Fresh Mexico_ 100 Simple Recipes for True Mexican Flavor - Marcela Valladolid [7]
Drain the olives and rinse them under cold running water. Carefully stuff a strip of cheese alongside the jalapeño in each olive.
Put the bread crumbs in a medium bowl. Crack the eggs into another medium bowl and whisk until combined.
Place half of the flour in a fine-mesh sieve, add half of the olives, and toss to coat. Transfer the olives to the bowl with the beaten eggs, and stir gently to coat the olives all over with the egg. Transfer the olives to the bowl with the bread crumbs, and toss to coat completely. Transfer the breaded olives to a plate. Repeat with the remaining flour, olives, egg, and bread crumbs. (The olives can be breaded 1 day ahead. Cover and refrigerate.)
Place a medium saucepan over medium-high heat, and add enough olive oil to reach halfway up the sides of the pan. Heat the oil to 350°F. Working in 2 batches, fry the breaded olives for 2 minutes, or until golden brown. Transfer them to paper towels to drain. Serve immediately.
POBLANO CHILES
Poblano chiles are Mexico’s most popular chile, with a peak season from summer to early fall. Depending on the crop, they can vary from mild to very spicy. Poblanos can now be found in the produce section of most supermarkets, as well as in Mexican markets. In their dry form, they are known as anchos or mulatos; these can be found whole or ground into a powder and are used to flavor sauces.
To char poblano chiles (or any other fresh chiles), simply place the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes (this will steam the peppers and make them easier to peel). Peel, stem, and seed the chiles. Once peeled, the chiles can be chopped, sliced, or stuffed.
CUITLACOCHE CRÊPES WITH POBLANO CHILE CREAM
SERVES 4 TO 6
4 tablespoons (½ stick) unsalted butter, plus more for the pan
2 cups chopped onion
1 garlic clove, minced
1 to 2 serrano chiles (to taste), seeded and minced
Two 7.5-ounce cans cuitlacoche (or 2 cups sautéed wild mushrooms)
Salt and freshly ground black pepper
4 poblano chiles, charred, stemmed, seeded, and thinly sliced
1 cup heavy cream
8 to 10 Savory Crêpes
½ cup grated Manchego cheese
Cuitlacoche is a fungus that makes corn kernels swell to ten times their normal size, turning them an inky black color. Its smoky-sweet flavor is a cross between corn and mushroom. I grew up eating cuitlacoche stuffed in a quesadilla or in a squash blossom. It’s a delicious, earthy addition to everything from quesadillas to empanadas. If you can’t find canned cuitlacoche in your local Latin market, substitute sautéed wild mushrooms for an equally delicious result.
Melt 2 tablespoons of the butter in a large heavy saucepan over medium-low heat. Add 1 cup of the onion, the garlic, and the serrano chile. Sauté for 5 minutes, or until the onion is translucent. Add the cuitlacoche and stir for 5 minutes for the flavors to blend. Season to taste with salt and pepper. Set the filling aside to cool.
To make the sauce, melt the remaining 2 tablespoons butter in a medium-size heavy saucepan over medium heat. Add the remaining 1 cup onion and sauté until translucent, about 5 minutes. Add the poblano chiles and sauté for 30 seconds. Add the cream and bring to a boil. Reduce the heat and simmer for 8 minutes, or until slightly thickened. Puree the sauce in a blender until smooth. Season with salt and pepper.
Preheat the broiler. Grease a 9 x 13-inch glass baking dish with butter.
Place 1 crêpe on a cutting board. Spoon ¼ cup of the filling down the center of the crêpe. Roll it up like a burrito, enclosing the filling, and place it in the prepared baking