Stuffed Jalapeño Chiles in Vinaigrette

Name: Stuffed Jalapeño Chiles in Vinaigrette (Chiles Xalapeños Rellenos en Vinagreta)
Yield: Makes 6–8 servings
Cuisine: Mexican
Ingredients: 24–30 large jalapeño chiles with stems; 6 cups water; ¼ cup pimiento-stuffed green olives, chopped or thinly sliced; 2 tablespoons capers, chopped; ¼ cup fresh Italian parsley leaves, chopped; ¼ cup slivered blanched almonds, toasted and finely chopped; 1½ cups finely Shredded Cooked chicken breast; 1 teaspoon salt, or to taste; ½ teaspoon crumbled dried thyme; ½ teaspoon crumbled dried Mexican oregano; ½ cup cider vinegar; 1 head garlic, separated into cloves and peeled; ¼ cup sugar; 2 tablespoons instant coffee; 1 medium-sized white onion, finely chopped; 1 large ripe tomato, peeled, seeded, and finely chopped; ½ cup olive oil; 5 bay leaves; 2 large white onions, sliced into very thin half-moons; 5 large carrots, peeled and sliced; Freshly ground black pepper; 10 allspice berries

Chiles Xalapeños Rellenos en Vinagreta

Preparation info

Makes
6–8
servings

Difficulty
Easy

Appears in

Zarela's Veracruz

By Zarela Martínez

Published 2001

About

Veracruzan cooks love stuffed jalapeños in many guises: fresh and green, smoke-dried, even lightly marinated, as in this unusual appetizer or snack. I came across several different versions, all including the preliminary cooking with sugar (said to take out some of the heat) and instant coffee. This recipe is based on one that I had from Gregoria Arreola, the cook at Restorán El Tabachín in Córdoba.

If you are starting with uncooked chicken breast, use about 8 ounces boneless, skinl

Ingredients

Americas
Mexico
Starter
Gluten-free

Ingredients

Method