Chiles Acapulco by Sonia Mendez Garcia
We love this recipe Pina En La Cocina created using our California Extra Virgin Avocado Oil hope you will love it too!
4 large Poblanos, roasted, peeled and seeded
For Salsa Verde
1 1/2 pounds tomatillos, peeled and washed
1 small white onion, sliced in half
2 cloves garlic
4-6 chile serrano (or 2-3 large jalapeño), stems removed
Salt to taste
20 jumbo shrimp, peeled and deveined (or1 pound smaller shrimp)
Fresh cracked pepper
chile de arbol powder or cayenne pepper
Extra virgin avocado oil
Juice of 1 lime
You Will Also Need
1 -1 1/2 cups Chihuahua, Oaxaca or jack cheese, shredded
1/2 cup Mexican crema
For salsa: Add tomatillos, onion, serranos and garlic to a pot. Cover with water, bring to a boil, reduce heat and cook for 6-7 minutes. Using a slotted spoon, transfer ingredients to the blender. Add 1/2 cup of cooking water and salt to taste. Blend on high until smooth, set aside.
After you clean the shrimp, season to taste, with salt, pepper, chile de arbol, and granulated garlic. Drizzle with avocado oil. Set aside.
In a skillet, preheat 2 tablespoons of avocado oil to medium heat for 2-3 minutes. Cook the shrimp for 4-6 minutes, turning halfway through cooking time. If the shrimp are thick, I like to cover them while they cook to ensure they cook all the way through the middle. Remove shrimp from hot pan onto a plate and squeeze on the fresh lime juice. Set aside.
Pour the salsa into a saucepan and heat to low while you finish. To each poblano, add a light layer of shredded cheese. Stuff with 5 jumbo shrimp per poblano. Add a little more cheese, wherever it fits. Place chiles 400 degree F preheated oven for a 8-10 minutes or until cheese melts.
To plate: Add some warm salsa verde to the plate, top with stuffed poblano. Drizzle on some crema and garnish with chopped cilantro. Serve with rice and a fresh avocado salad.