Roast the peppers over a gas burner or on the grill, turning each chile until it is charred all over. Place in a closed plastic bag, 10 to 15 minutes. Peel the skin and rinse the peppers to clean the surface of excess skin. Cut a slit on the side of each chile lengthwise, being careful not to cut through the chile. Carefully remove the seed sack and the veins.
Roast the corn over grill or a dry skillet on high heat until golden brown. Be careful not to overcook. Remove from heat and set aside. When cool enough to handle, cut the kernels from the cob.
In a bowl, mix Crema Mexicana and 1 ounce capers for the garnish.
For the Sauce: In a saucepan, heat olive oil over medium heat and saute onions until transparent. In food processor or blender, add garlic, tomatoes, water, and half of the capers. Process until blended, but not completely smooth. Add mixture to onions. Bring to a boil and simmer over low heat for 10 minutes.
For the Filling: In a large skillet, heat olive oil over medium heat. Saute onions, garlic, and epazote until transparent. Add shrimp and cook until pink. Lower heat, add crab meat and corn kernels, and simmer for 5 minutes or until heated through. Remove from heat and cool down slightly. Carefully stuff each chile with 1/4 of the filling. Place the stuffed chilies on a platter. Cover with the sauce, dollop with the crema, and garnish with whole cilantro leaves.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Rico Mexican Market