Chef's Table

Chorizo Pumpkin Seed Stuffing-Filled Pasillas Peppers

Roasted pasilla peppers filled with a chorizo, pumpkin seed, Mexican bread and goat cheese stuffing. A perfect individual package for each guest.

CourseFamily Style, Pork
CuisineBeer Cuisine, Mexican, Thanksgiving Feast
Cooking Beer StyleAmerican Brown Ale, Vienna Lager
SeasonalFall Seasonal, Winter Seasonal
Food SectionChili Peppers, Garlic, Herbs, Onions, Pork, Sausage, Stuffing
Cooking MethodBaking with Beer
BreweryBeer Advocate
KeywordCooking with Beer

Servings	Prep Time
14guest	20minute

Cook Time

30minute

Servings	Prep Time
14guest	20minute

Cook Time

30minute

Ingredients

8each sweet sandwich rolls,such as Mexican Bolillo or Telera, cubed
2 1/2cup pumpkin or pepita seeds,shelled
1tablespoon oil, olive
1teaspoon salt, kosher
4ounce butter, unsalted
2pound sausage, chorizo,pork or beef, not Spanish style, casing removed
1tablespoon cumin, seedstoasted and ground
1tablespoon coriander seedstoasted and ground
1each onions, Spanish, large,peeled and chopped
6each garlic, clovespeeled and sliced
2each bay leavespreferably fresh
1bunch oregano, freshleaves only
24ounce beer,such as a American Brown Ale or Vienna Lager
16ounce cheese, goat,crumbled
salt, kosherto taste
10 – 14each pasilla peppers,one per guest

Instructions

Preheat oven to 350°F | 177°C. Arrange the cubed rolls into a single layer onto several sheet trays and toast the bread until it is light golden in color, about 15 minutes. Transfer them to a large bowl.
In a separate bowl, add the pumpkin seeds and coat with the oil and salt. Place onto sheet trays and toast for 10 – 12 minutes, or until golden brown.
In a large Dutch oven, over medium heat, add the butter and allow it to melt. Add the chorizo and break it apart with a spatula as it cooks. After about 6 minutes, add the cumin, coriander, onions and bay leaves. Cook for another 10 minutes, until the onions turn brownish-red in color. Add the garlic and oregano and cook for 3 minutes more. Deglaze the pan with your beer of choice and remove from heat. Pour this mixture over the bread cubes and add 2 cups of the pumpkin seeds and crumbled goat cheese. Lightly season with salt and pepper and toss to combine all the ingredients. Let the mix rest so the bread can absorb the beer from the chorizo.
Roast the pasilla peppers over an open flame burner or on a grill until all sides are slightly charred.
Place peppers in a large bowl and cover with plastic wrap, allowing them to steam for 20 – 30 minutes, making them easier to peel. Remove the charred skin and make a small slit on the side of each pepper, to extract the seeds.
To fill the peppers, take a medium-sized handful of the stuffing and lightly squeeze it, making a similar shape to the pepper. Insert the stuffing into the slit cut in each pepper, and using the palms of your hands, re-form the pepper by pressing it together. Place them into a lightly oiled casserole dish or roasting pan. Arrange the peppers in rows and heat through in the oven for about 20 minutes. Any remaining stuffing can be divided among ramekins and baked with the peppers.
Garnish the peppers with pomegranate seeds, toasted pumpkin seeds and some of the Walnut Brown Ale Sauce.