Chiles rellenos con picadillo dulce

Ingredients:
7-8 poblano peppers
1/2 cup golden raisins
1/2 cup dry sherry, heated
1 1/2 - 2 lbs very lean ground beef
1 cup water
2 garlic cloves, minced
1 medium onion
2 tsp cumin
1 1/2 tsp cinnamon
1/2 tsp cinnamon
1 tsp ground black pepper
1/2 tsp ground cloves
salt to taste
1 cup slivered almonds
1 medium potato, cut into small pieces (In a Paleo diet, potatoes are controversial - some people using them and some not.  I recently read something that said that they are not less healthy than sweet potatoes and they are full of micronutrients.  However, you do want to avoid them if you have metabolic issues like diabetes, are trying to lose weight, or have a sensitivity to glycoalkaloids, that can cause a leaky gut in some people.  You will have to make a personal decision about potatoes depending on your own health issues.  Personally, I try to limit them, but I do eat them occasionally.  In a Mexican picadillo, how can you not have potatoes if they are not bad for your health. Okay, I've rambled on too much now).


1. Prepare the chiles.

• I like to roast them on a comal.  However, some people do this on an open flame on the stove and others in the broiler.  I haven't tried the broiler method because I like to watch them and turn them to make sure they are nice and black and charred evenly all around.  
• When they are ready, put them in a plastic bag or in a covered bowl to let them steam a few more minutes.  This makes them softer and easier to peel.  
• Peel the charred/black part of the skin off the chiles.  Open them carefully with a knife and cut the seeds out.  

2. Prepare the picadillo

• Soak the raisins in the hot sherry and soak for 20 minutes.
• In a large skillet over high heat, add the ground meat and water, simmer, and cook uncovered. breaking up the ground meat.  Add the potatoes cut into small pieces.  Continue to cook until the water begins to evaporate. 
• Add the garlic and onion and let simmer.
• Add the raisins and sherry together with the remaining ingredients, except slivered almonds. 
• Reduce heat and simmer until flavors are well melded and potatoes are fully cooked. 
• Add the almonds before serving. 

Serves 4-5