I roasted and froze most of the Hatch green chiles we purchased recently but saved out a few for stuffing. The ones roasted over charcoal are too well cooked to hold up for stuffing but chiles charred with a torch flame readily shed their skins but remain fairly firm.
The charred chiles were covered with a lid to trap the heat and moisture which helps loosen their skins.
I chose to stuff these chiles with young unripe jackfruit which I prepared with barbecue type flavors.
I removed the cores from the jackfruit wedges then added the rest into a pot of water to boil.
I sautéed onions and cumin seeds then added the boiled and drained jackfruit.
I mashed down on the jackfruit with a spatula to separate the fibers, then mixed in the seasonings:
- Spanish paprika
- smoked paprika
- cumin powder
- garlic powder
- Faye’s Worcestershire sauce made without anchovies
- teriyaki sauce
- maple syrup
- liquid smoke
- kosher salt
I also added tomato powder.
When some of the moisture had cooked off I stuffed the charred and peeled chile peppers and baked them under a lid in a greased baking dish.
Now, regarding the cilantro lime corn sauce:
A normal person One would not normally make a sauce the way I went about making this one. Perhaps I can explain:
A couple years ago a physician friend who is also a farmer invited us to pick as much Silver Queen corn as we wished from his huge sweetcorn patch. We picked a lot of corn, and put a lot of time and effort into par boiling the ears, cutting the kernels off the cobs and packing our freezers full. We soon realized that the corn was overly mature when it was picked and, although it tasted good, was rather tough. Since then the packets of frozen corn have been mostly just taking up space and have seldom been put to use, but after all the invested time and effort I’m not willing to toss it all out.
One of the ways I’ve found to use this corn is to boil it, blend it and remove the tough outer coatings (pericarp) of the kernels by straining. The result is a slurry similar to creamed corn.
On this occasion I used this creamed corn as the base for a cilantro lime sauce. I added some of it to a roux made of butter and all purpose flour, and the rest was poured into a blender along with cilantro, lime juice and honey. The blended result was also mixed in with the roux. Seasoning was, of course, adjusted with salt.
I didn’t want to alter the flavor of the cilantro by cooking, so after adding the cilantro lime mixture to the roux I moved the pan to the warming element until the stuffed chiles finished baking.
This was a rather involved dish but the flavors were good and went well together.