Stuffed Jalapeño Chiles in Vinaigrette

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

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
Starter
Gluten-free
Central America
Mexico

Method

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Appetizers and Little Dishes

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