 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
I found this for the World Tour. This woman has a lot of great recipes: Patricia Wriedt - Mexico City - pwriedt . I altered her recipe just enough to be easier to read. She says, Here are all the recipes I have write in English. I think some of them are not in correct English but I think the people understand this. Saludos, Patricia. I did some research & found that cashews & pecans are native to Mexico so I think they would be good choices for '1/2c nuts'. Ingredients:
2 lbs ground beef |
4 poblano peppers |
1/2 cup nuts |
1 cup old bread, soaked in milk |
4 hard-boiled eggs |
1 teaspoon black pepper |
salt |
1 egg |
1 teaspoon ground oregano |
1 teaspoon bay leaf powder |
1 teaspoon paprika |
Directions:
1. * Bread: put a piece of bread in a dish with some milk, the amount of milk the bread can absorb in one hour is enough(I think bread will absorb all it will in about 5 minutes!). Grind the bread in a blender adding the amount of milk it needed for to mix.
2. Poblanos: peel and devein the poblanos as usual, fry it in a little amount of vegetable oil.
3. Hard boiled eggs: cut the eggs in a cube pieces.
4. Meat: Mix the bread with the meat, spices, 1 egg and salt. Divide in two parts, put in a mold one part, then put the slices of poblano, the nuts and hard eggs, cover with the other half of the meat.
5. Cook in the oven at 350F for 1 hour.
|
|