Chiles capeados serranos mariposa de papa, chía y xoconostle con salsa de jitomate barroca

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Chiles capeados serranos mariposa de papa, chía y xoconostle con salsa de jitomate barroca. It is one of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

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To get started with this particular recipe, we have to first prepare a few components. You can have Chiles capeados serranos mariposa de papa, chía y xoconostle con salsa de jitomate barroca using 28 ingredients and 7 steps. Here is how you can achieve that.

Esta receta de familia se realizaba para los días de campo acompañados de sopa , frijoles y tortillas recién hechas en fogón .

Ingredients and spices that need to be Take to make Chiles capeados serranos mariposa de papa, chía y xoconostle con salsa de jitomate barroca:

1. Chiles:
2. 4 chiles serranos grandes por persona
3. 1 huevo batido a punto de turrón Para 12 chiles
4. C/n Harina de  trigo
5. al gusto sal
6. 1 litro aceite
7. Relleno:
8. 2 papas cocidas hechas puré aderezadas con epazote
9. Chía y amaranto
10. 3 xoconostles asados finamente picados, limpios pelados y sin semilla
11. 3 cebollitas cambray finamente picadas con un poco de rabo
12. al gusto Cacahuete triturado o quebrado
13. Salsa
14. 1 kg jitomates
15. 3 cebollitas con rabo
16. a Sal
17. 3 hojas aguacate
18. Raja canela
19. Pimienta de tabasco o pimentón
20. 7 clavos de olor
21. 1/2 vaso Vinagre de piña
22. Aceite de maíz
23. 7 dientes ajo
24. Orégano
25. aceite
26. para decorar:
27. Cilatro finamente picado
28. Queso fresco

Steps to make to make Chiles capeados serranos mariposa de papa, chía y xoconostle con salsa de jitomate barroca

1. CHILES: Se meten a las brazas o asamos a fuego manso hasta que estén blandos. Dejamos sudar en una servilleta de tela húmeda, ya fríos les quitamos la piel y limpiamos de semillas, haciendo una abertura, salamos y reservamos.
2. Para el RELLENO: se mezcla todo en una cazuela honda hasta qué este homogénea.
3. Rellenamos los chiles, enharinamos, dejamos reposar.
4. Ponemos suficiente aceite a calentar.
5. Batimos los huevos a punto de turrón.
6. Ya caliente el aceite se meten los chiles en el turrón y vamos friendo, escurrimos y ponemos en papel absorbente. Se montan bañados de salsa y cilantro.
7. SALSA: Se hierve todos los ingredientes en excepto del vinagre, aceite y orégano. Hervidos se muelen con sal. Se pone la salsa en una cazuela honda y se mezcla con vinagre, aceite y el orégano seco, con esta salsa se bañan los chiles. Se acompañan con sopa de arroz y frijoles refritos y queso fresco espolvoreado.

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