Stuffed Jalapeños

Prepare these stuffed jalapeños or cuaresmeños filled with pork meat. They are exquisite and perfect for lunchtime. I learned this recipe many years ago from a lady named Amparito who lives in Jalapa, Veracruz. She is currently 90 years old, and I make it very often out of love for her.

Reviewed by Editorial Team of Kiwilimón

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Ingredients

4

Servings

4 Jalapeño chiles
4 Poblano chiles
3/4 kilos pork brisket
3 red beefsteak tomatoes
3 carrots, sliced
1 1/2 onions
4 cloves garlic
Oléico® safflower oil
1 tablespoon oregano
2 bay
5 tablespoons white vinegar
2 cups water
salt , to taste
1 lettuce
pepper, to taste

Preparation

1h

1h

Low

Cook the meat with 2 garlic cloves and half an onion, and salt. Open the jalapeño peppers and remove the seeds; use a knife to help remove the seeds so you don’t have to touch the pepper with your hands. Roast the poblano peppers, peel them by placing them in a plastic bag, and let them sweat for 10 minutes. Remove the veins from the peppers.
Boil the jalapeño peppers and carrots with water, vinegar, bay leaves, oregano, 4 tablespoons of Oléico® Oil, salt, and pepper.
Chop the tomatoes and fry them in Oléico® Oil, with 1 sliced onion, 2 chopped garlic cloves, the shredded meat, salt, and pepper.
Stuff the peppers with the meat mixture, arrange them on a tray over a bed of lettuce, and add the carrots.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

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