Mama's Stuffed Jalapeño Peppers with Potato

Steps

1. 1
   Roast the 9 jalapeño peppers directly over an open flame, turning them to char all sides evenly.
2. 2
   Place the roasted peppers in a sealed plastic bag to steam and soften the skin for easier peeling.
3. 3
   Remove the stem from the tomatoes and chop them for the potato filling.
4. 4
   Heat oil in a pot, add the cooked potatoes, tomatoes, onion, and garlic, then cook over low heat while gently mashing until the potatoes are soft and well combined.
5. 5
   Remove the potato filling from heat and let it cool slightly before using.
6. 6
   Carefully clean each roasted pepper by gently removing the charred skin and seeds without tearing, then stuff each pepper generously with the potato filling.
7. 7
   In a clean pot, heat oil and sauté onion until fragrant, then add the blended tomato sauce (made by grinding tomatoes, garlic, onion, and water together).
8. 8
   Bring the tomato sauce to a boil and stir in cilantro leaves for flavor.
9. 9
   Pour in the cream and stir well to blend it into the sauce, then bring the mixture back to a boil.
10. 10
    Gently place the stuffed peppers into the simmering cream sauce and cook until heated through.
11. 11
    Carefully transfer the stuffed peppers to a serving bowl and ladle the cream sauce over them. Serve with warm corn tortillas and rice.