Ingredients Jump to Instructions ↓

  1. 1 tablespoon fermented black beans , rinsed and minced

  2. 1 tablespoon garlic, minced

  3. 2 chopped jalapenos

  4. 2 chopped serranos

  5. 1 pound ground pork

  6. 1/4 cup cilantro , washed, dried, picked, and chopped

  7. 1 cup grated Mexican cheese, such as Manchego or Monterey Jack

  8. 4 large poblanos, blackened, peeled, seeds removed, slit up one side, and ready to stuff Salt and black pepper Corn oil , to cook

  9. 2 cups cooked long grain rice with a pinch of turmeric Corn Tempura batter , recipe follows Bandera Sauce Red, recipe follows Bandera Sauce Green, recipe follows Cilantro Crema, recipe follows Cilantro sprigs, for garnish

  10. 1/2 corn meal

  11. 1 cup rice flour

  12. 1 bottle ice cold sparkling water

  13. 4 plum tomatoes , blackened on dry skillet and peeled

  14. 2 cloves garlic, toasted in dry skillet

  15. 2 chipotle peppers, toasted whole in dry skillet Salt Black pepper

  16. 1 small onion, sliced

  17. 3 cloves garlic

  18. 3 green jalapenos, roasted, de-seeded, de-stemmed

  19. 1 cup chicken stock Corn oil, to cook Salt and black pepper

  20. 1 cup sour cream

  21. 1/4 cup chopped cilantro

  22. 1 lime, juiced Salt Pepper Cilantro, for garnish

Instructions Jump to Ingredients ↑

  1. Preheat a fryer to 375 degrees F. In a small saute pan coated lightly with oil, saute the black beans and garlic until soft, add the jalapenos, serranos, and saute 2 minutes, add the pork and cook about 8 to 10 minutes on low heat or until cooked through. Set aside and let cool. Add the chopped cilantro and cheese . Stuff each chile full. Dip each one in the tempura batter and fry until golden brown, about 4 to 5 minutes. Season lightly with salt and pepper. Plating: On a large plate, ladle each half with the red and green sauces, yin-yang-like, if possible. Place a small mound of rice in the middle of the plate. Top with a poblano chile , drizzle with cilantro crema, and garnish with a cilantro sprig. In a large bowl, mix the cornmeal , and rice, and whisk in the soda until a pancake batter consistency is achieved. Transfer all ingredients to a blender and puree until smooth. Season with salt and pepper. In a saucepan , coated lightly with oil, add the onions and garlic and sweat until soft. Add the jalapenos, bell pepper, cinnamon , season, and stock. Reduce by 50 percent then transfer to a blender. Puree until smooth and check for seasoning. Mix all ingredients together and refrigerate until needed. Yield: 4 servings


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