These are inspired by a dish I tried in Oaxaca a few months ago, which was chiles de agua stuffed with a fresh mixture of chopped vegetables. The chiles were barely toasted, almost raw.Supposedly these chiles are only found in southern Mexico, but when I saw some chiles at my local market (in Mexico City) that seemed to resemble chiles de agua, I thought I’d give it a try.
This recipe is approximate.
I toasted the chiles just a few minutes – leaving them still crunchy – then cut a lengthwise slit in the sides and gutted them (removed the seeds and as much of the veins as possible).
I chopped finely approximately equal volumes of the following:
- plum tomato
- onion
- cilantro (fresh coriander)
- plantain, first boiled African style
- lightly toasted pecans
- 2 Tbsp nutritional yeast
Then I stuffed each of the chiles with the mixture – and that’s all there was to it.
The chiles (I still don’t know whether they were chiles de agua or not) turned out very variable. Some were as mild as poblano chiles, some were too hot to eat, and some were in between. The filling was excellent, and the chiles that weren’t too hot to enjoy were very good with the filling.
Hello sounds delicious. Where did you get the nutritional yeast in Mexico? I live two hours from the city of Mexico and have never seen it. I'm thinking of ordering us some from iherb online but it is going to be expensive as they deliver through DHL. Any help would be appreciated.
ReplyDeleteIt was in some natural foods store; I don’t remember which one, but it was probably in Xochimilco. I’m sure there are more places in Mexico City that sell it: try a Google search for ”levadura de cerveza desamargada” in Mexico DF.
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