Stuffed marinated poblano peppers (Chiles rellenos de atun en escabeche)
Well, it wouldn't be hard or seem overly ashtonishing to say that it would be a pleonasm to be saying there are many mexican recipes with chiles; and this one is another example of this undeniable culinary fact! A simple recipe to make, although it will require some planning ahead as the poblano chiles have to marinate for 24 hours in the escabeche for that escabeche to have the desired effect on them.
Mexican poblano peppers stuffed with tuna recipe
Ingredients
* 24 poblano chiles
* 4 cups of corn oil
* 2 cups of vinegar
* 1 onion
* 20 cloves of garlic, minced
* 1 teaspoon peppercorns
* 8 bay leaves
The tuna stuffing:
* 3 cans of tuna flakes in water
* 2 medium sized potatoes, diced very fine
* 2 finely diced carrots
* 1 1/2 cup mayonnaise
* 2 teaspoons dijon mustard
* salt and pepper to taste
Preparation
2) As for the marinade, fry the onions and minced garlic in oil until translucent, add pepper, salt, bay leaf, fry a few more minutes. Then add the vinegar, bring to a boil, remove from heat and pour this escabeche over the poblano chiles, in a non reactive container with tight fitting lid. Close the lid of the container and leave the peppers in the marinade in the refrigerator for 24 hours. When you are ready to serve, fill them up.
3) Pour the tuna into a bowl, and crumble with a fork. Cook the potatoes in enough water, a teaspoon of vinegar and salt to taste. Cook the carrots until tender. Combine together the vegetables, tuna, mustard and mayonnaise and mix. Season and fill the poblano peppers we prepared earlier with the stuffing we just did.
