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INGREDIENTS:
8 medium red or green peppers
2 eggs
Flour (for frying the peppers)
Crisco oil
The Filling:
1 lb. ground meat
2 oz. chopped cooking ham
1 tsp. dried oregano
1 medium garlic clove (a pilonazo)
1/4 tsp. vinegar
1 tsp. salt
6-8 chopped olives
1 tsp. capers
1 envelope of sazón
1 8 oz. can tomato sauce
2 tsp. sofrito
The Sauce:
1 small yellow or purple onion (chopped)
2 8 oz. cans tomato sauce
2 garlic cloves (a pilonazo)
1 tbsp. olive oil
1 small tomato
Fresh chopped cilantro (to your taste)
DIRECTIONS:
Preheat oven to 350º.
Wash the peppers and stab them lightly to allow the vapors to escape when roasting.
Place them whole on a baking dish lined with foil paper. Put them in the oven.
Cook them until the skin begins to turn black.
Remove them from the oven and place them in a plastic bag to sweat.
(This makes it easier to peel off the outer skin)
Meanwhile, make Meat Filling Recipe. Start by dicing or chopping, the olives, salted pork, ham, capers and set aside.
In a pot, brown the ground meat over medium heat.
(So you won’t have big lumps)
Drain the meat in a large colander and set aside.
Over medium heat, brown the salted pork and save the fat
Add the achiote and the diced cooking ham to pork.
(If using sazón, add 2 tablespoons of vegetable oil.)
Add the olives, dry oregano, tomato sauce, capers and sofrito.
Cook 3-5 minutes so all the flavors mix together.
Now add the salt and ground meat, stirring well.
Cook uncovered on medium heat until all the liquid is gone or you can drain the liquid after it cooks for about 20 minutes, stirring occasionally
When the meat is done, set aside.
Peel off the pepper skins, chop off the tops and scoop out the seeds inside. You may throw away the seeds and tops.
Heat a thick coat of oil in a deep frying pan or skillet.
Cover a plate with a thick coat of flour.
Beat the eggs and pour in a bowl.
Stuff the peppers with the meat filling, cover the top with flour and then dip the top of the pepper in the egg.
Fry the peppers by placing a flat wooden spatula under the pepper and placing it in the hot oil. Fry for about 3-4 minutes and turn ocassionally until the coating is browned.
When the peppers are cooked, remove them from the oil and place them in a shallow baking dish like a casserole type dish.
Cover the peppers with the sauce and serve.
Sauce:
In a frying pan, place the olive oil, the chopped onion, garlic cloves a pilonazo (crunched in a mortar) and the chopped cilantro. Sauté for 2 or 3 minutes then add the tomato sauce.
Cook on low heat for about 10 minutes so all the flavors mix together.
Pour the delicious sauce over the peppers. You may sprinkle some cheese over them, but this is optional.