Chile Relleno Green Hots
Makes 6 and a 1/2 dozen
1 pound lean ground beef
1/2 small onion, finely diced
1/2 teaspoon salt
1 cup sugar
1 pint fresh green chile or frozen, thawed and well drained, diced
1/2 cup currants
1/2 cup pine nuts
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/3 cup white wine
2 cups flour
4 eggs, separated
2 cups shortening or oil
Pinch salt
Sauté ground beef only until no longer pink. Drain. Add finely diced onion and cook until meat is fully cooked. Add salt,sugar, diced green chile, currants, nuts, nutmeg and cinnamon. Cook for 30 minutes, stirring frequently. Drain any excess moisture. Add wine, cool and set aside. Coat hands generously with flour. Place heaping teaspoons of cooled meat mixture into floured hand. Mold into walnut-size balls, being careful not to incorporate too much flour into the mixture. Set balls on a baking sheet. Beat egg whites with pinch of salt until stiff and dry. Fold in yolks. Dip each floured ball into egg batter. Fry in 2 inches of hot oil, 420 degrees, until golden brown. Drain on paper towels. Serve hot. Can be frozen and reheated.
