Post by April B. on Jan 31, 2003 9:32:53 GMT -6
Crispy Poblano Chiles Stuffed with Black Bean, Pork, Cheese Yellow Rice, and
"Bandera (Mexican Flag)" Sauce
1 tablespoon fermented black beans, rinsed and minced
1 tablespoon garlic, minced
2 chopped jalapenos
2 chopped serranos
1 pound ground pork
1/4 cup cilantro, washed, dried, picked, and chopped
1 cup grated Mexican cheese, such as Manchego or Monterey Jack
4 large poblanos, blackened, peeled, seeds removed, slit up one side, and
ready to stuff
Salt and black pepper
Corn oil, to cook
2 cups cooked long grain rice with a pinch of turmeric
Corn Tempura batter, recipe follows
Bandera Sauce Red, recipe follows
Bandera Sauce Green, recipe follows
Cilantro Crema, recipe follows
Cilantro sprigs, for garnish
Preheat a fryer to 375 degrees F.
In a small saute pan coated lightly with oil, saute the black beans and
garlic until soft, add the jalapenos, serranos, and saute 2 minutes, add the
pork and cook about 8 to 10 minutes on low heat or until cooked through. Set
aside and let cool.
Add the chopped cilantro and cheese. Stuff each chile full. Dip each one in
the tempura batter and fry until golden brown, about 4 to 5 minutes. Season
lightly with salt and pepper.
Plating: On a large plate, ladle each half with the red and green sauces,
yin-yang-like, if possible. Place a small mound of rice in the middle of the
plate. Top with a poblano chile, drizzle with cilantro crema, and garnish
with a cilantro sprig.
Corn Tempura:
1/2 corn meal
1 cup rice flour
1 bottle ice cold sparkling water
In a large bowl, mix the cornmeal, and rice, and whisk in the soda until a
pancake batter consistency is achieved.
Bandera Sauce Red:
4 plum tomatoes, blackened on dry skillet and peeled
2 cloves garlic, toasted in dry skillet
2 chipotle peppers, toasted whole in dry skillet
Salt
Black pepper
Transfer all ingredients to a blender and puree until smooth. Season with
salt and pepper.
Bandera Sauce Green:
1 small onion, sliced
3 cloves garlic
3 green jalapenos, roasted, de-seeded, de-stemmed
1 cup chicken stock
Corn oil, to cook
Salt and black pepper
In a saucepan, coated lightly with oil, add the onions and garlic and sweat
until soft. Add the jalapenos, bell pepper, cinnamon, season, and stock.
Reduce by 50 percent then transfer to a blender. Puree until smooth and
check for seasoning.
Cilantro Crema:
1 cup sour cream
1/4 cup chopped cilantro
1 lime, juiced
Salt
Pepper
Cilantro, for garnish
Mix all ingredients together and refrigerate until needed.
"Bandera (Mexican Flag)" Sauce
1 tablespoon fermented black beans, rinsed and minced
1 tablespoon garlic, minced
2 chopped jalapenos
2 chopped serranos
1 pound ground pork
1/4 cup cilantro, washed, dried, picked, and chopped
1 cup grated Mexican cheese, such as Manchego or Monterey Jack
4 large poblanos, blackened, peeled, seeds removed, slit up one side, and
ready to stuff
Salt and black pepper
Corn oil, to cook
2 cups cooked long grain rice with a pinch of turmeric
Corn Tempura batter, recipe follows
Bandera Sauce Red, recipe follows
Bandera Sauce Green, recipe follows
Cilantro Crema, recipe follows
Cilantro sprigs, for garnish
Preheat a fryer to 375 degrees F.
In a small saute pan coated lightly with oil, saute the black beans and
garlic until soft, add the jalapenos, serranos, and saute 2 minutes, add the
pork and cook about 8 to 10 minutes on low heat or until cooked through. Set
aside and let cool.
Add the chopped cilantro and cheese. Stuff each chile full. Dip each one in
the tempura batter and fry until golden brown, about 4 to 5 minutes. Season
lightly with salt and pepper.
Plating: On a large plate, ladle each half with the red and green sauces,
yin-yang-like, if possible. Place a small mound of rice in the middle of the
plate. Top with a poblano chile, drizzle with cilantro crema, and garnish
with a cilantro sprig.
Corn Tempura:
1/2 corn meal
1 cup rice flour
1 bottle ice cold sparkling water
In a large bowl, mix the cornmeal, and rice, and whisk in the soda until a
pancake batter consistency is achieved.
Bandera Sauce Red:
4 plum tomatoes, blackened on dry skillet and peeled
2 cloves garlic, toasted in dry skillet
2 chipotle peppers, toasted whole in dry skillet
Salt
Black pepper
Transfer all ingredients to a blender and puree until smooth. Season with
salt and pepper.
Bandera Sauce Green:
1 small onion, sliced
3 cloves garlic
3 green jalapenos, roasted, de-seeded, de-stemmed
1 cup chicken stock
Corn oil, to cook
Salt and black pepper
In a saucepan, coated lightly with oil, add the onions and garlic and sweat
until soft. Add the jalapenos, bell pepper, cinnamon, season, and stock.
Reduce by 50 percent then transfer to a blender. Puree until smooth and
check for seasoning.
Cilantro Crema:
1 cup sour cream
1/4 cup chopped cilantro
1 lime, juiced
Salt
Pepper
Cilantro, for garnish
Mix all ingredients together and refrigerate until needed.