Cuaresmenos Jarochos (Veracruz-Style Stuffed Chiles)
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
Chiles:
24 cuaresmenos (large jalapeños)
2 quarts water
1/2 cup white vinegar
2 Tbsp. salt
2 piloncillo cones or 2 cups firmly packed dark brown sugar
Filling:
3-1/2 cups picked-over crabmeat (or substitute tuna or baby shrimp), cooked and shredded
2 Tbsp. finely chopped green onions
2 Roma tomatoes, seeded and finely chopped
2 Tbsp. olive oil
juice of 1/2 lime
salt and pepper to taste
Instructions:
Place the chiles in a large saucepan, cover with water and add the vinegar and salt, then bring to a boil. Immediately remove the pan from the heat and rinse the chiles under cold water.
Return the chiles to the saucepan and add water to cover, along with 1 of the piloncillo cones or 1 cup of the sugar. Bring to a boil and lower the heat. Simmer for 5 minutes, then drain and repeat the procedure using the remaining piloncillo cone or sugar. Drain and rinse the chiles, then allow them to cool.
Make a lengthwise slit up one side of each chile and remove the seeds.
While the chiles are cooling, combine all the filling ingredients and mix well. Divide the filling evenly among the chiles and serve either chilled or at room temperature.
Yields 6-8 servings.
Recipe from Karen Hursch Graber.