Crispy Poblano Chiles Stuffed with Black Bean, Pork, Cheese Yellow Rice, and "Bandera (Mexican Flag)" Sauce
- Level: Intermediate
- Yield: 4 servings
- Total: 1 hr 50 min
- Prep: 1 hr
- Cook: 50 min
Ingredients
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
Corn Tempura:
1/2 corn meal
1 cup rice flour
1 bottle ice cold sparkling water
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
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
Cilantro Crema:
1 cup sour cream
1/4 cup chopped cilantro
1 lime, juiced
Salt
Pepper
Cilantro, for garnish
Directions
- 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:
- In a large bowl, mix the cornmeal, and rice, and whisk in the soda until a pancake batter consistency is achieved.
Bandera Sauce Red:
- Transfer all ingredients to a blender and puree until smooth. Season with salt and pepper.
Bandera Sauce Green:
- 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:
- Mix all ingredients together and refrigerate until needed.