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Chiles Rellenos Dulces ~ Mom’s Seasonal Sweet Chile Meat Balls

March 23, 2010

Street Cart Menu, Santa Fe, New Mexico

This is one of the “never seen in public” holiday New Mexican treats. Like the polite but fierce competition to bake the best bischocitos, the hidden rivalry for the best  Chiles Rellanos Dulces is just as cut-throat.

1 clove garlic, chopped fine
1 cup chopped green chile
2 1/2 lbs beef , cubed
1/2 cup white and ¼ cup brown sugar combined
1 tbs cinnamon
1 tsp of nutmeg
1 tsp flour

1.Sprinkle ½ tsp garlic into green chile. Set aside

2.Boil meat in water until tender.  Remove meat from water and grind meat.

3.In large bowl, combine meat and all other ingredients. Add ingredients to saucepan, adding enough stock from meat to wet. Cook for 5 minutes or until water evaporates.

3. Form a small ball of meat mix. Make a well in center with thumb.  Fill with chile and close ball.

4. Separate two eggs. Beat only the egg whites till fluffy. Add egg yolks, egg whites, and flour. Beat well. Take formed balls dip in flour-egg mixture then deep fry them in hot shortening on both sides until brown.

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One Comment leave one →
  1. March 24, 2010 1:43 am

    Karen, your posts are priceless!

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