A versatile dish that’s easy to prepare, freezes well, and it’s appropriate for lunch and dinner. For breakfast use only in emergencies, accompanied with two fried or scrambled eggs, heavy on the caldillo, which can be spiced up with a serrano or habanero.
Ingredients
- 6 poblano chiles
- 1 lb ground lamb
- 1/2 onion finely chopped
- 1 clove garlic finely chopped
- 1 ounce raisins
- 1 ounce almonds
- salt to taste
- vegetable oil
Caldillo
- 3 medium tomatoes
- 1/2 onion
- 1 clove garlic
- 1 pinch fine herbs
- salt to taste
- vegetable oil
Servings: servings
Instructions
- Roast the poblanos directly over coals until they blister.
- Immediately place them in a plastic bag and wait until they cool off. Open them carefully with a sharp knife and rinse the peppers while removing the burnt skin, seeds, and veins. Drain and reserve them.
- Brown the meat in a pan with little oil then add the onion and garlic, the salt and sautée for three minutes. Next, add the raisins and almonds. Keep the heat low for another 5 minutes. Stuff the chiles and place them on plates. Cover them with the caldillo and serve.
Caldillo
- Lightly roast the tomatoes, onion, and garlic over coals, a direct flame, or in your oven.
- Place the roasted ingredients in a blender along with the herbs and salt, and grind to a sauce texture.
- Cook the sauce in a pan with little oil for 5 minutes.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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