Spanish Stuffed Chile Peppers

Ingredients

• a cup of meat
• one tablespoon of chopped onion
• one clove garlic
• one-half cup tomatoes
• one-half cup of sliced olives
• one-fourth raisins
• one tablespoon vinegar
• two tablespoons hot lard
• desired number of eggs
• one tablespoon flour
• one of milk

Method

1. 1

   Fry chile peppers until they puff under skin; cool and peel.

2. 2

   Cut out stem and remove seeds.

3. 3

   Prepare a mixture of meat, onion, garlic, tomatoes, olives, and raisins.

4. 4

   Add vinegar and cook in hot lard.

5. 5

   Cool and fill the chile peppers.

6. 6

   Beat eggs, add flour and milk, season, dip chiles in batter, and fry in hot lard.

7. 7

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 12. The excerpt below is the record exactly as published.

a cup of meat, one tablespoon of chopped onion, one clove garlic, one-half cup tomatoes, one-half cup of sliced olives, one-fourth raisins- chopped very fine. Add one tablespoon vinegar, and cook in "^ two tablespoons hot lard; cool and fill the chile peppers. Beat desired number of eggs separately, add a tablespoon flour, one of milk to each egg, and season with salt and red pepper. Dip chile in batter, and fry brown in hot lard, drain, sprinkle with chopped parsley; serve hot. A prepared sauce may be served over chile or a white sauce with apple, raisins, peach pre- serves or marmalades added to desired taste. Delicious. 104 MEXICAN-SPANISH RECIPES Spanish Stuffed Sweet Peppers Mix one cup of ground meat, any kind, with half cup bread, two tablespoons onion, one-half cup tomatoes, one tablespoon sugar

Cook this with the app: pantry check, scaling, and the assistant.