Chiles stuffed with potato and sardines (chiles rellenos de papa y sardinas) from My Mexico: A Culinary Odyssey with More than 300 Recipes by Diana Kennedy

  • canned sardines
  • bay leaves
  • carrots
  • garlic
  • lettuce
  • marjoram
    Marjoram (Origanum majorana, syn. Majorana hortensis Moench, Majorana majorana (L.) H. Karst[2]) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. In some Middle-eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum. [Wikipedia]
  • thyme
  • black peppercorns
  • vinegar
  • poblano chiles
  • new potatoes
  • white onions
  • EYB Comments

    May be served either as a first salad or main course vegetarian dish leaving out the sardines.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    May be served either as a first salad or main course vegetarian dish leaving out the sardines.

  • L.Nightshade on June 04, 2011

    While this dish was good enough to make again, I will make modifications when I do. The end result is quite picklish. The chiles marinate in 1 1/2 cups of vinegar, so no surprise there. Next time I will make the marinade with some oil and less vinegar. We liked the potato-sardine combination quite a bit. I didn't use salt as I thought the sardines were salty enough, but it could have used a little seasoning. Or maybe more sardine in proportion to potato. I'd also like to try this stuffed with a potato and anchovy combination. All in all, a success. The stuffed chiles plate nicely, and make a pretty first course. It will be a fun recipe to try again with variations.

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