SALTY RECIPE
By: Guanajuato ¡Si Sabe!
Stuffed Chili Peppers
Chiles de chorro are so called when the green or wide chiles are grown outside the rainy season (July and August) and require constant irrigation, so they receive this name. They are consumed mainly in the region of Dolores Hidalgo and are usually stuffed or used in sauces and stews, which acquire a rather sweet flavor when allowed to dry.
- 16 chiles de chorro, washed
- 1⁄2 cup corn oil
- 3 tablespoons apple cider vinegar
- 1⁄2 of onion, sliced
- 6 fat peppers
- 2 bay leaves
- salt to taste
- 3⁄4 cup corn oil
- 1 tablespoon of crushed oregano
- salt and pepper to taste
- 800 g crumbled fresh white cheese
- 1 small onion, finely chopped
- 1⁄4 cup chopped cilantro
- 3 tablespoons corn oil
- 1 onion, cut into half moons
- 6 tomatoes, cooked, crushed with skin and seeds and with one clove of garlic
- 2 cups of water from cooking the tomatoes with a teaspoon of cornstarch dissolved in it
- 1 teaspoon oregano
- 2 bay leaves
- 1 teaspoon jalapeño bell pepper vinegar
- salt and pepper to taste
Directions:
Wash the chiles and dry them thoroughly. In a saucepan, heat 1⁄2 cup of oil and fry them until the skins begin to puff; remove them and immediately run them under cold running water to peel them. In a bowl, mix the vinegar with the onion, pepper, bay leaves, salt and remaining corn oil; add the chiles and marinate for 15 to 20 minutes. Drain them, reserve the marinade and make a lateral cut, without splitting them; turn them out to be able to stuff them. In a bowl mix the cheese with the onion, cilantro, oregano and season to taste; stuff the chiles and place them in a baking dish with the marinade.
The sauce
Preheat the oven at 200°C for 20 minutes. Heat the oil in a frying pan, fry the onion and add the ground tomato; season and add the water from cooking the tomatoes with the dissolved cornstarch, the oregano, the bay leaves and the jalapeño bell pepper vinegar. Cook the sauce until it thickens slightly and coat the chiles. Cover the chiles with aluminum foil and bake at 180°C (350°F) for 25 to 30 minutes. Serve hot with beans and white wine.