Sonia's Stuffed Peppers
Moises worked at the school where I painted in Piedras Negras, and he spoke great English. So, of course, I asked him about his favorite dish which started me on my stuffed pepper quest. After my first sampling, and a whole lot of raving, Moises said that I also needed his wife Sonia's recipe.
Chiles to serve Eight:
Salsa to go with your Peppers:
Sonia's Stuffed Peppers
Piedras Negras, Mexico
Piedras Negras, Mexico
| 8 roasted poblano chiles 1 pound ground beef 1 pound ground pork oil for frying 4 cloves of garlic 1 medium onion, minced 3 chopped carrots | 1 potato, peeled & chopped 1 cup tomato puree salt to taste 1/2 bouillon cube 1/2 cup chopped parsley 4 cups of sour cream for .....the sauce!! Seriously? |
Salsa to go with your Peppers:
| 6 guajillo chiles 3 tomatoes 1 clove of garlic | a little bit of oil salt ot taste 1/2 bouillon cube |
Yep, roasting peppers puts me in a panic. You have to roast, de-vein, and clean your poblano chiles. Honestly, I've never roasted a chile in my life, and I certainly never thought of deveining one! But, clean off the blackened skin, slit the peppers open, and clean out the insides.
The next step is more manageable. Fry up the meat with some oil to get rid of the pink. After all, we all know that if it is still pink, it is still alive. Then, add the garlic, onion, and vegetables. Next items to go into the mix are the tomato puree, salt, bouillon cube, and parsley. Cook them until the vegetables are cooked. Of course, I would prefer specific times for this step, but experts in the kitchen would know when everything is properly prepared. We all know I'm no expert in the kitchen. But, when the vegetables are cooked, stuff them into the peppers and set them aside.
Everyone seems to make their chile salsa a little differently. Microwave the chiles with the tomatoes and garlic for a minute and a half. Pull out your trusty little blender, add the microwaved goods to a little oil, season with salt, and half a bouillon cube. This sauce is for looks as well as taste. Spread a little of it on each plate before placing your stuffed pepper in the center. Then, finally, cover your dish with cream. Now, in my original recipe, it said 1/2 liter of cream. When I asked about that, I was told it meant sour cream. Then, I had to check on 1/2 liter. That's four cups! I would never use half a cup of sour cream per poblano chile. So, once again, feel flexible to eat a little healthier and live a little longer if you so desire. It's still going to taste great.
The next step is more manageable. Fry up the meat with some oil to get rid of the pink. After all, we all know that if it is still pink, it is still alive. Then, add the garlic, onion, and vegetables. Next items to go into the mix are the tomato puree, salt, bouillon cube, and parsley. Cook them until the vegetables are cooked. Of course, I would prefer specific times for this step, but experts in the kitchen would know when everything is properly prepared. We all know I'm no expert in the kitchen. But, when the vegetables are cooked, stuff them into the peppers and set them aside.
Everyone seems to make their chile salsa a little differently. Microwave the chiles with the tomatoes and garlic for a minute and a half. Pull out your trusty little blender, add the microwaved goods to a little oil, season with salt, and half a bouillon cube. This sauce is for looks as well as taste. Spread a little of it on each plate before placing your stuffed pepper in the center. Then, finally, cover your dish with cream. Now, in my original recipe, it said 1/2 liter of cream. When I asked about that, I was told it meant sour cream. Then, I had to check on 1/2 liter. That's four cups! I would never use half a cup of sour cream per poblano chile. So, once again, feel flexible to eat a little healthier and live a little longer if you so desire. It's still going to taste great.