Ming Tsai tasting Serrano peppers in Mexico

Ingredients:

4 Large Poblano peppers, blackened, peeled, seeds removed, slit up one side ready to stuff
2 chopped jalapeno peppers
2 chopped Serrano peppers
1 Tbs. fermented black beans, rinsed and minced
1 Tbs. garlic, minced
1 lb. ground pork
1/4-cup cilantro, washed, dried, picked, chopped
1 cup grated Mexican cheese, such as Manchego, or can substitute Monterrey Jack
corn oil to cook
salt and black pepper to taste
2 cups cooked long grain rice with a pinch of turmeric

Directions:

1. Pre-heat a fryer to 375 degrees.
   
2. In a small sauté pan coated lightly with oil, sauté the black beans and garlic until soft and add the jalapenos, serranos, and sauté 2 minutes.
   
3. Add the pork and cook about 8-10 minutes on low heat or until cooked through.
   
4. Set aside and let cool.
   
5. Add the chopped cilantro and cheese.
   
6. Stuff each chile full and dip each on in the tempura batter (see below) and fry until golden brown, about 4-5 minutes.
   
7. Season to taste.

Corn Tempura

Ingredients:

1/2-cup corn meal
1 cup rice flour
1 bottle ice cold sparkling water

Directions:

In a large bowl, mix the corn meal and rice and whisk in the soda until a pancake batter consistency is achieved.

"Bandera" Red Sauce

Ingredients:

4 plum tomatoes, blackened on dry skillet and peeled
2 cloves garlic, toasted in a dry skillet
2 chipotle peppers, toasted whole in dry skillet
salt and pepper to taste

Directions:

1. Transfer all ingredients to a blender and puree until smooth.
   
2. Season with salt and pepper.

"Bandera" Green Sauce

Ingredients:

1 small onion, sliced
3 cloves garlic
3 green jalapenos, roasted, de-seeded, de-stemmed
1 cup chicken stock
corn oil to cook
salt and black pepper to taste

Directions:

1. In a sauce pan coated lightly with oil, add the onions and garlic and sweat until soft.
   
2. Add the jalapenos, bell-pepper, cinnamon, season and stock.
   
3. Reduce by 50 percent then transfer to a blender.
   
4. Puree until smooth and check for seasoning.

Cilantro Crema

Ingredients:

1 cup sour cream
1/4-cup chopped cilantro
juice of 1 lime
salt and pepper
cilantro for garnish

Directions:

Mix all ingredients together and refrigerate until needed.

Plating: On a large plate, ladle each half with the red and green sauces, yin-yang-like if one can. Place a small mound of rice in the middle of the plate. Top with a Poblano chili, drizzle with cilantro crema, and garnish with a cilantro sprig.

Copyright, 2000, Ming Tsai, All Rights Reserved