Difference between revisions of "Pueblo Chile Balls"
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RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Southwestern ([^cC])(.*)\]\]" to "Category:Southwestern American cuisines Category:$1$2 Recipes") |
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# When all the meat mixture has been shaped into balls, dip the [[chile peppers|chile]] balls into the batter and deep fry at 350 °F until golden. Drain on paper towels. | # When all the meat mixture has been shaped into balls, dip the [[chile peppers|chile]] balls into the batter and deep fry at 350 °F until golden. Drain on paper towels. | ||
| − | [[Category:Southwestern Appetizer Recipes]] | + | [[Category:Southwestern American cuisines]] |
| + | [[Category:Appetizer Recipes Recipes]] | ||
[[Category:New Mexico red chile Recipes]] | [[Category:New Mexico red chile Recipes]] | ||
[[Category:Raisin Recipes]] | [[Category:Raisin Recipes]] | ||
[[Category:Pork Recipes]] | [[Category:Pork Recipes]] | ||
Revision as of 17:40, 8 May 2012
Ingredients
- 1 cup chopped green New Mexican chile,roasted, peeled, stems and seeds removed
- 1 pound lean ground pork
- 1/4 cup chopped onion
- 1/2 cup raisins
- 1/2 cup sugar
- 2 eggs, separated
- 3 tablespoons flour
- 2 teaspoons salt
- flour
- vegetable oil
Directions
- Brown pork
- Add onions, then sauté until onions are soft. Pour off fat as it accumulates.
- Stir in chile, raisins and sugar.
- Beat egg whites until peaks form.
- Combine flour and egg yolks and mix thoroughly.
- Fold egg-yolk mixture into whites until combined to form a batter.
- Roll about 1 teaspoon of the meat mixture in the flour and shape into a 1-inch ball.
- When all the meat mixture has been shaped into balls, dip the chile balls into the batter and deep fry at 350 °F until golden. Drain on paper towels.
