Spicy and flavorful Mexican food is a real favorite here in South Florida. That’s what’s cooking tonight as we grab a Bite with Belkys.

The Chef: Martin Cordero
The Restaurant: Porfirio’s Cucina Mexicana on South Beach
The Dish: Chile Relleno de Carne

2 Poblano chiles
8 oz. ground beef
0.3 fl oz. vegetable oil
2 oz. garlic
4 oz. onion
.04 oz. cinnamon
1/2 tsp. chopped cloves
.04 oz. cumin
2 oz. raisins
4 oz. sliced almonds
2 oz. chopped walnuts
2 oz. figs
2 oz. diced tomatoes
2 oz. pear
1/2 cup chicken stock
kosher salt and pepper to taste
8 fl oz. Ranchero sauce (tomato sauce)
4 oz. sour cream
parsley for garnish

Method of Preparation:
– Start with vegetable oil in a hot pan- add chopped garlic, onion, kosher salt, pepper and ground beef. Mix well. Add more salt and pepper, sliced almonds, raisins, diced tomatoes, chopped figs, walnuts, cinnamon, cloves and chopped pears. Sauté until browned and then set aside.

– Fry a Poblano pepper at 350 degrees for five minutes. When it’s done let it cool, then peel the skin- slice it open and remove the seeds. Now- stuff the pepper with the meat mixture.

– Put the stuffed pepper in a pan and add some chicken stock- and finish in the oven at 350 degrees for about two minutes.

To Plate:
Pour tomato sauce on a plate and put the Chile Relleno meat-side down in the sauce. Add more sauce on top and garnish with sour cream and a sprig of parsley.

Serving suggestion: Chardonnay

Serves: 2

850 Commerce St.
Miami Beach, FL 33139

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