Chiles rellenos de picadillo "cubano", en salsa de Jamaica

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Chiles rellenos de picadillo "cubano", en salsa de Jamaica. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chiles rellenos de picadillo "cubano", en salsa de Jamaica is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is simple, it's fast, it tastes yummy. Chiles rellenos de picadillo "cubano", en salsa de Jamaica is something which I have loved my whole life. They're nice and they look fantastic.

Many things affect the quality of taste from Chiles rellenos de picadillo "cubano", en salsa de Jamaica, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chiles rellenos de picadillo "cubano", en salsa de Jamaica delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chiles rellenos de picadillo "cubano", en salsa de Jamaica is 6-8 chiles. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chiles rellenos de picadillo "cubano", en salsa de Jamaica estimated approx 1 hr aprox.

To get started with this particular recipe, we must prepare a few components. You can cook Chiles rellenos de picadillo "cubano", en salsa de Jamaica using 21 ingredients and 4 steps. Here is how you can achieve it.

Esta es MI versión del picadillo cubano, con la que un día rellené chiles, y agregué antes de nornear una salsa de jitomate con jamaica y un toque de guajillo. Por supuesto que arroz para acompañarla, y si se puede, una copa de tinto.

Ingredients and spices that need to be Take to make Chiles rellenos de picadillo "cubano", en salsa de Jamaica:

1. 6 a 8 chiles poblanos medianos, ya pelados y desvenados
2. 350 gr (aprox) de carne molida de res
3. 1/2 cebolla picada fino
4. 2 ajos picados fino
5. 1 jitomate picado fino
6. 1 zanahoria mediana picada fino
7. 1/4 chile pimiento picado fino y serrano (opcional al gusto)
8. 1/2 taza pasitas picadas fino
9. 8 aceitunas picadas fino
10. al gusto sal de grano
11. al gusto pimienta al gusto
12. 2 cdas aceite
13. 6 a 8 gotas salsa inglesa
14. 2 hojas laurel
15. al gusto consomé de pollo(1/2 cdita aprox)
16. c/n queso asadero -o el que se prefiera de fundir- en tiras delgadas
17. salsa de jitomate y jamaica
18. 1 jitomate chico pelado
19. 1/4 taza jamaica cocida (jugo)
20. 1/4 taza agua
21. 1/4 chile guajillo lavado y remojado previamente

Instructions to make to make Chiles rellenos de picadillo "cubano", en salsa de Jamaica

1. Se sofríe la carne molida en el aceite (flama media-alta). Se agregan las hojas de laurel (pulverizadas con las manos), se agrega la salsa inglesa y la sal y pimienta.
2. Cuando la carne ya está casi cocida, se agrega el consomé, la zanahoria, luego la cebolla, el ajo, los chiles (pimiento y serrano- opcional-), las pasitas y las aceitunas. Todo se mezcla bien y se cocina tapado a fuego medio/ bajo por 15 min aprox. Se deja enfriar un poco.
3. Los chiles poblanos (previamente tatemados, sudados y pelados), se rellenan uno por uno con el picadillo, y se les agrega las rajas de queso (al gusto). Se cierran con un palillo y se les agrega encima la salsa de jitomate y jamaica que se licuó previamente. Se tapa el recipiente con papel aluminio, y se hornean a 180 grados por 20-25 min.
4. Servir y acompañar con arroz y aguacate (sugerencia).

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So that is going to wrap this up with this special food How to Prepare Perfect Chiles rellenos de picadillo "cubano", en salsa de Jamaica. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!