Chiles Rellenos with Creamy Tomato Sauce

Roast chiles over an open flame, turning frequently with tongs, for about 5 minutes or until charred on all sides. Place in a plastic bag; set aside to allow to steam for 10 minutes. Using your hands, carefully rub and remove the charred skin under running water. Make a 3-inch slice lengthwise in each chile. With a spoon, remove as much of the seeds and veins as you can. Set aside.

Combine coffee granules, 1 teaspoon bouillon and pepper in a small bowl.

Heat 2 tablespoons oil in skillet over medium heat. Add ground beef, breaking up with a spatula. Stir in seasoning mixture; cook, stirring frequently, until beef is no longer pink. Stir in potato; cook for 5 minutes. Add ½ cup onion and 1 chopped garlic clove. Cover; cook for 10 minutes or until potato is tender.

Chop 1 tomato; stir in. Cover; cook for an additional 5 minutes. Turn off heat; set aside and keep covered.

Place remaining 3 tomatoes in a medium saucepan with enough water to cover; boil over medium heat for 10 minutes or until tomato skins begin to peel. Remove from heat and discard water. Place tomatoes in blender; cover. Blend until smooth.

Preheat oven to 325° F.

Heat remaining 1 tablespoon oil in large skillet over medium heat. Add remaining ½ cup onion and remaining chopped garlic. Cook, stirring frequently, for 2 minutes or until onion is tender. Stir in blended tomatoes, remaining 1 teaspoon bouillon and oregano. Add water if needed. Bring to a boil; remove from heat and let cool for 15 minutes. Stir in evaporated milk.

Spoon about 1/3 cup meat mixture into each roasted chile. Place in baking dish. Bake for 10 minutes.

Serve each chile relleno with 2 to 3 tablespoons creamy tomato sauce.