protein 3.17g | 5% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
