Top 10 similar words or synonyms for relleno

pozole    0.855926

sancocho    0.855906

locro    0.846967

rellenos    0.844730

tortas    0.841318

barbacoa    0.838282

ceviche    0.836707

torta    0.835069

manjar    0.833785

pasteles    0.833044

Top 30 analogous words or synonyms for relleno

Article Example
Rocoto relleno The rocoto relleno is generally prepared by stuffing the rocotos with an ideal beef-mix and then topped with cheese. Then it is put inside the oven with tomato sauce and served whole with baked potatoes or salad.
Rocoto relleno Preparation of the rocotos: First the upper parts of the rocotos are cut off and seeds are removed. The rocotos are then cooked in water with salt and vinegar.
Chile relleno In the United States, chiles rellenos are usually filled with asadero, asiago, or Monterey Jack cheese, but can also be found with cheddar or other cheeses. The chile is then dipped in an egg batter and either pan-fried or deep-fried. Variations include pecan-encrusted and crab-filled. Chiles rellenos are a popular cuisine in the state of New Mexico, where the Hatch chile is revered for its slender (rather than round) shape and medium-to-hot flavor. In the US, rellenos are typically served with red or green chile sauce or mole.
Chile relleno A recipe from 1914 (as "chili reinas") is published in a period guidebook to San Francisco restaurants.
Rocoto relleno Preparation of the stuffing: Chopped beef and pork are mixed with a seasoning made of margarine, ground garlic, onion, and aji panca paste. The beef-mix is then mixed with pecans, flour, stock and cream and then fried in olive oil with tomato sauce and wine.
Rocoto relleno Rocoto relleno is the Peruvian variety of Stuffed Peppers, a dish popular in the city of Arequipa, a city in the Andes mountains located in the southern parts of Peru which is famous for its take on dishes derived originally from Spain. Since the sweet peppers used in Spain were not available in Peru, rocoto peppers were substituted, which were cooked in water and vinegar to remove as much spiciness as possible. Hard-boiled eggs are placed inside the rocotos and is then topped with melted cheese, baked and served whole. Rocotos are capsicum pubescens which are at least ten times spicier than jalapeño when raw. This is considered one of the most famous dishes of Peru and it is also served as one of the top Peruvian cuisines all over the world.
Rocoto relleno Rocotos, red vinegar, ground beef, ground pork, olive oil, tomato sauce, white wine, cream, pecans, beef stock, aji pance paste, potatoes, red onion, garlic, margarine, flour, mozzarella cheese, parmesan cheese.
Chile relleno The chile relleno (, literally "stuffed chile") is a dish of Mexican cuisine that originated in the city of Puebla. It consists of a stuffed, roasted, fresh poblano pepper (a mild chili pepper named after the city of Puebla), sometimes substituted with a non-traditional Hatch chile, Anaheim, pasilla or even jalapeño chili pepper. In its earliest incarnations, it was described as a "green chile pepper stuffed with minced meat and coated with eggs". In current cuisine, it is typically stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca or with picadillo meat made of diced pork, raisins and nuts, seasoned with canella; covered in an egg batter or simply corn masa flour and fried. Although it is often served in a tomato sauce, the sauces can vary.
Chile relleno In Guatemala, the "pimiento" pepper is stuffed with shredded pork and vegetables. As the Mexican version, it is covered with egg batter and fried. It is served with tomato sauce or inside a bread bun.
Rocoto relleno This dish takes a while to prepare. After its preparation, the dish is spectacular with its aromatic, colorful and flavorful features. The dish is only mildly spicy and the stuffing inside the rocoto can include anything. The most popular stuffing is a beef-mix which contains beef, pork, onions, garlics, margarine (butter) cream and pecans. Putting a hard-boiled egg inside the rocoto is also very popular way to serve.