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El Restaurante Mexicano
March-April 2003
Article
Foods of Veracruz
Recipe courtesy of Karen Hursch Graber
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Cuaresmenos Jarochos (Veracruz-Style Stuffed Chiles) Makes 8 to 12 appetizers, or 4 to 6 lunch-portion servings The chiles: | |||||||
| 24 | cuaresmenos (large jalapeños) | ||||||
| 2 | qts. water | ||||||
| 1/2 | c. white vinegar | ||||||
| 2 | T. salt | ||||||
| 2 | piloncillo cones or 2 c. firmly packed dark brown sugar | ||||||
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Place the chiles in a large saucepan, cover with water, add vinegar and salt and bring to a boil. Immediately remove pan from heat and rinse chiles under cold water. Return chiles to saucepan, add water to cover and 1 of the piloncillo cones or 1 cup of the sugar. Bring to a boil, lower heat and simmer 5 minutes. Drain and repeat procedure using the remaining piloncillo cone or sugar. Drain and rinse chiles and allow to cool. Make a lengthwise slit up one side of each chile and remove seeds. The filling:
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| 3-1/2 | c. picked-over crabmeat (or substitute tuna or baby shrimp), cooked and shredded | ||||||
| 2 | T. finely chopped green onions | ||||||
| 2 | Roma tomatoes, seeded and finely chopped | ||||||
| 2 | T. olive oil | ||||||
| Juice of 1/2 lime | |||||||
| Salt and pepper, to taste | |||||||
| While chiles are cooling, combine all filling ingredients, mixing well. Divide filling evenly among chiles and serve either chilled or at room temperature. | |||||||