FIRE-ROASTED SHRIMP CHILE RELLENOS WITH CHIPOTLE MOLE AND MANGO-HABANERO SALSA

Chiles

Ingredients Weight Measure
Poblano chiles 15 ea.
Sour cream, for garnish 4 cups
Cilantro sprigs, for garnish as needed

Rellenos Filling

Ingredients Weight Measure
Shrimp, peeled and deveined, any size 6 lbs.
Olive oil 1 cup
Red bell pepper, brunoise 5 ea.
Scallions, chopped 3 cups
Garlic, minced 1/2 cup
Cilantro, picked and chopped 4 bunches
Lime, juice of 5 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 5 Tbsp.
Queso fresco, crumbled 1-1/2 lbs.
Kosher salt to taste
White pepper, ground to taste

Chipotle Mole

Ingredients Weight Measure
Ancho chiles, dried 5 ea.
Pasillas chiles, dried 5 ea.
Olive oil 1 cup
Onion, medium, small dice 1 ea.
Garlic, minced 1/4 cup
Cinnamon, ground 1 tsp.
Cloves 1/2 tsp.
White pepper, ground 1/2 tsp.
California apricots, dried, chopped 2 oz.
Banana, mashed 1 ea.
Tamarind paste 4 oz.
Thyme, picked and chopped 1 sprig
Oregano, picked and chopped 1 sprig
Corn tortilla chips 2 oz.
Chicken stock 4 cups
Ibarra chocolate 5 oz.
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.
Sesame seeds 1/2 cup
Kosher salt to taste
Peanut butter, smooth 2 oz.

Mango-Habanero Salsa

Ingredients Weight Measure
TABASCO® brand Habanero Sauce 1 oz.
Lime, juice of 4 ea.
Sugar 1/2 cup
Mangoes, peeled and diced 1/4" 7 ea.
Red onion, medium, diced 1/4" 2 ea.
Cilantro, picked and chopped 2 bunches
Black pepper, ground 2 ea.
Red bell peppers, small dice 4 ea.

Method

  1. Roast poblano chiles over an open flame until chile skins are black. Place chiles in a large bowl and cover with plastic wrap to steam, around 10 minutes. Peel the skin from the chiles. Make a lengthwise slit in each chile and remove the seeds and membranes. Rinse well and dry chiles with paper towels.
  2. For the Relleno Filling, chop shrimp until chunky. In a large bowl, add chopped shrimp and remaining ingredients. Mix well.
  3. For the Chipotle Mole, toast dried chiles over an open flame until the skin turns blackened, but not burnt, about 10 minutes. Place chiles in a large bowl, covered in boiling water, and soak for 30 minutes. Remove chiles from the water and puree in a blender with just enough reserved chile soaking water to blend smooth. Strain the chiles through a sieve to remove the skins.
  4. Add olive oil to a large pot and, over medium heat, sauté the onions until tender. Add the garlic and cook 2 more minutes. Add toasted chiles, cinnamon, cloves and white pepper and cook 2 minutes. Add minced apricots, mashed banana, tamarind paste, thyme, oregano, tortilla chips and chicken stock. Bring to a simmer and cook for 20 minutes. Puree with an immersion blender until smooth.
  5. Break up chocolate and add to the pot. Stir with a wooden spoon until all of the chocolate is melted and mixed thoroughly into the sauce.
  6. For the Mango-Habanero Salsa, mix the TABASCO® Habanero Sauce, lime juice and sugar together until all of the sugar has dissolved. In a large bowl, combine all remaining ingredients for the salsa together and chill until ready to serve.
  7. To assemble Chile Rellenos, preheat the oven to 425°F. Pack the shrimp mixture into the poblano chiles. Place chiles on an oiled rack, cover with foil and roast until filling is cooked through, about 20 minutes.
  8. To serve, pour a thin layer of Chipotle Mole sauce onto each plate to coat the bottom. Place a mound of the Mango-Habanero Salsa in the center of the plate and top with one Shrimp Chile Relleno. Garnish with cilantro sprigs and a drizzle of sour cream.

Yield: 15 servings