Chile jalapeño rojo rellenos de picadillo, frijoles refritos negros con chorizo, papa con plátano y requesón 
Red Jalapeño Peppers Stuffed with Picadillo, Refried Black Beans with Chorizo, Potato with Plantain and Ricotta
These little peppers were made during afternoon outings. A small bonfire was made to roast the peppers, which were sometimes battered. They were used as a snack or appetizer and are a delight. They were accompanied by a small glass of pulque or a shot of tequila, with freshly handmade tortillas.
Red Jalapeño Peppers Stuffed with Picadillo, Refried Black Beans with Chorizo, Potato with Plantain and Ricotta
These little peppers were made during afternoon outings. A small bonfire was made to roast the peppers, which were sometimes battered. They were used as a snack or appetizer and are a delight. They were accompanied by a small glass of pulque or a shot of tequila, with freshly handmade tortillas.
Cooking Instructions
- 1
Light a grill with wood or charcoal and let it burn down to embers. Once the embers are ready, roast the peppers over low heat using tongs.
- 2
Roast each pepper, turning frequently to soften the skin. Once roasted, place them in a plastic bag to sweat, let them cool, and then clean them.
- 3
Once the peppers are cool and cleaned of skin, carefully cut them open with a knife and remove the seeds.
- 4
If you want them spicy, do not remove the veins or soak them.
- 5
To soak them, add a little salt and mix the pulque and syrup. Marinate the peppers in this mixture for at least an hour, then drain and dry them before stuffing.
- 6
Once dry, stuff them and place them on a platter. Sprinkle with cheese, cilantro, and cream.
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