Red Jalapeño Peppers Stuffed with Picadillo, Refried Black Beans with Chorizo, Potato with Plantain and Ricotta

Name: Red Jalapeño Peppers Stuffed with Picadillo, Refried Black Beans with Chorizo, Potato with Plantain and Ricotta
Cuisine: American
Ingredients: 2.2 pounds red jalapeño peppers; 1 cup agave or maguey syrup; 1 cup pulque; salt to taste; For the bean filling:; 1 cup refried black beans; 1/2 pound dry chorizo, well-fried, mixed; 2 mashed plantains, mixed and used to fill with this puree; 1 cup mashed potatoes; Picadillo made with beef or pork and vegetables, to taste; Ricotta with herbs or nuts, to taste; 1 plastic bag to sweat the peppers; Sour cream or fresh cheese, to taste

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

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.

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

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Ingredients

2.2 poundsred jalapeño peppers
1 cupagave or maguey syrup
1 cuppulque
salt to taste
For the bean filling:
1 cuprefried black beans
1/2 pounddry chorizo, well-fried, mixed
2mashed plantains, mixed and used to fill with this puree
1 cupmashed potatoes
Picadillo made with beef or pork and vegetables, to taste
Ricotta with herbs or nuts, to taste
1plastic bag to sweat the peppers
Sour cream or fresh cheese, to taste

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Steps

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.