Tuesday, October 14, 2014

Tuesday’s Cupful: Background on Stuffed Peppers ala Mexico

A bit of Mexican enchilada

Slicing into one of these stuffed peppers is comfy, like meatloaf, but also spicy like hot tamales.  The carno di toro aka Carmen pepper provides a sweet and peppery skin that acts like a crust to seal in juices for this dish.  Look for the common “longhorn-shape” of these award-winning peppers that often grows longer than 8 inches in length.  We also need to mention that this recipe is a spin on our baked enchiladas recipe.  The green chile verde sauce does the trick in forming a binding ingredient for this rich meal. 

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