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Entree
Mexican
4 servings
15 minutes
40 minutes
¾ cup dark beer
1 large egg, lightly beaten
¼ cup milk
1¼ cup all-purpose flour
1 tablespoon butter, melted
Salt and fresh ground black pepper
4 tablespoons goat cheese, crumbled
4 tablespoons Monterey Jack Cheese, grated
4 Pasilla peppers, roasted, seeded, and peeled
2 cups yellow cornmeal
3 cups peanut oil
Cilantro sprigs and mixed greens for garnish
2 tablespoons oil
1 medium onion, coarsely chopped
2 organic garlic, minced
1 jalapeno pepper, minced
1 cup white wine
3 cups black beans, drained
3 cups chicken stock or vegetable stock
2 tablespoons cumin seed, toasted
Salt and fresh ground black pepper
1 medium organic tomato, coarsely chopped
2 tomatillos, husks removed and coarsely chopped
In a large saucepan over medium heat; heat the oil and sweat the onion, garlic, and jalapeno. Add the wine, raise the heat, and reduce until the liquid is almost completely evaporated. Add the beans and stock, reduce the heat, and simmer for 30 minutes. Add the cumin and salt and pepper to taste.
Place in food processor, and process to a smooth puree.
Before serving bring to room temperature and add the tomato and tomatillos.
In a mixing bowl combine the beer, eggs, milk, flour, and melted butter, and mix well. Add salt and pepper to taste and set aside.
Mix together the cheeses and stuff the peppers with them. Batter lightly and dredge in cornmeal.
In a large frying pan over high heat, heat the oil to 375°F, or until a drop of batter sizzles. Fry the peppers, turning until lightly browned, about 4 minutes. Drain briefly on paper towels.
To serve, spoon a layer of Spicy Black Bean Sauce on a plate and place a pepper on top of the sauce.
Garnish with greens and cilantro.
