Baked crab 'poblano' with achiote recipe
 This dish comes from a great restaurant in Valle de Guadalupe. It was one of those occasions when I had no expectations of any great food until I tried this crab dish, scented with achiote and pasilla chilli. I should have asked for the recipe, but we had to leave for more filming so this is my interpretation. 1 pasilla chilli, seeds removed100g/3½oz salted butter1 large red onion, diced3 garlic cloves, chopped20g/½oz achiote paste, softened (avaliable at specialist stores and online)2 tbsp orange juice2 poblano chillies, deseeded and finely sliced (or alternatively 3–4 tbsp pickled jalapeño peppers)3 large tomatoes, deseeded and roughly chopped250g/9oz fresh white crab meatsmall handful fresh coriander, roughly chopped½ tsp salt30g/1oz panko breadcrumbs30g/1oz Parmesan (or alternaive vegetarian hard cheese), grated 1 pasilla chilli, seeds removed 100g/3½oz salted butter 1 large red onion, diced 3 garlic cloves, chopped 20g/½oz achiote paste, softened (avaliable at specialist stores and online) 2 tbsp orange juice 2 poblano chillies, deseeded and finely sliced (or alternatively 3–4 tbsp pickled jalapeño peppers) 3 large tomatoes, deseeded and roughly chopped 250g/9oz fresh white crab meat small handful fresh coriander, roughly chopped ½ tsp salt 30g/1oz panko breadcrumbs 30g/1oz Parmesan (or alternaive vegetarian hard cheese), grated Method Pour boiling water into a small heat-resistant bowl and soak the pasilla chilli for 20 minutes. Drain the water and chop the chilli finely.Preheat the grill to its highest setting.Melt the butter in a saucepan and fry the onions and garlic over a medium heat for 3–4 minutes, until softened. Mix the achiote paste with the orange juice in a small bowl until smooth, then stir into the onions with the pasilla chilli, poblanos (or pickled jalapeños) and tomatoes. Cook for 4–5 minutes.Stir in the crab meat and coriander until heated through. Season with salt. Divide the mixture equally between 6 ramekins. Mix the panko breadcrumbs with the Parmesan and sprinkle over the ramekins. Grill for a few minutes until the tops are crisp and golden-brown. Serve immediately. Pour boiling water into a small heat-resistant bowl and soak the pasilla chilli for 20 minutes. Drain the water and chop the chilli finely. Pour boiling water into a small heat-resistant bowl and soak the pasilla chilli for 20 minutes. Drain the water and chop the chilli finely. Preheat the grill to its highest setting. Preheat the grill to its highest setting. Melt the butter in a saucepan and fry the onions and garlic over a medium heat for 3–4 minutes, until softened. Melt the butter in a saucepan and fry the onions and garlic over a medium heat for 3–4 minutes, until softened. Mix the achiote paste with the orange juice in a small bowl until smooth, then stir into the onions with the pasilla chilli, poblanos (or pickled jalapeños) and tomatoes. Cook for 4–5 minutes. Mix the achiote paste with the orange juice in a small bowl until smooth, then stir into the onions with the pasilla chilli, poblanos (or pickled jalapeños) and tomatoes. Cook for 4–5 minutes. Stir in the crab meat and coriander until heated through. Season with salt. Divide the mixture equally between 6 ramekins. Stir in the crab meat and coriander until heated through. Season with salt. Divide the mixture equally between 6 ramekins. Mix the panko breadcrumbs with the Parmesan and sprinkle over the ramekins. Grill for a few minutes until the tops are crisp and golden-brown. Serve immediately. Mix the panko breadcrumbs with the Parmesan and sprinkle over the ramekins. Grill for a few minutes until the tops are crisp and golden-brown. Serve immediately.