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Recipe of Chili pepper stuffed with jerky with cilantro sauce

Vida Recetas Editorial

The aji stuffed with jerky and cilantro sauce is a Mexican dish that combines the softness of roasted poblano chili with the intense flavor of cecina (marinated dried meat). Originating from the traditional cuisine of central Mexico, this filling is gratinated with Manchego cheese and bathed in a creamy cilantro sauce, creating a unique flavor experience. It is ideal for a family meal or to surprise your guests on a special occasion, as its presentation and taste are worthy of a restaurant.

The preparation requires roasting the chilies until their skin burns, which gives them a characteristic smoky flavor. The jerky filling is sautéed with onion, garlic, and corn kernels, adding texture and sweetness. The cilantro sauce is made with evaporated milk, cream cheese, and chicken broth, achieving a silky consistency that perfectly complements the chili's mild heat.

This aji recipe is versatile: you can substitute the jerky with shredded beef or chicken, or even make a vegetarian version with mushrooms. It is served hot, garnished with pickled red onion and fresh cilantro, accompanied by rice or beans. If you are looking for a comforting and traditional dish, this stuffed chili is the perfect choice.

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Recipe of Chili pepper stuffed with jerky with cilantro sauce
Image generated with AI

Prep

20 min

Cook

50 min

Servings

4

Calories

532 kcal

Ingredients

Directions

  1. 1

    Preheat the oven to 180°C.

  2. 2

    In a skillet, sauté the chili peppers until they are black and not completely burnt.

  3. 3

    Place them in a plastic bag and leave them for about 15 minutes, clean them and with the help of a knife make an opening in the middle to remove the seeds and reveal them.

  4. 4

    In a pan, pour the oil, onion and garlic and fry them until they are translucent.

  5. 5

    Add the jerky and cook it for 5 minutes, include the corn kernels, season them to your liking.

  6. 6

    It's time to prepare the sauce, in a blender place the coriander together with the evaporated milk, cream cheese, onion, garlic, chicken stock, salt and pepper until the mixture is properly blended.

  7. 7

    In a pot over medium heat, pour the butter and let it melt and add the flour all at once, cook for a few minutes, you can wait for it to brown a little if you like, finally add the sauce.

  8. 8

    You must wait for the boil to release, and keep until it thickens.

  9. 9

    Place the chilies (chili peppers) in a tray, fill the chilies with jerky and sprinkle with the Manchego cheese.

  10. 10

    Bake for about 10 minutes or until the cheese melts, taking care not to burn.

  11. 11

    Ready! It's time for you to serve the coriander sauce on a plate and garnish with fresh coriander leaves.

Frequently Asked Questions

How difficult is it to prepare Chili pepper stuffed with jerky with cilantro sauce?

This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.

How long does it take to prepare Chili pepper stuffed with jerky with cilantro sauce?

The preparation time is 20 minutes and the cooking time is 50 minutes.

How many people does this recipe serve?

This recipe is designed for 4 servings.

Can I substitute some ingredients?

Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.

How should I store this preparation?

Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.

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