Australian Gourmet Traveller - (11)November 2019 (1)

6 corncobs

2 tbspgrapeseedoil

Arbolchillies(totaste;

optional,seenote)

½ onion,finelydiced

½ tspsmokedpaprika

Juiceof1½limes,plus

extralimewedgestoserve

Sourcreamorwhole-egg

mayonnaise,toserve

2 tbspcoarselychopped

coriander

Chillipowder,toserve

1 Preheata barbecue,
preferablywoodfireor
coal,tohigh.
2 Cookcornin a large
saucepanofboilingsalted
wateruntiltender(8 minutes),
then drain well.

Esquites
SERVES 6-8 // PREP TIME 10 MINS // COOK 20 MINS

“Weservethisstaplestreetsnacksimplywithourownhouse-made
cultured cream and a side of lime,” says Lewis.Pictured p100.

3 Brushcornwithhalftheoil,

thengrill,turningoccasionally,

untilwellcharredallover

(8minutes).Removefrom

grillandcutkernelsoffcob.

4 Heatremainingoilin a

fryingpanovermediumheat.

Addchillies,corn,onionand

paprika,andcook,tossingto

combine(2minutes).

5 Transfercornmixtureto

plates(removearbolchillies),

squeezeoverlimejuiceand

topwithsourcream,coriander

anda pinchofchillipowder.

Servewithlimewedges.

NoteArbolchilliesare

availablefromselectMexican

foodshopsandTheEssential

Ingredient,andonlinefrom

fireworksfoods.com.auor

poblanomexican.com.au.

1 kgfinelymincedpork

25 gmseasalt

2 heapedtsppaprika

2 heapedtspancho

chillipowder(seenote)

2 largegarliccloves,

finelychopped

450 gmbiteycheesesuch

ascheddar,finelydiced

PICKLEDJALAPEÑOS

30 freshgreenjalapeños,

washed

300 mlricevinegar

orothermildvinegar

120 gmcastersugar

TOMATOANDPORK-FAT

DRESSING

4 large,veryripetomatoes,

halved

80 gm (½ cup) lard

Porkrellenos

SERVES 6-8 // PREP TIME 20 MINS // COOK 10 MINS (PLUS PICKLING)

“Thesearea takeonpoppers,grilledanddressedwithpork

fatandtomato,”saysLewis.“Justaddbeerandyou’reset.”

Start this recipe a day ahead to pickle the jalapeños.

Pork rellenos

1 Forpickledjalapeños,slit

jalapeñoslengthwaysand

placein a container.Combine

vinegar,sugar,600mlwater

anda pinchofsaltina

saucepanandbringtothe

boil,thenpourliquidover

jalapeños.Cool,thenrefrigerate

topickle(overnight).Thenext

day,usea teaspoontoremove

seedsfromjalapeños.

2 Fordressing,squeezejuice

fromtomatoesandsetaside.

Heatlardin a saucepanover

mediumheatuntilalmost

smoking(1 minute),thenremove

fromheatandcoolslightly.

Addtomatojuiceandseason

withsalttotaste.

3 Preheata barbecue,

preferablywoodfire,to

high.Combineingredients

(exceptcheese)in a bowl.

4 Place1 heapedtbsppork

mixturein yourhand,addsome

cheese,thensmoothover

mixturetoformtheshapeof

thejalapeñoandstuffinto

jalapeñoslit(mixtureshould

overflowslightly).Repeat

withremainingporkmixture,

cheeseandjalapeños.

5 Grilljalapeños,meat-side

down,untiltheyhavea little

bitofcolour,a charredflavour

andmeatfillingis cooked

(3minuteseachside).Pour

overwarmdressingtoserve.

NoteAnchochillipowderis

availablefromselectMexican

foodshops,Herbie’sSpices

(herbies.com.au),TheEssential

Ingredientandonlinefrom

fireworksfoods.com.auor

poblanomexican.com.au.➤

GOURMET TRAVELLER 107