Today is Friday.... usually it's fish or something like that, so I will be good and go with the flow. Today will be Chiles Poblanos rellenos de Atun Ahumado (how's that for a cool title?)..... Stuffed Poblanos with Smoked Tuna in English and not only sounds good but makes a lovely lunch offering for anyone.
You will need: Poblano Peppers (one for each), Smoked Tuna (Walmart has the best, not so frozen, although Mega Balcones has it too), Tomato, Onion, Cilantro, Lemon, Mayonnaise, Catsup, Canned Corn, Canned Peas & Carrots, Habanero Salsa, Mixed greens for salad, carrots, oil, vinegar, oregano, laurel (bay) leaf, salt & pepper
First you need to roast the peppers over a flame until they all evenly charred. Put in plastic bag to sweat and cool. Once cooled, take all the skin off (the black off) by peeling (DO NOT RUN UNDER A FAUCET) as this will strip the chile of it's oils and you will loose flavor, ok? Take a small knife and make a slit down the side to open a pocket and take out the seeds and veins.
Make a vinagrette: oil, white vinegar, salt & pepper, bay leaf, oregano, tbls of water and put in a tupperware dish; lay chiles here, cover and make sure they are all moistened. They should marinate for a day or so in the fridge. (I always have some in the fridge because they can be used for lots of things as you shall see)
Take the smoked tuna and put in food processor along with mayonnaise, catsup, lemon juice, habanero salsa and process until it becomes a spread or as chunky as you like. Transfer to bowl
and taste to make sure you are on the right path. Chop into cubes to achieve Pico de Gallo, tomato, onion, cilantro. Add Pico de Gallo to tuna along with canned veggies. You now have a great Smoked Tuna Salad or Spread (you can use on toasted baguette, crackers, chips, sandwiches, tortas, etc.
Take the chiles out of the marinade (you can reserve it and use as salad dressing on greens) and stuff with the salad...... Mix the greens in a bowl and using the vegetable peeler, make some carrot peels and/or beet peels for the greens, add some cilantro leaves and/or red onion (optional). Make a bed of the greens on your plate and lay a stuffed chile on top, drizzle with the marinade..... Enjoy!