Name: Mexican Stuffed Piman
Ingredients: 8 Piman, halved and seeded; 300 g ground pork; 6 g cumin; 8 g chili powder; 1 g dried oregano; 2 g smoked paprika; 0.5 onion, diced; 4 garlic, minced; 30 g tomato paste; 240 g leftover Mexican rice; 240 g black or kidney beans; 60 g mixed shredded cheese; 20 g pickled red onion; 40 g crema

Steps

Blister the piman halves on the fish grill until charred and softened, about 2 minutes a side, then set aside.
2 min · Blister each side ✓ Fish grill
Brown the ground pork in the wok over high heat, breaking it up. Spoon off most of the rendered fat, leaving just enough to coat the wok.
Add the spice blend and bloom in the fat until fragrant and the fat takes on color, about 1 minute.
1 min · Bloom spices
Add the onion and garlic and cook until soft, then stir in the tomato paste and cook about 1 minute.
1 min · Cook tomato paste
Off the heat, fold in the leftover Mexican rice and drained beans. Season with salt to taste.
✓ Wok
Stuff the blistered peppers with the filling, set them on an oven tray, and top with the shredded cheese. Tip any overflow filling into a ramekin to bake alongside.
Bake at 220°C until heated through, about 10 minutes, then crank to 250°C for 3–5 minutes to blister the cheese.
10 min · Bake5 min · Blister cheese
Top the baked peppers with the pickled red onion, and a drizzle of crema. Serve.
✓ Oven tray

Mexican Stuffed Piman

Equipment

Ingredients

Dish C

Dish D *

Dish E

Dish F *

Dish G

Garnish 1

Garnish 2

In its package

On a heatproof plate

Steps