cheesecut into pieces to stuff the chiles~8 ozest.
corn masa doughused to wrap the chiles~2½ cupsest.
cooking oilfor frying~2 cupsest.
lettucewashed and sanitized~4 cupsest.
tomato2
cucumberpeeled and seeded1
saltfor seasoning the salad~½ tspest.
cooked white riceserved as a side~2 cupsest.
Steps
1
Roast the 10 güero chiles directly over fire until the skins are well charred.
2
While the chiles roast, prepare a simple salad: lay out washed lettuce, halve and slice the tomatoes, peel and seed the cucumber then slice it, combine everything with a pinch of salt.
3
Place the roasted chiles in a plastic bag to sweat for a few minutes so the skins peel off easily.
4
Peel the skins off the chiles and clean out the seeds from inside each one.
5
Cut the cheese into pieces and stuff each cleaned chile with cheese.
6
Take a portion of corn masa dough and flatten it into a small tortilla sized to match each chile. Wrap the chile completely in the masa, sealing the edges and ends so the entire chile is covered — this is the 'encobijado' (wrapped) technique.
7
Repeat the wrapping process until all the chiles are covered in masa.
8
Heat oil in a pan, then fry the wrapped chiles over low heat to prevent the masa from cooking unevenly (browning outside while staying raw inside).
9
Turn the chiles occasionally so they brown evenly on all sides and cook through.
10
Once golden brown all over, remove from the oil and drain; repeat until all chiles are fried.
11
Serve the fried stuffed chiles on a plate alongside cooked white rice and the prepared salad.
PrimedTableBETA
