Chiles Rellenos con Picadillo (Poblano Chiles Stuffed with Spiced Beef)

Name: Chiles Rellenos con Picadillo (Poblano Chiles Stuffed with Spiced Beef)
Ingredients: 1 ⁄ 4 cup canola oil; 4 cloves garlic, finely chopped; 1 small white onion, finely chopped; 2 lb. ground beef; 1 tsp. ground Mexican canela (available at ranchogordo.com) or cinnamon; 1 bay leaf; 1 ⁄ 4 cup plus 2 tbsp. finely chopped pimiento-stuffed green olives; 1 ⁄ 4 cup blanched, slivered almonds, finely chopped; 1 ⁄ 4 cup raisins, finely chopped; 2 tbsp. finely chopped pickled jalapeños; 1 (15-oz.) can whole peeled tomatoes in juice, crushed; Kosher salt and freshly ground black pepper, to taste; 8 poblano chiles; 2 cups canola oil; 1 cup flour; 4 eggs, separated; Salsa roja , to serve; Crumbled cotija cheese and chopped cilantro, for garnish

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This stuffed, fried chile, a specialty of Restaurante Pueblo Mio in Oaxaca, has a sumptuous ground beef filling dotted with olives and raisins.

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Ingredients

1⁄4 cup canola oil
4 cloves garlic, finely chopped
1 small white onion, finely chopped
2 lb. ground beef
1 tsp. ground Mexican canela (available at ranchogordo.com) or cinnamon
1 bay leaf
1⁄4 cup plus 2 tbsp. finely chopped pimiento-stuffed green olives
1⁄4 cup blanched, slivered almonds, finely chopped
1⁄4 cup raisins, finely chopped
2 tbsp. finely chopped pickled jalapeños
1 (15-oz.) can whole peeled tomatoes in juice, crushed
Kosher salt and freshly ground black pepper, to taste
8 poblano chiles
2 cups canola oil
1 cup flour
4 eggs, separated
<a href="https://www.saveur.com/article/Recipes/Mexico-Tomato-Chile-Salsa/">Salsa roja</a>, to serve
Crumbled cotija cheese and chopped cilantro, for garnish