It's a bit spicy, but so delicious!
Here is what you are going to need:
-1/2 cup Ketchup
-1/2 of a Chipotle Pepper
-2 tbsp Tobasco Sauce
-1/8 cup Spiced Rum (or Brandy)
-Black Pepper (to taste)
In a food processor or blender, combine the ketchup...
1/2 a Chipotle Pepper (canned in adobo sauce)...
And 2 tbsp of Tobasco Sauce.
Puree the mixture so there aren't chunks of chipotle pepper.
Then transfer the sauce to a small saucepan and add 1/8 cup of Spiced Rum. Sprinkle in some pepper, to taste, and warm the sauce over medium-low heat.
Transfer to a serving dish and set aside.
Now let's make the Chiles Tiburon!
You can make this dish 2 ways, you can either stuff it with the shrimp or with Mozzarella cheese. The reason to use Mozzarella cheese instead of other cheeses is because it's one of the only types of cheese that can be melted and yet still hold form without oozing everywhere. Gulsidel taught me this handy tip in class!
Here is what you are going to need (2 servings):
-4 Prawns or Large Shrimp (pre-cooked)
-4 Jalapeno Peppers (blanched for 3 minutes in boiling water)
-2 Eggs (Separeated: 2 Egg White + 1 Egg Yolk)
-1 tbsp Flour
-Salt & Pepper to taste
-Oil for frying
First start by blanching the Jalapeno peppers in boiling water for 3 minutes and then submerge them into ice water.
To remove the seeds and membranes (the hot stuff!), cut off the tops of the Jalapeno....
And then using a small knife, turn the pepper/knife to scoop out and get rid of the seeds. You might want to wear some protective eye wear in case the Jalapenos squirt juice!
Then stuff your prawns (or cheese) into the peppers.
They look so cute! Almost like a little Jalapeno fish or tadpole! I shall call him Squishy and he shall be mine and he shall be my Squishy.
In a mixing bowl, beat the 2 egg whites until soft peaks form with an electric mixer. Add the egg yolk and keep the mixer on low speed. Add the 1 tbsp of flour and blend until smooth.
In a saute pan, add oil and heat it over Medium-High heat.
Dredge the peppers in flour....
And then dip them into the egg mixture.
Fry the pepper for 3 minutes on each side until it turns a beautiful golden brown.
Serve the peppers with about 1-2 tbsp of sauce on each pepper and garnish with some Cilantro!
Enjoy this dish with some tacos and you are in for a delicious Mexican feast!
PRINT RECIPE HERE!!!