Recipe Categories
Tex Mexican
Chili Rellenos

Lynn's Boiling beef-Chile Rellenos

12 green chiles-whole -- roasted and peeled,
1/4 cup flour for dredging chiles
1 cup raisins
2 tablespoons minced onions
1/4 teaspoon garlic salt
32 coriander seed -- crushed
2 cups cheddar cheese -- grated
1/2 teaspoon cloves -- ground
***BEEF***
4 cups water
1 pound boiling beef
****BATTER***
6 eggs
6 tablespoons flour
***CHILES*** Roast, steam in bag and peel chiles. Slit the chiles lengthwise and remove seeds and veins, leaving the stem intact. Dredge the chiles in 1/4 cup of flour and shake off all excess.

***BEEF***
Cook the boiling beef in the 4 cups of salted water. When done, grind in food processor and add, raisins, onions, garlic salt, cloves and coriander seeds. Mix well and simmer a few minutes. This must be thick.

***BATTER***
Seperate the whites from the yolks. Beat the whites very stiff. Beat the yolks and fold into beaten whites. Add the 6 tbs of flour and fold in.

***MAKING THE RELLENOS***
Spoon the meat mixture into the chiles. Add some cheese Dip the chiles into the batter and fry, at medium heat, in a small amount of cooking oil, turning to brown both sides.