Submitted by VLindaC
Blend 4 tomatoes one garlic clove and 1 slice of onion. In a sauce pan cook until sauce thickens.
Dice 1 garlic clove and 1 slice onion. Brown in skillet with a little bit of olive oil. Add sirloin continue browning until sirloin is well done. Add 2 diced tomatoes. Continue browning for 3 - 5 more minutes.
Roast or fry the Poblano peppers. When the skin is nice and brown put into a baggie and close for about 10 minutes to allow the peppers to sweat. Take out of baggie and peel peppers under faucet with cold water. Slice the peppers long ways take the seeds out and peel the vein out of each one.
Stuff all the peppers with the sirloin mix and put in a baking dish or deep skillet. Add the sauce from step one. Cover and bake or simmer or another 10 minutes.
Top each pepper with a teaspoon of sour cream and serve.
This is one of Rosa's fabulous recipes. Best served with Mexican style rice.
This recipe has been added to the following public cookbooks:
Mexican,
Good Eats,
Linda's Family and Friends Recipes
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | KarinaMarie006
05/15/08 01:16 AM | Not so easyI tried to follow your direction. It didn't work. The sauce did not thicken it was more like salsa for me. And, I have no idea where cumin comes in at; you forgot to mention that part. I have been cooking Southeastern Arizona-Mexicanian and Spainish foods for a while now. |
| ★ ★ ★ ★ ☆ | MINNIE39MOUSE
04/04/08 02:24 AM | Stuffed Chiles PoblanosVery tasty and easy to prepare. |
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