Stuffed Jalapeño Chiles in Vinaigrette

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

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