The state of Quintana Roo has become popular, along with the rest of the Yucatán Peninsula, for both its Mayan ruins and delicious seafood. The use of habanero chiles in this recipe is also very typical of this area. Mexican oregano can be found on www.mexgrocer.com here.
3 tablespoons corn oil
1 pound mixed seafood, cleaned and chopped
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Corona Real Mexican oregano (Found here)
3 tablespoons finely chopped cilantro
3 tablespoons white sauce
6 poblano chiles, roasted and peeled, seeds removed
1 whole egg and one egg white, beaten
Oil for frying
3/4 cup flour
2 tablespoons oil
1 cup chopped onion
1 habanero chile, seeds and stems removed and minced
1 xcatic chile (or substitute yellow wax hot) seeds and stems removed, minced
4 cups peeled, deseeded, chopped tomatoes
Heat the oil and saute the seafood; add the garlic, salt, black pepper, oregano, cilantro and simmer until the seafood is cooked. Remove the skillet from the heat and stir in the white sauce to bind the ingredients. Add more white sauce, if necessary.
Using a small spoon, stuff the seafood mixture into the chiles. Dredge the chiles in the flour, dip them into the beaten egg mixture, and fry in the hot oil for 2 minutes on each side. Drain them on paper towels and place them on a heated platter.
Heat the 2 tablespoons of oil in a medium skillet and saute the onion, habanero, and the xcatic chiles for 1 minute. Add the tomatoes and cook the sauce for 2 minutes over a low heat.
Spoon the sauce over the rellenos and serve.
Heat Scale: Hot
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