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Chile rellenos with Mexican-style oxtail
Fruit and vegetables
2
onions
, finely chopped
4
garlic
cloves, sliced
400g tin chopped
tomatoes
10g/1/3oz
thyme
leaves
2 dried ancho
chillies
1
onion
, chopped
3
garlic
cloves, finely chopped
4 large poblano
peppers
2 tbsp chopped
coriander
, to serve
Tins, packets and jars
250ml/9fl oz
chicken stock
400g tin
chopped tomatoes
100ml/3½fl oz
chicken stock
100g/3½oz
plain flour
Cooking ingredients
4 tbsp
olive oil
1 tsp
smoked paprika
1 tsp ground
cumin
1 tsp
chilli powder
20g/¾oz fresh
oregano
, leaves picked
3 tbsp
chipotle
paste
salt and freshly ground
black pepper
2 tbsp
olive oil
1 tsp dried
oregano
vegetable oil
, for frying
Dairy, eggs and chilled
200g/7oz
mozzarella
, torn into pieces
3 free-range
eggs
, separated
Meat, fish and poultry
8 pieces
oxtail
, around 1kg/2lb 4oz total weight
Other
300ml/10fl oz
red wine
2 bay leaves
50ml/2fl oz
cider vinegar
Back to recipe
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