Roast 10 jalapeños over an open flame. On the side, roast the sauce ingredients: 4 tomatoes, a piece of onion, 1 garlic clove, and 4 serrano peppers until charred.
2
Place the roasted jalapeños in a plastic bag to steam for a few minutes, making them easier to peel.
3
Brown 500g of chorizo in a hot oil-filled pot until cooked through.
4
Add 4 pre-cooked potatoes to the browned chorizo, mash them together to create the filling.
5
Blend the roasted tomatoes, onion, garlic, and serrano peppers together with a pinch of salt and a little water to make a smooth sauce.
6
Carefully peel the charred skin off the jalapeños and remove the seeds and inner membranes.
7
Stuff each peeled jalapeño with the chorizo and potato mixture.
8
Make a corn tortilla and wrap each stuffed jalapeño in it, then roll it up and seal the ends.
9
Fry the wrapped chiles in hot oil, turning them occasionally until golden brown on both sides.
10
Taste and serve the finished chiles encobijados hot and enjoy.
PrimedTableBETA
