Martín Limas’s recipes appear each week in Viva Colorado and his show, “La Cocina de Martín” airs on La Buena Onda 1150-AM. Serves 6-8.
Ingredients
1 cup oil, divided use
24 jalapeños
1/4 cup finely chopped onion
1 pound finely chopped chorizo
Salt and pepper
9 ounces grated manchego cheese
Masa harina (fine-ground corn meal), as needed
6 eggs, beaten
1 1/2 cups bread crumbs
Directions
In a large frying pan, heat 1/2 cup oil and add jalapeños. Fry about 1 minute. Remove from heat and place in a sealed plastic bag until their skin begins to come off.
In another pan, sauté the onion. Add chorizo and let it brown until cooked through; remove from heat and set aside.
Wearing latex gloves, remove jalapeños from bag, peel and remove seeds.
Mix cheese with chorizo and stuff chiles.
Frying: Heat a pan with remaining oil. Roll stuffed chiles in the masa and dust off excess. Dip into egg and then roll in bread crumbs.
Line a plate with paper towels to absorb the excess oil while the chiles are waiting to be served.
Place jalapeños a few at a time in hot oil and cook until brown. Remove to towel-lined plate.
