Place beef in large bowl. Mix in salt, pepper,
cumin and garlic powder. Transfer to skillet and cook over medium-high
heat until meat loses all its red color, about 20 minutes. Add carrot,
potato and bacon; cook 10 minutes more. Remove from heat and reserve.
Place poblanos over hot grill about 20 seconds. Remove skin when
peppers are cool enough to handle. Make a lengthwise slit in each
(do not cut pepper in half; leave whole) and remove seeds. Place about
4 ounces meat mixture in each; reserve. Beat egg whites in electric
mixer bowl on medium speed until stiff, about 5 minutes. Add flour,
then egg yolks and beat 1 more minute.
In deep fryer, heat oil to 375°F. Place a "bed" of
egg batter about twice the size of a pepper into hot oil. Place a
pepper on top, then cover pepper completely with more batter. Carefully
"splash" oil over batter with a spatula until batter turns
a golden color. Remove pepper with spatula; drain on paper towel;
serve. Repeat for remaining peppers.
|
