Chiles rellenos de picadillo

Roast poblano peppers over an open flame or under a broiler until the skin is charred and blistered on all sides. Place the roasted poblano peppers in a plastic bag or covered bowl for 15 minutes to steam, then peel off the skin, make a slit down one side, carefully remove the seeds and veins, and set aside.

For the picadillo, finely dice 150g of white onion and 20g of garlic cloves. Dice 300g of Roma tomatoes, potato, and carrots into small cubes. Chop blanched almonds.

Heat 15g of vegetable oil in a large skillet over medium heat. Add the diced white onion and sauté until softened, about 5 minutes. Add the diced garlic cloves and cook for 1 minute more until fragrant.