This is a decidedly non classic version of a Mexican classic. For starters, picadillo is usually made with pork. Except for the substitution of chicken, this picadillo is otherwise traditional, with fried onion, blanched almonds, acitron etc. The second break with tradition is that the stuffed ancho chilli is usually coated in a light batter and fried. No batter in this version - because I have my boyish figure to think of. The sauce is authentic - tomato, garlic and onion blended and then added to hot lard with a pouch of bay, cloves and cinnamon. There are some interesting flavours and textures going on here - the chocolate & prune character of the mild ancho chilli matching the sweetness of the acitron. The tang of the sauce countering the richness of the chicken. The smoothness of the sauce a contrast to the crunch of almond.
CHILES RELLENOS DE PICADILLO DE POLLO
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