Stuffed Rocoto Chiles

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The heat factor in this dish can be very high, but the other ingredients will temper it somewhat. Serve it with hot slices of fresh corn and rounds of sweet potatoes.

Ingredients

20 red rocoto chiles, or substitute the largest jalapeños available

  • Water to cover

  • 1 pound pork, cubed

  • 3 cups water

  • 2 tablespoons vegetable oil

  • 2 onions, chopped

  • 2 cloves garlic, minced

  • 1 cup peanuts, toasted and ground

  • 1 pound cooked green peas

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 hard-boiled eggs, diced

  • 4 eggs, separated

  • Vegetable oil for frying

Instructions

Wash the chiles, leave the stems intact, open half way, and carefully remove the seeds. Place the peppers in a large pot, cover with water, and boil the chiles slowly for 3 minutes. Drain the chiles carefully, keeping them intact, and set aside.

Place the pork in a medium saucepan, add the 3 cups of water, and bring to a boil. Lower the heat to a simmer and cook for 1 hour, or until the pork is tender. Drain the mixture and reserve the cooking liquid. Grind the pork using a coarse setting on the grinder, and set aside.

Heat the oil in a medium skillet and sauté the onions and the garlic. Add the ground pork, peanuts, peas, salt, pepper, and enough of the reserved pork stock to keep the mixture moist. Mix in the chopped eggs, then remove from the heat and let the mixture cool for a few minutes.

Stuff the chiles with this mixture and close as tightly as possible.

Beat the egg whites until they are quite stiff and then fold the well beaten egg yolks into the whites.

Heat the oil, and when it is ready, dip each pepper into the egg mixture and deep fry for 30 to 60 seconds, until the outside is golden brown.

Fresh Tomatillo Salsa with Serranos

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n Mexico, all sauces are salsas, regardless of whether or not they are cooked. But in the U.S., a salsa usually refers to an uncooked sauce. This is one of the simplest–yet tastiest–uses of serrano chiles. Serve this as a dip for chips or as a marinade and basting sauce for grilled poultry and meat.

Ingredients

  • 1 pound fresh green tomatillos

  • 3 tablespoons finely chopped red onions

  • 2 serrano chiles, seeds and stems removed, minced

  • 1 small bunch cilantro, coarsely chopped

  • Juice of 1 lime

  • 1 to 2 tablespoons olive oil (optional)

  • Sugar to taste (optional)

Instructions

Husk the tomatillos and wash them thoroughly under very hot water. Cool under running water, and coarsely puree in food processor or blender. Add the onions, serrano chiles, cilantro, and lime juice and pulse until coarsely chopped.

Remove the bowl and add olive oil if you wish to adjust the consistency. Add some sugar if the tomatillos are too sour.

Chicken Paprikash

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This is one of the classic paprika recipes from Hungary. But sure to use only imported paprika in this dish, or the flavor will not be the same. It is traditionally cooked with lard or goose fat and served with dumplings. Serve over egg noodles, plain rice, or boiled potatoes.

Ingredients

  • 3 tablespoons corn oil

  • 2 tablespoons butter

  • 1 rounded tablespoon medium-hot paprika

  • 1 tablespoon hot paprika

  • 1 whole fresh long red chile , such as New Mexican

  • 2 rounded tablespoons mild paprika

  • 2-1/2 to 3-pound chicken, cut into serving pieces

  • 2 medium onions, chopped

  • 3 large cloves garlic, minced

  • 2 tablespoons brandy

  • 3/4 cup chicken stock

  • 1/3 to 1/2 cup sour cream

  • Salt (to taste)

Instructions

Heat the oil and butter in a large (4- to 6-quart) heavy stove-top casserole. Brown the chicken pieces over medium-high heat. Using a slotted spoon, remove the chicken and set aside. Add the chopped onions to the casserole and saute the onions until translucent. Add the garlic and cook for 1 to 2 minutes. Reduce heat to very low, stir in all the paprika, and cook for an additional minute, stirring constantly. Add brandy; stir to deglaze the pan. Add the browned chicken pieces and mix well. Add the chicken stock and whole hot red pepper.

Bring the mixture to a boil over high heat, reduce heat to low, cover and simmer for 45 to 60 minutes. Using a slotted spoon, remove the chicken to a serving platter and keep warm. Bring the liquid in the casserole to a boil over high heat, and reduce the liquid by about one-third. Turn the heat to low, and slowly stir in the sour cream, until the sauce is smooth. Add salt to taste. Pour the sauce over the chicken and serve immediately.

Jalapeno Cherry Bombs

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These little explosions make perfect appetizers for chilehead guests.

Ingredients

  • 24 jalapeño chiles

  • 8 ounces Monterey Jack or cheddar cheese, sliced

  • Flour for dredging

  • 2 eggs, beaten

  • Vegetable oil for deep-fat frying

Instructions

Slit each pepper, remove the seeds with a small spoon or knife and stuff the peppers with pieces of cheese. If necessary, insert a toothpick to hold the chiles together.

Dip each stuffed chile in the flour, then the egg, then the flour again. Fry in 350 degree F. oil until the chiles are golden brown. Drain and Serve.

Chipotle Chiles in Adobo Sauce

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Here’s a pickled chile recipe from Tlaxcala. These sweet-hot pickled chiles can be the basis of a sauce of their own if they’re further puréed, or they can be served as a condiment with enchiladas and other main dishes.

Note that this recipe requires advance preparation.

Ingredients

  • ½ pound dried chipotle chiles, stems removed

  • Water to rehydrate

  • 1 quart vinegar

  • 1 head garlic, peeled and crushed

  • ½ cup piloncillo, or ½ cup packed brown sugar

  • 1 cup roasted and peeled green chile, such as poblano or New Mexican

  • 2 medium tomatoes, chopped

  • 6 black peppercorns

  • 3 bay leaves

  • 1 teaspoon ground cumin

  • Salt to taste

Instructions

Soak the chipotles in water until they rehydrate, at least one hour, then drain.

In a saucepan, add ½ of the vinegar, ½ of the garlic and the brown sugar. Cook this mixture for about 20 minutes, then add the chipotles.

In another pan, combine the green chile, tomato, remaining garlic, peppercorns, bay leaves, cumin, remaining vinegar, and salt to taste. Cook for about 30 minutes, covered, over a medium heat. Add the chipotle chile mixture, stir well, and store in sterilized jars.