here is a basic how to.......
roasted chilis:
peeled, pods cleaned out with tops left on:
grated chz and cooked chorizo:
stuffed with chz, chorizzo and more chz:
wrap with corn husk (rehydrated):
all tied off and ready for the smoker:
smoker running aound 230-250 deg:
after 90 minutes:
plated:
as you can see it is pretty straight forward, just some notes.
make sure your corn husk are well soaked and plyable and as a tip i would lightly coat the inside with olive oil so the chili won't stick.
the chz i used are mexican melting cheeses. the long one is called oaxaca and is sorta like mozz. the other one is called menonita and is kinda like a cross between jack and havarti. use your judgement for your use....i mix 1/3 oaxaca to 2/3 menonita.
as for the green sauce i used:
2 avocados
1/2 white onion
2 garlic cloves
2 green chilis
1/2 bunch cilantro
1/2 bunch green onion tops
2 limes juiced
1/4 C. olive oil
salt
water to allow blending
the white sauce is a mexican version of creme fraiche.
roasted chilis:
peeled, pods cleaned out with tops left on:
grated chz and cooked chorizo:
stuffed with chz, chorizzo and more chz:
wrap with corn husk (rehydrated):
all tied off and ready for the smoker:
smoker running aound 230-250 deg:
after 90 minutes:
plated:
as you can see it is pretty straight forward, just some notes.
make sure your corn husk are well soaked and plyable and as a tip i would lightly coat the inside with olive oil so the chili won't stick.
the chz i used are mexican melting cheeses. the long one is called oaxaca and is sorta like mozz. the other one is called menonita and is kinda like a cross between jack and havarti. use your judgement for your use....i mix 1/3 oaxaca to 2/3 menonita.
as for the green sauce i used:
2 avocados
1/2 white onion
2 garlic cloves
2 green chilis
1/2 bunch cilantro
1/2 bunch green onion tops
2 limes juiced
1/4 C. olive oil
salt
water to allow blending
the white sauce is a mexican version of creme fraiche.
