Name: Chicharrón Stuffed Peppers
Prep time: 105 min
Cook time: 45 min
Yield: 4
Cuisine: Mexicana
Ingredients: 5 guajillo chiles, without stems or seeds, hydrated in hot water, for the sauce; 1/4 cups onion, for the sauce; 1 clove garlic, for the sauce; 1 teaspoon oregano, for the sauce; 1/2 cups chicken broth, for the sauce; 2 tablespoons vegetable oil, for the filling; 1/2 cups onion, finely chopped, for the filling; 500 grams pressed pork rinds, for the filling; 4 Poblano chiles, without skin and seeds, roasted and ready to be filled; 3 egg whites, for the batter; 3 egg yolks, for the batter; 1/2 cups flour, for the batter; vegetable oil, for frying; 2 tablespoons vegetable oil, for the sauce; 2 cups tomato purée, for the sauce; 1 cup chicken broth, for the sauce; salt, for seasoning; pepper, for seasoning

Preparation

45 mins

Low

For the sauce: Blend the guajillo pepper with the onion, garlic, oregano, salt, pepper, and chicken broth until everything is well integrated. Set aside. Pour the oil into a saucepan over medium heat, then add the onion until it takes on a shiny color, mix in the pressed chicharrón and cook for 5 minutes, stirring constantly. Pour in the sauce and continue cooking at the same temperature until it slightly reduces and you obtain a moist mixture. Remove from heat and let cool. Fill the cleaned poblano peppers with the cold chicharrón mixture, close with toothpicks, and set aside. Remember that for your peppers to be perfectly battered, they must be completely dry; use absorbent paper to achieve this. Beat the egg whites with a little salt using a hand mixer until they reach soft peak stage. Once the egg whites are whipped, add the yolks one by one and continue beating until perfectly incorporated. Set aside. You are ready to start battering! Coat the chicharrón stuffed peppers with enough flour and immediately dip them in the whipped egg whites until fully covered. Then, fry in enough hot vegetable oil over medium-low heat, making sure to constantly baste the batter with oil, as this will help achieve a more even coating when flipping them. It will take about 6 minutes per side to get a golden batter! Once ready, drain and set aside. Heat the vegetable oil in a saucepan over medium heat, then add the tomato puree, chicken broth, salt, and pepper to taste. Cook for 8 minutes or until slightly thickened. Remove from heat. Serve the chicharrón stuffed peppers in a deep plate, drizzle with more sauce, and accompany with white rice.

Nutritional information

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

Energy

174.7

kcal

8.74%

Carbohydrate, by difference

9.1

3.03%

Protein

5.8

11.6%

Total lipid (fat)

12.8

19.69%

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100

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Chicharrón Stuffed Peppers

Ingredients

Preparation

Nutritional information

Presentation

Tips

Chicharrón Stuffed Peppers

Ingredients

Preparation

Nutritional information

Presentation

Tips

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