Stuffed Jalapeño Chiles in Vinaigrette

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

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
Central America
Gluten-free

Ingredients

Method