Red Jalapeño Peppers Stuffed With Picadillo, Refried Black Beans With Chorizo, Potato With Plantain And Ricotta Recipe by MARTÍN GERARDO RAMÍREZ CORREA
Red Jalapeño Peppers Stuffed with Picadillo, Refried Black Beans with Chorizo, Potato with Plantain and Ricotta Share its first Cooksnap! Cooking Instructions 1 Light a grill with wood or charcoal and let it burn down to embers. Once the embers are ready, roast the peppers over low heat using tongs. 2 Roast each pepper, turning frequently to soften the skin. Once roasted, place them in a plastic bag to sweat, let them cool, and then clean them. 3 Once the peppers are cool and cleaned of skin, carefully cut them open with a knife and remove the seeds. 4 If you want them spicy, do not remove the veins or soak them. 5 To soak them, add a little salt and mix the pulque and syrup. Marinate the peppers in this mixture for at least an hour, then drain and dry them before stuffing. 6 Once dry, stuff them and place them on a platter. Sprinkle with cheese, cilantro, and cream. 1 Light a grill with wood or charcoal and let it burn down to embers. Once the embers are ready, roast the peppers over low heat using tongs. 1 Light a grill with wood or charcoal and let it burn down to embers. Once the embers are ready, roast the peppers over low heat using tongs. 2 Roast each pepper, turning frequently to soften the skin. Once roasted, place them in a plastic bag to sweat, let them cool, and then clean them. 2 Roast each pepper, turning frequently to soften the skin. Once roasted, place them in a plastic bag to sweat, let them cool, and then clean them. 3 Once the peppers are cool and cleaned of skin, carefully cut them open with a knife and remove the seeds. 3 Once the peppers are cool and cleaned of skin, carefully cut them open with a knife and remove the seeds. 4 If you want them spicy, do not remove the veins or soak them. 4 If you want them spicy, do not remove the veins or soak them. 5 To soak them, add a little salt and mix the pulque and syrup. Marinate the peppers in this mixture for at least an hour, then drain and dry them before stuffing. 5 To soak them, add a little salt and mix the pulque and syrup. Marinate the peppers in this mixture for at least an hour, then drain and dry them before stuffing. 6 Once dry, stuff them and place them on a platter. Sprinkle with cheese, cilantro, and cream. 6 Once dry, stuff them and place them on a platter. Sprinkle with cheese, cilantro, and cream. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Shepherds pie 2 Philly Cheesesteak Stuffed Peppers cheddar bacon penne Autumn Apple Broth Chicken and Dumplings Shepherds pie 2 Philly Cheesesteak Stuffed Peppers cheddar bacon penne Autumn Apple Broth Chicken and Dumplings Haryali cheese kabab Upside down jam sponge Sweet potato brownies Veg Manchurian Veg manchurian Meat balls Noodles Cutlet Curd sprout sandwich Mint Vermicelli upma Coconut halwa Haryali cheese kabab Upside down jam sponge Sweet potato brownies Veg Manchurian Veg manchurian Meat balls Noodles Cutlet Curd sprout sandwich Mint Vermicelli upma Coconut halwa