Chiles poblanos rellenos con picadillo en salsa de jitomate

Instrucciones

• 1

  Place each of 4 chiles on separate gas burners. Turn gas burners to medium heat. Roast chiles, carefully turning occasionally with tongs, until skin is blistered and lightly charred. Repeat for remaining 4 chiles.* Place chiles in resealable food-storage plastic bag; close tightly. Let stand 10 minutes.
• 2

  Wearing rubber gloves to prevent chiles from burning skin, remove skins from chiles under cold running water. Make a lengthwise slit along one side of each chile. Remove seeds and membranes, being careful not to split the chiles; set aside.
• 3

  Heat oven to 375°F. In blender, place canned tomatoes, 4 cloves garlic, 1/4 cup chopped onion, the broth and bouillon granules. Cover; blend on high speed, about 30 seconds, until smooth. Pour into 2-quart saucepan; add bay leaves. Heat to boiling over medium heat. Reduce heat to medium-low; simmer 6 to 8 minutes, stirring occasionally, until mixture thickens slightly. Season to taste with salt; remove bay leaves.
• 4

  In 12-inch skillet, heat oil over medium-high heat. Stir in 1 cup finely chopped onion and the 3 cloves finely chopped garlic; cook 2 minutes, stirring occasionally, until tender. Stir in carrots and potatoes; cook 4 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in beef; cook about 4 minutes, stirring occasionally, until thoroughly cooked. Drain; return to skillet.
• 5

  Stir tomato paste, broth, oregano, cilantro and 1 teaspoon chicken bouillon granules into beef mixture. Cook uncovered about 4 minutes, stirring occasionally, or until potatoes are tender and mixture thickens. Stir in almonds, green olives and raisins.
• 6

  Spoon filling into chiles. In ungreased 13x9-inch (3-quart) glass baking dish, place chiles, filling side up. Pour sauce over chiles. Cover; bake 30 to 35 minutes or until filling and sauce are hot and bubbly.