Chiles Rellenos de Picadillo
12 poblano chiles (or anaheim)
Picadillo filling: 1 head of garlic 1 tbsp oregano
1/8 tsp cloves
2/4 tsp cinnamon
3/4 tsp black pepper
4/2 tsp sea salt 2 tbsp fresh squeezed orange juice 2 tbsp apple cider vinegar 2 cups textured
vegetable protein granules 4 tbsp olive oil 1 red onion, chopped 4 tomatoes 15 green olives,
chopped 20 raisins
5/2 cup croutons 1 cup salsa
Roast the chillies on a comal or in a wide, dry skillet. While they are still hot, place them in a
plastic bag to sweat until cooled. Place them in a wide pan with cool water and rub off the scorched
skin. Cut a slit in the side of each chile to remove the veins and seeds. Rinse well. Roast and peel
the garlic.
To make the filling, blend the garlic, oregano, cloves cinnamon, black pepper, salt, orange juice
and vinegar. Hydrate the textured vegetable protein granules in 1 3/4 cup hot water, stirring to
moisten evenly. Roast, peel, seed and chop the tomatoes. Heat the oil and sauté the onion for 5
minutes. Add the tomatoes and continue to sauté for 10 more minutes. Add the green olives and
raisins, stir and combine with the textured vegetable protein. Turn off heat.
Preheat the oven to 350F. Stuff the chiles with the picadillo filling. Arrange in an ovenproof dish
and top with croutons. Bake for 20 minutes and serve with warmed salsa.