Chiles Poblanos Rellenos de Birria (Poblano Peppers Stuffed with Birria)
Roasted poblano peppers stuffed with shredded birria and cheese, baked until bubbling and finished with lime crema.
Made with Lime crema (Mexican soured cream sauce) and Birria adobo and consomme. Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hr 45
- LevelMedium
- Costabout £4.00 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Put the beef and salt in a casserole with 450 ml of your ready made birria adobo and consomme (see the base recipe) and the water. Cover and cook for 2 hours 30 minutes until the beef shreds.
150 min - 2
Shred the beef. Strain the liquid, skim off the fat and boil it hard for 10 minutes until thick and sticky. Stir through the beef.
10 min - 3
Increase the oven to 200°C (180°C fan). Rub the peppers with the oil and roast on a tray for 20 minutes, turning once, until the skins blister. Cover with a plate for 10 minutes, then peel off the skins.
20 min - 4
Slit each pepper down one side and remove the seeds, keeping the stalk on.
- 5
Stuff with the beef and half of the cheese. Place in a baking dish, scatter with the rest of the cheese and bake for 15 minutes until melted and bubbling.
15 min - 6
Top with your ready made lime crema (see the base recipe), the onion and coriander.
Tips
- Poblanos are mild and thick walled. If you cannot find them, use large green peppers and a little chopped green chilli.
- Do not rinse the roasted peppers. Peeling off the skin under running water washes away flavour.
- Slit the pepper carefully and keep the stalk on so it holds its shape.
- Make sure the filling is thick, not wet.
Storing and freezing
Keep the cooked stuffed peppers in the fridge for up to 2 days. Freeze the beef filling for up to 3 months. Reheat until steaming hot all the way through.
Questions
What are chiles rellenos usually?
Chiles rellenos are traditionally battered and fried stuffed peppers. This baked version skips the batter, so it needs no egg or flour and is simpler.
Where do I find poblano peppers?
Large supermarkets, world food shops and online sellers stock them in season. Large green peppers are the closest alternative.
Can I make them ahead?
Yes. Stuff the peppers up to a day ahead, cover and chill, and bake from cold, adding 5 minutes.
More made with lime crema (mexican soured cream sauce)
Bulgogi Sweet Potato Boats with Lime Crema
GFEFNFBurritos Mojados (Smothered Bean and Cheese Burritos)
VEFNFPapas al Pastor (Roasted Pastor Potatoes with Lime Crema)
GFEFNFPollo con Rajas y Crema (Chicken with Poblano Strips in Cream)
EFNFSee every dish made with lime crema (mexican soured cream sauce)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.