Poblanos Rellenos de Picadillo Dulce

Poblanos Rellenos de Picadillo Dulce

Smoky poblanos are stuffed with a lightly sweet and spiced ground beef filling with and served over a silky, rich tomato sauce.

Ingredients :

• 3 tablespoons lard or vegetable oil
• 1 cup finely chopped yellow onion (from 1 medium [9-ounce] onion)
• 3 medium garlic cloves, finely chopped (about 1 tablespoon)
• 1 (28-ounce) can whole peeled san marzano plum tomatoes
• 1/2 teaspoon kosher salt
• 1/2 teaspoon granulated sugar (optional)
• 1/4 teaspoon black pepper
• 1/2 cup (4 ounces) sherry
• 1/2 cup golden raisins
• 1 pound 90% lean ground beef
• 1/4 cup water
• 1 cup finely chopped yellow onion (from 1 medium [9-ounce] onion)
• 1 (7-ounce) can chopped green chiles, drained
• 1 cup thinly sliced small pimiento-stuffed green olives (about 5 ounces)
• 2 large garlic cloves, finely chopped (about 2 1/2 teaspoons)
• 1 1/2 teaspoons toasted cumin seeds or 2 teaspoons ground cumin
• 1 teaspoon canela (mexican cinnamon), preferably freshly ground, or 1/4 teaspoon ground cinnamon (see note)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon ground cloves
• 6 large fresh poblano chiles (about 1 1/2 pounds)
• vegetable oil, for frying and greasing baking sheet

Directions

1. Melt lard in a medium saucepan over medium-high. Add onion and garlic; cook, stirring often, 1 minute. Reduce heat to medium; cook, stirring occasionally, until onion is slightly softened, about 4 minutes.
2. Meanwhile, pour tomatoes into a medium bowl, and crush with your hands. Stir crushed tomatoes into onion mixture; bring to a vigorous simmer over medium-high. Simmer, stirring occasionally, until mixture reduces and resembles the consistency of chunky tomato sauce, 16 to 18 minutes. Remove from heat. Stir in salt, sugar (if using), and pepper.
3. Transfer tomato sauce to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until very smooth, about 30 seconds. Transfer mixture to a medium saucepan. Cover and keep warm over low heat until ready to serve.
4. Bring sherry to a gentle simmer in a small nonreactive saucepan over medium. Stir in golden raisins, and remove saucepan from heat. Let steep until raisins are plump, about 20 minutes.
5. Heat a large, deep skillet over medium-high. Add beef and 1/4 cup water; cook, stirring and breaking up beef into small pieces with a wooden spoon, until beef loses its pink color, about 6 minutes. Stir in onion, chiles, olives, garlic, cumin, canela, salt, black pepper, cloves, and raisins with sherry. Cook, stirring often, until onion is softened and liquid is absorbed into beef mixture, 6 to 8 minutes. Remove from heat. Set aside.
6. Cut a 1 1/2-inch slit lengthwise in each poblano near the stem end. Pour oil to a depth of 3/4 inch in a 12-inch cast-iron skillet; heat oil over medium-high to 350°F. Working in 2 batches, fry poblanos in hot oil, flipping once or twice, until blistered all over, about 4 minutes per batch. Transfer poblanos to a bowl, and let cool slightly, about 20 minutes.
7. Preheat oven to 375°F. Lightly grease a rimmed baking sheet with oil. Carefully peel blistered skins off poblanos under cold running water; discard skins. Gently wash out the majority of the poblano seeds, being careful not to let poblanos split further down the chiles’ sides.
8. Carefully stuff 2/3 cup picadillo dulce into each poblano, inserting mixture through 1 1/2-inch slit. Place poblanos, stuffed side up, on prepared baking sheet. Bake in preheated oven until heated through, about 10 minutes.
9. Spoon caldillo de tomate evenly onto plates or a large platter. Arrange poblanos on top, and serve.