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Bienvenidos a Los Dos: Recipes

About Chef David Sterling
 

  Pib X'catik Download PDF

 

Pib Xcatik
BLOND CHILES STUFFED WITH COCHINITA PIBIL
 
THE LOCAL X'CATIK is a member of the chile group known in Latin-American Spanish as güero, or “blond”. This category ranges in heat from a puny 2000 to a zippy 10,000 Scoville Heat Units – so you may want to taste it before serving! As with all chiles, its fierceness can be tamed by deveining and seeding it. The x'catik is primarily grown and distributed in the Yucatán peninsula. Outside Mexico, you can substitute Anaheim, sweet Italian or banana peppers. Like its cousins, the x'catik is pale yellow, long, thin and pointed. It is used for flavoring bean dishes, sauces and escabeches. While the poblano is commonly employed for stuffing in much of the rest of Mexico, in Yucatán the favorite for rellenos is the x'catik. Cheese or dogfish are popular fillings, but the perennial winner is Yucatán's ubiquitous Cochinita Pibil. 
 
10 servings

• 20 large chiles x’catiques (Substitute: any blonde chile, such as Anaheim, sweet Italian or banana peppers)
 
STEP 1  ROAST THE CHILES OVER AN OPEN FLAME or in a heavy skillet until generally blackened. Immediately place chiles in a sealable plastic bag and allow to steam for 10 minutes. One by one, remove from the bag; under running water, rub off as much of the charred skin as possible. Carefully slit chile down the middle of one side, open and remove seeds and veins, taking care to leave stem intact; set aside and continue with the rest of the chiles.

• 3 cups (about 500g) Cochinita Pibil, finely shredded
• One recipe Salsa de Jitomate Yucateca I or Tomate Frito
• One recipe Cebollas Encurtidas

STEP 2  WARM THE COCHINITA PIBIL in its own juices in a skillet or saucepan. Stuff the chiles with the shredded meat; tuck meat in tightly and lift sides of chile over the top to cover. Arrange two chiles on each of 10 individual serving plates, or all together on a large serving platter. Spoon on the hot tomato sauce and serve with Cebollas Encurtidas.

NOTE: The stuffed chiles may be prepared in advance, covered with plastic and reheated in a microwave for 1 1/2 minutes just before serving.

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