👨‍🍳 作り方

1. 1

   Prepare the chilies: If using fresh Cobanero chilies, roast them on a comal or in a dry skillet until slightly charred. If using dried chilies, rehydrate them in hot water for 20 minutes, then remove stems and seeds. Carefully make a slit down one side of each chili to create a pocket for stuffing.

   💡 プロのコツ: Wear gloves when handling chilies to avoid irritation.
2. 2

   Make the filling: In a skillet, heat 1 tbsp of oil over medium heat. Add the ground pork and cook, breaking it up, until browned. Add the chopped onion and minced garlic and cook until softened. Stir in the pureed tomatoes, chopped cilantro, mint, cumin, salt, and pepper. Cook for 5 minutes, then remove from heat and let cool slightly.

3. 3

   Stuff the chilies: Carefully spoon the pork mixture into the prepared Cobanero chilies. If the filling is loose, you can mix in the beaten eggs to help bind it.

   💡 プロのコツ: Don't overstuff the chilies, as they will expand slightly during cooking.
4. 4

   Coat the stuffed chilies: Lightly dredge each stuffed chili in the remaining beaten eggs.

5. 5

   Sear the chilies: In a large skillet, heat the remaining 2 tbsp of vegetable oil over medium heat. Carefully place the egg-coated chilies in the skillet and sear for 2-3 minutes per side until lightly golden.

6. 6

   Simmer in sauce: Pour the chicken broth into the skillet around the chilies. Bring to a simmer, then cover and cook for 20-25 minutes, or until the chilies are tender and the sauce has slightly thickened.

   💡 プロのコツ: The sauce should be light; it's meant to complement, not overpower, the chilies.
7. 7

   Serve hot. These can be served as a main dish with rice or as a side.

   💡 プロのコツ: Garnish with extra cilantro or a dollop of crema if desired.