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1
Roast the peppers over a gas burner or on the grill, turning each chile until it is charred all over.
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2
Place in a closed plastic bag, 10 to 15 minutes.
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3
Peel the skin and rinse the peppers to clean the surface of excess skin.
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4
Cut a slit on the side of each chile lengthwise, being careful not to cut through the chile.
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5
Carefully remove the seed sack and the veins.
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6
Roast the corn over grill or a dry skillet on high heat until golden brown.
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7
Be careful not to overcook.
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8
Remove from heat and set aside.
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9
When cool enough to handle, cut the kernels from the cob.
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10
In a bowl, mix Crema Mexicana and 1 ounce capers for the garnish.
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11
For the Sauce: In a saucepan, heat olive oil over medium heat and saute onions until transparent.
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12
In food processor or blender, add garlic, tomatoes, water, and half of the capers.
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13
Process until blended, but not completely smooth.
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14
Add mixture to onions.
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15
Bring to a boil and simmer over low heat for 10 minutes.
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16
For the Filling: In a large skillet, heat olive oil over medium heat.
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17
Saute onions, garlic, and epazote until transparent.
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18
Add shrimp and cook until pink.
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19
Lower heat, add crab meat and corn kernels, and simmer for 5 minutes or until heated through.
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20
Remove from heat and cool down slightly.
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21
Carefully stuff each chile with 1/4 of the filling.
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22
Place the stuffed chilies on a platter.
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23
Cover with the sauce, dollop with the crema, and garnish with whole cilantro leaves.
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24
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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25
The FN chefs have not tested this recipe, and therefore, we cannot guarantee the results.
