YUCATAN PEPPERS

Peppers

Ingredients Weight Measure
Vegetable oil 4 oz.
Scallions, sliced 1/4" thick, divided 6 oz.
Pork, ground 3 lbs.
Cumin 1 oz.
Water 2-1/4 qts.
Masa harina 1-1/2 qts.
Salt 1-1/2 oz.
TABASCO® brand Chipotle Pepper Sauce 4 oz.
Cilantro 12 oz.
Pasilla chiles, seeds and stems removed 24 ea.

Sauce

Ingredients Weight Measure
Water 1-1/2 qts.
Water 12 oz.
Masa harina 6 oz.
TABASCO® brand Chipotle Pepper Sauce 12 oz.
Salt 1/2 oz.

Salad

Ingredients Weight Measure
Radishes, sliced 1/8" thick 12 oz.
Chayotes, peeled, diced, blanched, drained 1-1/2 lbs.
Avocados, peeled, cut into 1/2" cubes 1-1/4 lbs.
Pineapple juice 6 oz.
TABASCO® brand Chipotle Pepper Sauce 6 oz.
Salt 1 oz.
Sauce, cold 24 oz.
Cilantro, chopped 6 oz.
Cilantro, for garnish as needed

Method

  1. Preheat oven to 350°F.
  2. For Peppers, heat brazier pan, add the oil and half the scallions. Then, lightly brown the pork. Add cumin; remove contents and set aside.
  3. In the same pan, bring the water to a simmer. Add the masa harina, stirring, making a paste. Add the salt, TABASCO® Chipotle Pepper Sauce and cilantro; set aside.
  4. Add ground pork to the masa and mix well. Stuff each pepper with the mixture.
  5. Put the peppers on an oiled sheet pan and bake for 20 minutes. Turn the peppers and cook for another 20 minutes. Remove from oven and let cool. The charred part of the skin on the peppers can be removed with a paring knife.
  6. For the Sauce, in a saucepan, bring 1-1/2 qts. water to a boil. Make slurry with 12 oz. water and masa harina. Stir the slurry into the boiling water; then bring to a simmer for 10 minutes. Add TABASCO® Chipotle Pepper Sauce and salt. Set aside 24 oz. in refrigerator to cool. Reserve the remaining sauce warm for service.
  7. For the Salad, combine all the ingredients except cilantro garnish in a bowl and gently fold until well mixed.
  8. To plate, heat peppers for 8 minutes at 350°F. Put 2 peppers on each plate; then spoon about 6 oz. salad next to peppers. Pour 2 oz. warm sauce on the peppers. Garnish with cilantro and chopped scallions, and serve.

Yield: 12 servings