Crispy Poblano Chiles Stuffed With Black Bean, Pork, Cheese Yellow Rice, And "Bandera (Mexican Flag)" Sauce
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
59
Spice
32
Sweetness
60
Sourness
38
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
3 cloves
Garlic450 g
Ground Pork1 cup
Cheese (grated mexican)1
Salt1 cup
Rice Flour1 small
Onion (sliced)1 cup
Chicken Stock1 cup
Sour Cream1
PepperDirections:
1
Preheat a fryer to 375 degrees F
2
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
3
Set aside and let cool
4
Add the chopped cilantro and cheese
5
Stuff each chile full
6
Dip each one in the tempura batter and fry until golden brown, about 4 to 5 minutes
7
Season lightly with salt and pepper
8
Plating: On a large plate, ladle each half with the red and green sauces, yin-yang-like, if possible
9
Place a small mound of rice in the middle of the plate
10
Top with a poblano chile, drizzle with cilantro crema, and garnish with a cilantro sprig
11
In a large bowl, mix the cornmeal, and rice, and whisk in the soda until a pancake batter consistency is achieved
12
Transfer all ingredients to a blender and puree until smooth
13
Season with salt and pepper
14
In a saucepan, coated lightly with oil, add the onions and garlic and sweat until soft
15
Add the jalapenos, bell pepper, cinnamon, season, and stock
16
Reduce by 50 percent then transfer to a blender
17
Puree until smooth and check for seasoning
18
Mix all ingredients together and refrigerate until needed