¡Buenos Dias Todo! (Good Morning All!)
¡Bienvenidos a mi clase de cocina! (Welcome to my cooking class!)
Today we are making stuffed poblanos cooked in a rich and earthy red mole (moh-LAY) sauce. The flavours are out of this world. With every bite, your taste buds will be doing a happy dance.
So let’s get started as this recipe has a few components that have to be done separately. I made the rice, salsa roja and red mole sauce prior and used them in other ways but don’t let the long list of instructions scare you as they all come together in star studded finale that is well worth the effort!
* Prepare Red Mole (Enchilada) Sauce (Mole Rojo) Click here for the recipe, and set aside.
2 Cups Mexican Red Rice (recipe below)
1 Cup frozen corn kernels, thawed
1 Cup cooked black beans (if you don’t have time to rehydrate and cook dried beans, use canned)
1/2 cup chopped green onion (white and green parts)
1/2 cup chopped red or orange bell pepper
1/2 of a jalapeño, deseeded and diced
1 clove of garlic, mashed
1 Tbsp Olive Oil
1 tsp ground cumin
Salt and pepper to taste
Fresh Cilantro for garnish
*1/4 cup shredded monterey jack cheese with jalapeño pepper (to be added later)
In a sauté pan, heat oil over medium high heat. Add onion, peppers, garlic and corn; sauté until onions and pepper are tender and corn starts to brown. Add salt, pepper and cumin and mix well. Add black beans and Mexican red rice and heat through. Remove and set aside.
Mexican Red Rice
1 Tbsp Olive Oil
1/2 chopped onion (1 medium sized onion)
2 cloves garlic, minced
1 tsp ground ancho chile pepper
1/4 tsp salt
1 cup brown & wild rice mix (or use white long grain rice)
1 1/2 cups chicken broth or veggie broth (I used veggie broth)
1 cup Roasted Salsa Roja (recipe following)
1/4 cup water
1/2 chopped Cilantro
In a medium saucepan, heat oil over medium high heat. Add onion, garlic, ancho chile pepper and salt. Sauté for a couple minutes. Stir in uncooked rice; cook for about 1 minute, stirring constantly. Add broth, roasted salsa roja and water. Bring to a boil; reduce heat to a simmer, cover and cook until rice is done (about 30-40 minutes), if using white rice, cook time will be shorter. Remove pan from heat, place a clean kitchen over the pot, replace the lid and allow to sit for 5 minutes. Add cilantro and fluff rice with a fork. Makes about 4 cups which is great for freezing separately and adding to other recipes like the stuffing for the poblanos.
Salsa Roja Asado (Roasted Tomato Salsa)
3 large Roma tomatoes, quartered and cored
1/2 of a white onion, chopped
1 fresh jalapeño, halved and seeded
3 cloves of garlic, peeled
2 – 3 tbsp Olive Oil
1/4 cup lime juice
1 cup fresh, chopped cilantro
Preheat broiler. In a large bowl, combine tomatoes, onion, garlic and jalapeño; toss with enough oil to coat. Spread mixture evenly on a baking pan. Broil 5 to 6″ from heat for about 10 minutes, turn veggies and broil for another 8 to 10 minutes. Remove from oven and cool for about 10 minutes. Transfer vegetables to a blender or a pot if using a stick blender. Add lime juice and water and pulse until desired consistency. Mix in chopped cilantro. Season to taste with salt and pepper. Makes about 3 cups. Freezes well.
* Preheat oven to 375°F
*Coat a shallow 2 quart baking dish with cooking spray. Spread 1 cup of Red Mole sauce on the bottom.
* Cut 2 poblano peppers so they resemble boats, slicing off a section lengthwise leaving the stem intact. Remove seeds and veins (save remaining pepper sections for another use).
* Stuff filling mixture inside poblanos and place on top of the sauce in the casserole dish
* Bake, covered for 30 minutes; remove from oven, sprinkle cheese on top and place back in the oven for another 5 minutes or until cheese melts.
Scoop some of the sauce out of the bottom of the casserole dish and spread on a plate. Top with the stuffed poblano and garnish with cilantro. Serve with slices of avocado or a small side salad.