About the Recipe
Xcatic chiles are very popular in Mayan cuisine, used for salsas, soups and other preparations.
Ingredients
4 pieces Xcatic chiles (banana peppers or similar as sustitute)
1 pound smoked Marlin or smoked tuna ( white fish or shrimp as sustitute)
1/4 onion (chopped)
1 garlic clove (chopped)
1 toma tomato (chopped)
2 tbspoons cappers
2 tbspoons chopped green olives
1/3 cup extra virgin olive oil
1 bayleaf
2 oz white wine
1/2 cup tomato puree
1 can whole black beans
1 tbspoon lard
1 teaspoon garlic powder
1 tbspoon chipotle puree
3 avocado leaves
Preparation
Seed the chiles by making an incision lengthwise and use a spoon to dislodge the seeds and the membrane, rinse with lots of water and save for later. IMPORTANT, use gloves in this process.
Char the chiles in the gas stove, if you don´t have one, use a torch to char the skin of the chiles.
Saute in a pan the tomatoes, garlic, onions, olives, capers with the olive oil for 2 minutes, then add the shredded fish (if smoked), the tomato puree, bayleaf and the white wine. Cook for 6 more minutes until liquid has reduced.
For the black bean sauce, blend the content of the beans can, add the garlic and chipotle, take if to a cacerole with the lard and add the avocado leaves. simmer for 5 minutes and reserve.
Stuff the chiles with the fish and put them in a pan, low heat to have them ready to serve.
For serving, use a soup ladle and serve in the center of the plate, then place the chile and enjoy!
Note: This dish can be served with rice and tortillas.