Ingredients

For The Peppers

• 6 sweet peppers
• 2-3 tablespoons of white vinegar
• Salt to taste
• A clean cloth and a plastic bag

For The Tomato Sauce

• 6-7 Roma tomatoes
• ½ white onion
• 3 garlic cloves
• ½ sweet pepper
• ½ teaspoon of powdered beef bouillon
• Salt to taste

• 1 Lb. cooked eye of round
• Salt and pepper to taste
• 4 medium-sized potatoes, cut into small cubes
• 3 medium-sized carrots, cut into small cubes
• ½ pound green beans chopped
• 3 bay leaves
• 2 thyme leaves
• ½ tablespoon of powdered beef bouillon + ½ teaspoon extra
• ½ small white onion, chopped
• 3 Roma tomatoes, chopped
• ½ teaspoon powdered onion salt
• ½ teaspoon powdered garlic salt
• Salt and pepper to taste.
• 2-3 tablespoons of breadcrumbs

For Dipping And Frying

• ½ cup of vegetable oil
• 3 whole eggs (whites and yolks separated)
• 1 tablespoon of flour

• Chopped parsley
• Queso fresco (farmer’s cheese)
• Chopped onion
• Mexican crema

Instructions

Char The Peppers

• Place peppers on a baking sheet at 400 degrees F and bake until browned on top, then turn over until all sides are slightly browned.
• Wet a large, clean cloth and wring excess water. Remove peppers from the oven and place them on the wet cloth and cover them. Then put it in a plastic bag and let it stand for about 10 minutes. Remove peppers from the plastic bag and uncover. Let stand until cool enough to handle.
• Remove skin, seeds, and stem and divide into 2-3 long sections depending on the size of the peppers.
• Add vinegar and salt to taste the pepper sections.

• In a saucepan, place tomatoes, onion, garlic, and sweet pepper, adding water. Bring it to a boil and cover.  Reduce heat and simmer for 20-30 minutes.
• Remove tomatoes, onions, pepper, and garlic from the pan and place in a blender. Add about ½ cup of the water, and reserve the rest of the water.
• Blend until sauce is smooth, adding more water if needed, discarding the rest.
• Return sauce to the saucepan and add salt to taste and ½ teaspoon of beef bouillon. Heat over medium-high heat until boiling.  Reduce heat and simmer for 10-15 minutes until the sauce thickens a bit.  Reserve.

• In a pot, cook the eye of round in water with salt and pepper until tender. If you prefer, you can shorten the cooking time by placing the beef in the Instant pot on the pressure cooker mode for 35 minutes. Set aside.
• After it cools down, open the pressure cooker and use the beef broth to boil the potatoes, carrots, and beans, along with the bay leaves and thyme. Season the vegetables with ½ tablespoon of powdered beef bouillon.
• Chop the eye of round into small bits and blend with the cooked vegetables
• In a saucepan, fry the onion with a little bit of olive oil until it turns soft and translucent. Add tomatoes and stir. Pour in the chopped meat and vegetables.  Season it with onion salt, garlic salt, and ½ teaspoon of powdered beef bouillon, salt, and pepper to taste.
• Combine the breadcrumbs and excess vinegar from the peppers into the mixture, mixing until well blended.
• Put about 3 or 4 tablespoons of the filling and place it on top of the pepper strip using a spoon. Use both hands and press firmly, molding the stuffing until it feels solid and not crumbling.
• Put the stuffed chiles rellenos aside.

• Heat ¼ cup of oil in a large saucepan.
• Beat egg whites until stiff peaks form. Slowly incorporate the yolks and keep beating.  Add flour until everything is well combined.
• Delicately, dip the stuffed peppers into the egg batter until completely covered.
• Remove excess egg and carefully place each stuffed pepper in the pan. Fry until golden brown, turning until all sides turn brown.
• Remove from pan and place on paper towels to absorb excess oil.
• Repeat with the next batch, adding more oil if needed.

Garnish

Serve the chiles rellenos drizzled with tomato sauce and topped with parsley, queso fresco, and onion. You can also add Mexican crema over them.