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Roasted poblano chiles stuffed with seasoned ground beef picadillo, battered, and fried until golden. A protein-packed family favorite served with tomato sauce and Mexican rice.
Roast the 4 poblano peppers over a gas flame or under a broiler until the skins blister and blacken completely, turning as needed, then place in a covered bowl to steam for 10 minutes.
While the peppers steam, heat 2 tbsp oil in a skillet over medium-high heat; sauté the diced onion 2 minutes, add garlic, then add ground beef, breaking it up and browning until fully cooked.
Stir in the chopped tomato, raisins, slivered almonds, ground cumin, oregano, salt, and pepper; cook for an additional 4–5 minutes until the mixture is well combined and moisture has reduced. Cool filling slightly.
Gently peel the skin from the steamed poblanos, make a slit, carefully remove seeds, then stuff each chile with an even amount of the picadillo mixture.
Separate egg whites and yolks; beat whites with a pinch of salt until stiff peaks form, then gently fold in yolks. Lightly coat filled chiles with flour, dip into the egg batter, and fry in 1/2 cup hot oil on medium heat, 2–3 minutes per side, until golden and crisp. Drain on paper towels before serving.
