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Recipe of Chilli stuffed with Jalapeños
Recipe

Chilli stuffed with Jalapeños

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Prepare these jalapeño or cuaresmeños peppers stuffed with pork. They are exquisite, they are perfect for lunchtime. I learned this recipe many years ago from an "Amparito" lady who lives in Jalapa, Veracruz. Currently she is 90 years old and I prepare her very often for the love I have for her.
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Ingredients

4 portions
  • 4 jalapeno Peppers
  • 4 poblano peppers
  • 3/4 kilos pig skirt
  • 3 beefsteak tomatoes
  • 3 carrots, cut into slices
  • 1 1/2 onions
  • 4 cloves garlic
  • Oil Oleic®
  • 1 tablespoon oregano
  • 2 bay (laurel)
  • 5 tablespoons white vinegar
  • 2 cups Water
  • salt, to taste
  • 1 lettuce
  • black pepper, to taste

Preparation

The meat is cooked with 2 garlic and half onion and salt. Open the jalapeño peppers and remove the seeds, help yourself with the knife to remove the seeds, in this way you will not have to touch the chile with your hands. Grill poblano peppers, peel them into a plastic bag and let them sweat for 10 minutes. Uncover chiles.
Boil the jalapeño peppers and carrots with the water, the vinegar, the bay leaves, the oregano and 4 tablespoons of oleic oil, salt and pepper.
Chop the tomatoes and fry them in Oléico® Oil, 1 sliced ​​onion, 2 chopped garlic, the shredded salt and pepper.
Fill the chiles with the preparation of the meat, place them in a tray on a bed of lettuce and add the carrots.

PRESENTATION

They are placed on a large plate, on a bed of lettuce and the carrots are added. Accompany with white rice.

TIPS

This recipe is with jalapeño peppers, but as we know they are very spicy, that's why I give the option of poblanos.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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