Please download the latest version of Microsoft Media Player Ingredients Amount Yield: 12 portions   Hot Smoked Beef Shoulder, cut 1/4" x 1/4" x 1" 2 cups Jicama, 1/4" dice 1 cup Corn, blanched and kernels cut from the cob 2 ears Poblano chile, roasted, peeled and sliced into 1/4" strips 2 ea. Avocado, 1/4" dice 1 ea. Cilantro, chopped 3 Tbsp. Lime juice 1/4 cup Olive oil 3 Tbsp. Salt To taste Pickled Ancho Chiles 12 ea. Cabbage, shredded 5 cups Radishes, sliced 1 bu. Pickling liquid 1 1/2 cup Queso cotija or feta, crumbled 3/4 cup Cilantro sprigs 1/2 bu. Method 1. Mix together the first 6 ingredients in a large mixing bowl. Dress this mixture with lime juice and olive oil and season with salt. 2. Stuff each of the pickled ancho chiles generously with the salad from step one. Reserve. 3. To serve, mix together the cabbage and the radishes and divide this between 12 serving plates. Place one of the stuffed chiles on each of the plates with the opening to the top. Drizzle each plate with 2 to 3 tablespoons of the pickling liquid. Sprinkle on the crumbled cheese and garnish with a few cilantro sprigs.

Take a moment to tell us who you are: Please fill out our User Survey
Copyright 2004 The Culinary Institute of America. All Rights Reserved. Read our Privacy Policy.
Menu system by Milonic