Chiles Xcatic Rellenos de Picadillo

Roast the Xcatic chiles directly over an open flame or under a broiler until the skin is blistered and charred. Place them in a plastic bag to sweat for 10 minutes, then peel off the skin. Make a lengthwise slit in each chile and carefully remove the seeds and veins, leaving the stem intact.

Dice the Potatoes and Carrots into small cubes.

Prepare the picadillo filling: Heat the Lard for picadillo in a large skillet over medium heat. Add the White onion for picadillo and Garlic cloves for picadillo, sauté until softened, about 3 minutes.