Crispy Poblano Chiles Stuffed With Black Bean, Pork, Cheese Yellow Rice, And Bandera (Mexican Flag) Sauce Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Bandera Sauce Red, recipe follows

3 green jalapenos, roasted, de-seeded, de-stemmed

1/4 cup cilantro, washed, dried, picked, and chopped

1 tablespoon garlic, minced

2 chopped serranos

2 chipotle peppers, toasted whole in dry skillet

Cilantro Crema, recipe follows

4 plum tomatoes, blackened on dry skillet and peeled

1 cup grated Mexican cheese, such as Manchego or Monterey Jack

Bandera Sauce Green, recipe follows


Corn Tempura batter, recipe follows

1 tablespoon fermented black beans, rinsed and minced

3 cloves garlic

1 lime, juiced

Black pepper

2 cloves garlic, toasted in dry skillet

Cilantro, for garnish

2 cups cooked long grain rice with a pinch of turmeric

1/4 cup chopped cilantro

1 small onion, sliced

1 pound ground pork


1 cup sour cream

4 large poblanos, blackened, peeled, seeds removed, slit up one side, and ready to stuff

Cilantro sprigs, for garnish

1 bottle ice cold sparkling water

Salt and black pepper

1 cup rice flour

1 cup chicken stock

2 chopped jalapenos

Corn oil, to cook

1/2 corn meal

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