Guatemalan chiles rellenos used to be stuffed chillis, normally guaque chili, bell peppers, jalapeño, depends mostly on what is on the season and how spicy you want your chiles rellenos. The stuff in Guatemalan chiles rellenos is a mixture of minced meat, carrots, green beans, and other spices; all of that covered in an egg batter and fried.
Guatemalan Pan con Chile Relleno
- 10 Pasilla chiles
- 1 lb of ground pork
- ⅓ lb carrots*
- ⅓ lb green beans*
- ⅓ lb potatoes*
* Note that the ratio of veggies to pork is 1 to 1
- 1 small white/yellow onion
- 2-3 cloves of garlic
- 2 springs of thyme
- 1 bay leaf
- Capers (as much/little as you like)
- 2 tablespoons of white vinegar
- salt and pepper
Cut carrots, potatoes, green beans in very small pieces.
Finely chop onion and garlic.
Brown ground pork
Add chopped onions and garlic and cook for 3 minutes.
Add capers, thyme, vinegar, bay leaf, salt, and pepper.
Cover and cook at medium/low heat until veggies are tender.
Put aside (uncovered) and let cool down.
Roast chiles on the stovetop.
Peel the skin off and seed them.
Make a small incision.
Let them cool down.
Stuff chiles (you may need a couple of toothpicks to prevent the stuffing to come out).
Beat the egg whites in a bowl until nearly frothy, then add the yolks and a bit of all-purpose flour and a few drops of water. Beat the ingredients together.
Preheat oil, submerge chiles in egg batter and fry until golden brown. Transfer the chiles to a paper towel to capture the excess oil.
Enjoy this Guatemalan Pan con Chile Relleno!