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The chile relleno (Spanish pronunciation: [ˈtʃile reˈʝeno], literally "stuffed chile") [1] is a dish in Mexican cuisine that originated in the city of Puebla. In 1858, it was described as a "green chile pepper stuffed with minced meat and coated with eggs".
Chiles en nogada is a Mexican dish of poblano chiles stuffed with picadillo (a mixture usually containing shredded meat, aromatics, fruits and spices) topped with a walnut-based cream sauce called nogada, pomegranate seeds and parsley; it is typically served at room temperature. It is widely considered a national dish of Mexico.
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Papas rellenas (English: stuffed potatoes) are a popular type of croquettes in Latin American regions such as Peru, Ecuador, Bolivia, Mexico, Chile, Colombia, and the Caribbean (more so in Puerto Rico, Cuba and the Dominican Republic). [1] [2] [3]
Relleno negro (black stuffing) is a dish from Yucatán, México, based on turkey, pork and mixed chili peppers (chilmole). [ 1 ] [ 2 ] [ 3 ] It is traditionally prepared in the month of November in a festival called Hanal Pixán .
Carne al disco or asado al disco: meat prepared in a disc over a bonfire. [18] Poultry dishes. Chicken is the most common of the poultry meats and is an ingredient in traditional dishes like Asado, Pastel de choclo and Cazuela. Although in recent years turkey has become popular, it is not quite a tradition. Duck is rarely consumed in the centre ...
Typically, left over tortillas are the basis of the dish. [2] Green or red salsa is poured over the crisp tortilla triangles. [3] The mixture is simmered until the tortilla starts softening.
It can be used as filling for chiles rellenos, [8] chiles en nogada, [9] tamales [10] or gorditas. [ 11 ] [ 12 ] [ 13 ] Pork is also a popular meat to use for picadillo in Mexico, as well as a mixture of pork and beef.