Name: Stuffed Jalapeños
Prep time: 120 min
Cook time: 60 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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

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.