RELLENOS WITH BEEF
8 servings
1 lb. ground beef
1 carrot, finely chopped
1 tomato, peeled and diced
1 potato, peeled and finely diced
8 seeded sweet green peppers
1 onion, diced
6 eggs, separated
¾ C. flour
½ C. oil
Brown beef in a large skillet without oil. Add carrot, tomato, potato and onion. Cook about 10 minutes over medium heat, stirring often. Cut tops off the peppers, remove seeds and blanch in hot water. Fill peppers with meat mixture.
Beat egg whites until stiff. Add a large pinch of flour and stir well. Beat in yolks. Roll filled peppers in egg mixture, covering thoroughly. Sprinkle with flour. Reserve leftover egg and flour mixture.
Heat oil in a large skillet. Add coated peppers and fry on all sides, basting with oil as they cook. Remove to large pot and pour sauce (below) over the peppers. Cook over medium heat until peppers are soft.
Sauce
¾ C. chopped onion
1 T. oil
1½ C. chopped tomatoes
2 C. water
1 T. chili powder
Saute onion in oil in a medium saucepan. Add tomatoes, water, and chili powder and simmer uncovered 15 to 20 minutes. Add any remaining egg and flour from the coating mixture. Cook, stirring constantly 3 to 5 minutes until thick.