Products

Chipotles Rellenos

Time: 90 minutes
Servings: 6

Ingredients

• 12 El Pirata D’Cordoba Pickled Chipotle Peppers
• ½ lb. pork loin
• 1/4 onion
• Aromatic herbs to taste (e.g. thyme, bay leaf, oregano)
• 1 ripe plantain, peeled and finely chopped.
• 2 large chopped tomatoes.
• 13 tbsp. chopped onion.
• 2 heads of garlic, finely minced.
• 12 chopped olives.
• 2 cups raisins, preferably chopped.
• 12 chopped almonds.
• 1 tbsp. chopped capers.
• 2 tbsp. sugar (optional).
• Salt to taste.
• 1 cup (250ml) of vegetable oil.
• 4 eggs.
• 1 cup flour.

Steps

1. Place pork loin in a pot with 1 qt. of water. Add salt and aromatic herbs, and boil until thoroughly cooked. Then, chop finely and put aside.
2. In a large pan, heat up 4 tbsp. of oil. Add onion and garlic, and sauté for a couple minutes, until onion starts to soften.
3. Add tomatoes, plantain, olives, raisins, almonds, and capers. Stir-fry for about 10 minutes on high, stirring frequently, then reduce heat to low.
4. Optional: taste mix, and add sugar until achieving desired sweetness.
5. Add pork loin, mixing well with the rest of the ingredients. Cook on low for 10 minutes, stirring frequently.
6. Stuff Chipotle Peppers with mix and set aside for batter.

Batter

1. Separate the egg yolks and put aside. Beat egg whites until firm enough that when you turn the bowl, egg whites don’t fall. Then, carefully mix in yolks without beating.
2. Heat 1 tbsp. oil on frying pan over low heat.
3. Place flour on a flat dish. Take 1 stuffed Chipotle pepper and carefully press it against the flour, making sure to cover all sides. Then, dip pepper in egg batter, and then place on frying pan. Repeat for each pepper, adding oil to the pan when necessary.
4. Place fried stuffed peppers on a serving dish. You may previously cover dish with paper towels to absorb excess oil.
5. Serve and enjoy.