| | Tomato Sauce (Recipe follows) |
| 8 | | Fresh poblano or Anaheim chilies |
| | Picadillo Filling (Recipe follows) |
| | Vegetable oil |
| 1/3 | c | All-purpose flour |
| 5 | | Eggs; separated |
| 1/4 | ts | Cream of tartar |
| 1/4 | ts | Salt |
| | Pimiento-stuffed green olives for garnish |
| | TOMATO SAUCE |
| 1 1/2 | lb | Tomatoes (peeled and seeded) |
| 1 | md | White onion; chopped |
| 1 | | Clove garlic; chopped |
| 2 | tb | Vegetable oil |
| 1 1/2 | c | Chicken broth |
| 1/2 | ts | Dried thyme leaves; crushed |
| 1/4 | ts | Salt |
| | PICADILLO FILLING |
| 1 | tb | Vegetable oil |
| 1/4 | c | Slivered almonds |
| 3/4 | lb | Ground beef |
| 1/4 | c | Finely chopped white onion |
| 1 | lg | Tomato; peeled, seeded, finely chopped |
| 1 | tb | Tomato paste |
| 1 | | Clove garlic; minced |
| 2 | tb | Raisins |
| 2 | tb | Thinly sliced pimiento-stuffed green olives |
| 1 | tb | Cider vinegar |
| 1 | ts | Dark brown sugar |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground cinnamon |
| 1/8 | ts | Ground cumin |
| 1/8 | ts | Ground cloves |
