Chiles Rellenos


From Mexico One Plate at a Time by Rick Bayless.  This book is a terrific introduction to Mexican cooking.  As the title indicates, the book focuses on a number of classic recipes in great depth, so you, the reader, can understand why the dish is made the way it is, what some of the regional differences are, and so forth. 

Chiles Rellenos - which simply means stuffed peppers - are a bit time-consuming, but well worth all the work involved, and rather impressive to serve.  This recipe is actually Chiles Rellenos de Picadillo en Caldillo de Jitomate, which translates as Classic Pork Picadillo-Stuffed Chiles in Tomato Broth.