Chiles Rellenos De Chorizo
Since 2014, Conscious Carnivore has been making ethical sourcing of meat simpler in Madison. For this recipe, head sausage maker Diego Colorado shares his favorite summer meal made with chorizo from the shop.
Ingredients
½ cup peeled walnuts, chopped
1 cup coconut milk
4 ounces queso fresco
2 ears sweet corn
6 large poblano chiles
1 large tomato, halved
1 tablespoon olive oil
½ large yellow onion, diced
2 garlic cloves, minced
1½ pounds Conscious Carnivore chorizo
1 large zucchini, cubed
1 large summer squash, cubed
1 teaspoon kosher salt
1 teaspoon Mexican oregano
1 teaspoon cumin
½ teaspoon ground cinnamon
½ teaspoon freshly cracked black pepper
¼ cup cilantro, finely chopped
Directions
Prepare the grill to cook over medium-high heat.
While waiting for the grill to heat, make the crema. Combine the chopped walnuts, coconut milk and queso fresco in a blender, and blend until smooth. Keep it in the fridge until needed.
Grill the sweet corn and poblanos directly over heat, cover, and turn occasionally, until the corn is slightly toasted on all sides and the chiles are lightly blackened, about 6-10 minutes.
Remove the chiles from the grill and cover them with foil for about 10 minutes to steam. This will make peeling the skins easier.
Grill the tomato halves and set aside to cool.
Place a cast-iron skillet on the grill and add 1 tablespoon of olive oil. If possible, reduce heat to low or move the skillet away from direct heat. Add the onion and garlic, and saute until translucent, about 5 minutes. Add the chorizo, and cook it halfway through. Then add the zucchini, summer squash and spices. Cook, stirring occasionally, while you prep the poblano chiles, corn and tomato.
Peel the skins from the chiles. Starting at the stem, make a 3- to 4-inch slit along the length of each chile. Pull out seeds and some of the base of the stem to open up the cavity. Set aside prepared peppers.
Remove the corn kernels from the cob. Cube the tomato. Add the corn and cubed tomato to the chorizo mixture .
Set two chiles on a foil sheet. Stuff the chiles with the chorizo filling and crimp the sides of the foil around them to create open packets. Repeat with the remaining chiles. Place the packets on the grill to heat the stuffed chiles for 2-3 minutes.
Place the finished poblanos on a plate. Drizzle the crema on top of each poblano and garnish with cilantro.
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