Stuffed Poblanos with Huaxmole Rojo
Makes 6-8 servings
SALSA DE JITOMATE Y CHILE VERDE (makes 2 cups) 8 tomatoes 2 serrano chiles 4 cloves garlic ½ cup coarsely chopped white
onion 1 cup corn oil 2 teaspoons kosher salt
HUAXMOLE ROJO (makes 2
cups) 4 puya chiles
1⁄3 cup chopped white onion 1 clove garlic 2 cups chicken stock 2 tablespoons pork lard 5 large green tomatillos, husks
removed and rinsed ¼ cup guaje seeds (or pumpkin
seeds) 1 dried avocado leaf ½ teaspoon salt
STUFFED POBLANO CHILES 6 large poblano chiles 1 roasted chicken, 3½ pounds, skinned, boned and shredded (4-5 cups meat) 1 cup grated Chihuahua cheese 2 cups Salsa de Jitomate y Chile
Verde ¼ cup corn oil Flour for dusting
For the Salsa di Jitomate y Chile
Verde: Preheat a cast-iron frying pan over medium heat. Roast the whole tomatoes on all sides, turning them when black blisters start to form, about 2 minutes per side. Remove the tomatoes from the pan and let cool, then peel off the skins. Put the tomatoes, chiles, garlic and onion in a blender and purée until smooth, about 3 minutes. Heat the oil in a saucepan over medium heat for 2 minutes, then add the purée. Reduce the heat and simmer for 20 minutes. Season with the salt, remove from the heat and let cool completely.
For the Huaxmole Rojo: Clean and devein the puya chiles. Toast in a single layer in a frying pan or on a griddle over medium heat, turning constantly, until the color changes slightly and the chiles become fragrant, 1-3 minutes. Transfer the chiles to a heatproof bowl, cover with hot water and let soak for 30 minutes. Remove from the water and transfer to a blender. Add the onion, garlic and 1 cup of the stock and purée until smooth, about 3 minutes.
In a saucepan, heat the lard over medium heat, add the blended chiles and cook for 5 minutes. In the blender, purée the tomatillos and ½ cup of the stock until smooth, about 3 minutes. Add the puréed mixture to the saucepan and mix well. Cook for 10 minutes over low heat, stirring constantly to prevent sticking.
Preheat a small frying pan over medium heat. Add the guaje seeds and stir constantly for about 4 minutes to toast (they will darken as they cook). Transfer the seeds to the blender, add the remaining ½ cup stock and process for 30 seconds. You want to see chunks of the seeds. Add to the saucepan with the avocado leaf and salt and cook for 5 minutes. Keep warm.
For the Stuffed Poblano Chiles:
Prepare an ice bath big enough to hold all the chiles. Place the whole chiles over an open flame or gas burner or under the broiler. Char the chiles, turning them frequently, until the skins are blistered and charred, about 5 minutes, then transfer them to the ice bath to stop the cooking process. Peel off the burned skin while wearing protective gloves. Hold the chiles under running cool water to rinse away any burned pieces. Insert a sharp knife into each poblano about 1 inch from the stem, piercing the heart-shaped seed core.
Push the knife downward and the core should pop off. Starting from the stem, make an incision 2 inches long, to create a small flap but keep the chile intact. Gently rinse each chile to remove any remaining seeds. Combine the shredded chicken with the reserved salsa, adding salt to taste. Stuff each poblano with about 2 tablespoons cheese and ½ cup of the chicken mixture. Close the flap and wipe off any excess with a damp towel.
Preheat the oven to its lowest possible temperature. Line a plate with paper towels. Place a cast-iron frying pan over medium heat, add the oil and preheat for 3-4 minutes. One at a time, lightly dust each chile with flour, place in the hot pan and sear all the sides until golden brown, about 1 minute per side. Transfer the chiles to the lined plate to drain. Place, uncovered, in the oven to keep warm while you sear the rest of the chiles. To serve, place the chiles on serving plates and cover each one with about ¼ cup huaxmole rojo.