Ingredients
- 1 tablespoon fermented black beans, rinsed and minced
- 1 tablespoon garlic, minced
- 2 chopped jalapenos
- 2 chopped serranos
- 1 pound ground pork
- 1/4 cup cilantro, washed, dried, picked, and chopped
- 1 cup grated Mexican cheese, such as Manchego or Monterey Jack
- 4 large poblanos, blackened, peeled, seeds removed, slit up one side, and ready to stuff
- Salt and black pepper
- Corn oil, to cook
- 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
Directions
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.
Corn Tempura:
- 1/2 corn meal
- 1 cup rice flour
- 1 bottle ice cold sparkling water
In a large bowl, mix the cornmeal, and rice, and whisk in the soda until a pancake batter consistency is achieved.
Bandera Sauce Red:
- 4 plum tomatoes, blackened on dry skillet and peeled
- 2 cloves garlic, toasted in dry skillet
- 2 chipotle peppers, toasted whole in dry skillet
- Salt
- Black pepper
Transfer all ingredients to a blender and puree until smooth. Season with salt and pepper.
Bandera Sauce Green:
- 1 small onion, sliced
- 3 cloves garlic
- 3 green jalapenos, roasted, de-seeded, de-stemmed
- 1 cup chicken stock
- Corn oil, to cook
- Salt and black 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.
Cilantro Crema:
- 1 cup sour cream
- 1/4 cup chopped cilantro
- 1 lime, juiced
- Salt
- Pepper
- Cilantro, for garnish
Mix all ingredients together and refrigerate until needed.
Yield: 4 servings
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By torba97_12904148
Fremont, CA
on March 28, 2011
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Hands down winner! An active group of people (10 couples 35-60 age who enjoy "cooking parties" each made this dish as written on the internet recipe. We all met for a dinner party. Each person tasted each prep of each couple and then rated their experience...Silicon Valley area in Northern CA. Everyone made a terrific dish. Taste, texture and aroma were each rated w 5-stars and no one talked to any other cook BEFORE rating the dish. This is in contrast to the other evals listed. Enjoy! Annie , Fremont , CA
By laifook_4609099
Waterford, NY
on January 02, 2006
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This is a really awful recipe. The peppers are a real pain and then end up falling apart in the fryer. The dfficulty is definitely higher than a medium. The meat mixture (a lot left over would be much better in a stuffed raw pepper and baked. The red sauce sucks. Use regular salsa if going to the extreme trouble of making this. Too bad, I really like Ming.
By sugimc_3051188
Phoenixville, PA
on July 09, 2005
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The dish is fantastic. The family was impressed. Restaurant quality. But don't make the same mistake I did, wear gloves while cutting peppers. A valuble lesson I won't soon forget.
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