The Mexican food It is vast, varied and almost always at a good price, although this looks bad for the influencer who said that Mexican food was of lower quality than Peruvian food. The reality is that many Mexicans do the best we can with what we have in our cupboards and the refrigerator every day and yes, we almost always seek to save money, because you know: inflation, low salaries and sometimes the extra mouths that feed.
It is no secret that many recipes Y variants of the originalshave arisen from what was within reach, sometimes by weakness and others for lackbut in the long run sometimes they like the adaptationsthat recipe from which they arose and many times they have to do with the ease with which they can cook or how accessible they are ingredients What do we need to do what we want?
If you ask your granny where did you get that family recipe that everyone likes so much, very possibly the answer will be that before that was the cheapest, what it yielded to feed such a large family or that used this or that fruit I vegetable from seasonbecause perhaps that was what came out at the best price and then try the same stew with others ingredients It even seems strange to us. Don’t feel bad though, because there is no right or wrong, just different things.
How are stuffed chili peppers in Mexico?
As an example, there is certainly the case of the stuffed peppersan classic cymbal Mexican that has a lot of variants, because just as it can be stuffed with cheese, there are those who add tuna, surimi salad and even ground meat. If you are Mexican, surely you have tried them in several of their presentations: From those that are weathered, to jalapeños or bell peppers that are served like this, sometimes cold and other times warm to better taste each of their ingredients.
If you don’t already know them, they consist of whole pieces of Chilewhich are roasted directly in the fire or comal to be able to peel them and remove the seeds with ease and fill them with food and can be found weathered or unweathered, according to the region where you go to eat them. It is one of the most iconic dishes in the country, because among its most popular versions is the famous chile en nogada, but there are more everyday recipes that are easy to make that could surprise you.
There are many samples, but today we’d better show you a not so famous version, a bit caloric, but delicious. It is nothing more and nothing less than a recipe to make ‘Toritos’, some stuffed chili peppers, which unlike many others, are stuffed with shrimp, smoked marlin Y mozzarella cheese or Chihuahua. In addition, they are covered in bacon and the result will surprise you, so get to work!
- 4 güero or yellow chiles
- 500 grams of grated mozzarella cheese
- Shrimp and/or smoked marlin
- Enough bacon strips to wrap the chiles
How do you prepare?
- Once you wash your chiles, dry them and then place them on a griddle to roast them very well and completely. Once they start to crust, it means they’re done.
- Put them in a bag for 3 minutes and carefully take them out, peel them, wind them and open them on one side without reaching the other end.
- It is time to fill them, either with the shrimp, with the marlin or with the two together and the mozarella cheese.
- Seal each chili with a strip of bacon.
- In a saucepan, heat the butter and fry the chiles over medium heat until the bacon has browned.
- Place them on some paper napkins to absorb the fat and get their garnish ready to serve.
- Serve them and if possible, accompany them with a soy sauce or black sauce (lemon juice, soy, seasoning juice and Worcestershire sauce together)