In honor of Cinco de Mayo, all week we have been sharing recipes from Aaron Sanchez, Food Network star and the owner and executive chef of restaurants Centrico and Tacombi, both located in New York City. The son of celebrated Mexican cooking authority Zarela Martinez, "Aarón’s passion, commitment and skills have placed him among the
country’s leading contemporary Latin Chefs.... He challenges and encourages the at-home cooks and foodies to Go Auténtico when preparing Mexican dishes". (Cacique's Discover How to Really Do Mexican booklet). Here, in his recipe for Sweet Chiles Stuffed with Cacique® Chorizo, Picadillo & queso Fresco with Fire-roasted red Bell Pepper Sauce, "the traditional Spanish recipe receives a Mexican makeover. The mildly-sweet flavor of Cacique® Queso Fresco perfectly complements the sweet chiles and raisins in this botana" (Mexican snack or appetizer... but with think this will make a great main course for your weekend Cinco de Mayo celebration).
CHILES AND FILLING
- 4 oz. Cacique® queso Fresco, crumbled
- 1 package (10 oz.) Cacique® beef or pork chorizo
- 12 multi-colored small sweet chiles
- 1⁄4 cup black or golden raisins
- 1⁄4 cup almonds, slivered, toasted and crushed into medium pieces
- 1 small potato, either russet or Yukon gold, peeled, 1/4-inch diced and placed in cold water
- 1 small yellow onion, fine diced
- 1⁄4 tsp. cinnamon, ground
- 1⁄4 tsp. allspice, ground
SAUCE
- 1 large red bell pepper
- 1 small garlic clove
- 1 tbsp. lime juice
- 1 tbsp. olive oil
- Salt and pepper to taste
GARNISH
- 3 oz. Cacique® queso Fresco, crumbled
- Cilantro sprigs
Servings: 4
Prep Time: 20 minutes
Cook Time: 45 minutes
FOR CHILES place small chiles over open fire or BBq and roast all sides of the chiles until the skin is
completely blistered and black. Put the chiles in a small plastic bag for 10 minutes. Remove the chiles and peel the chiles, making sure not to rip the chiles apart (author's note, for more on Mexican cooking techniques including photos showing roasting and peeling chiles, see What to do with Poblanos, part 1) . Cut a small slit in the side of the chiles and remove the seeds, leaving the stem on for a nice presentation. Set aside.
FOR CHORIZO MIX cook chorizo (out of casing) and onions over medium heat for 3 minutes. add potatoes, raisins, cinnamon and allspice, then cover and cook for 10 minutes until the potatoes are cooked. Season with salt and pepper, and then add almonds. Gently fill each chile with the chorizo mix and Cacique® queso Fresco using a small spoon.
FOR SAUCE roast red bell pepper in the same fashion as the small chiles, then remove and discard the seeds and stem. Place pepper, garlic, lime juice, olive oil and salt in blender and blend until smooth.
FOR PRESENTATION
Preheat oven to 400F. Place the chiles on an oven safe plate or dish and bake for 15 minutes. While the chiles are baking, place the sauce in a small sauce pot, slowly bring to a simmer and check salt and pepper. Remove the chiles from the oven, spoon some of the sauce over the chiles, sprinkle with the Cacique® queso Fresco and garnish with cilantro sprigs.
The traditional Spanish recipe receives a Mexican makeover. The mildly-sweet flavor of
Cacique® Queso Fresco perfectly complements the sweet chiles and raisins in this botana.
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