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1
To char the chiles: Over a gas flame, char the chiles on all sides until blackened, placing them into a sealable plastic bag to sweat for about 10 minutes.
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2
Remove the chiles from the bag and, using paper towels, wipe off the charred skin from the chiles.
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3
With a paring knife, slice the chiles down the center just to reveal the inside, being careful not to fully cut them in half.
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4
With a spoon, scoop out the seeds and the vein, keeping the stem and the rest of the chile intact.
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5
Place the chiles in a 9-by-13-inch glass baking dish and set aside for stuffing.
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6
To make the tuna filling: Combine the tuna, peas, corn and mayonnaise in a small bowl.
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7
Season with salt and pepper and set aside.
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8
To make the pickling liquid: Cook the carrots in boiling salted water until just crisp-tender, about 3 minutes.
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9
Drain and set aside to cool.
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10
Heat the oil in a large saucepan over medium heat.
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11
When the oil is hot, add the garlic and onions and cook until the onions are slightly cooked, but still crispy, 5 minutes.
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12
Add 2/3 cup water and the vinegar and bring to a simmer (see Cook's Note, below).
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13
Add the carrots, oregano and bay leaves.
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14
Simmer until the vegetables are crisp- tender and almost all of the vinegar has evaporated, 8 minutes.
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15
Let cool slightly.
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16
To stuff the peppers: Stuff the peppers with the tuna mixture.
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17
Place back in the baking dish; they should fit snuggly.
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18
Pour the warm pickled mixture over the stuffed chiles and allow to cool to room temperature.
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19
Cover and chill for 2 hours or overnight.
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20
Serve cold.
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21
Cook's Note: For safety, before adding the water and vinegar to the hot oil, sprinkle just a few drops of the liquid into the oil.
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22
If the oil splatters, then it needs to cool before adding the full recipe amount.
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23
Continue to test the oil with mere sprinkles of vinegar and water until no splattering occurs.
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24
At this time, it will be safe to add the full amount of vinegar and water.
