Ingredients

• 1 tablespoon fermented black beans, rinsed and minced
• 1 tablespoon garlic, minced
• 2 chopped jalapenos
• 2 chopped serranos
• 1 pound ground pork
• 1/4 cup cilantro, washed, dried, picked, and chopped
• 1 cup grated Mexican cheese, such as Manchego or Monterey Jack
• 4 large poblanos, blackened, peeled, seeds removed, slit up one side, and ready to stuff
• Salt and black pepper
• Corn oil, to cook
• 2 cups cooked long grain rice with a pinch of turmeric
• Corn Tempura batter, recipe follows
• Bandera Sauce Red, recipe follows
• Bandera Sauce Green, recipe follows
• Cilantro Crema, recipe follows
• Cilantro sprigs, for garnish
• 1/2 corn meal
• 1 cup rice flour
• 1 bottle ice cold sparkling water
• 4 plum tomatoes, blackened on dry skillet and peeled
• 2 cloves garlic, toasted in dry skillet
• 2 chipotle peppers, toasted whole in dry skillet
• Salt
• Black pepper
• 1 small onion, sliced
• 3 cloves garlic
• 3 green jalapenos, roasted, de-seeded, de-stemmed
• 1 cup chicken stock
• Corn oil, to cook
• Salt and black pepper
• 1 cup sour cream
• 1/4 cup chopped cilantro
• 1 lime, juiced
• Salt
• Pepper
• Cilantro, for garnish

Instructions

1. Preheat a fryer to 375 degrees F.
2. In a small saute pan coated lightly with oil, saute the black beans and garlic until soft, add the jalapenos, serranos, and saute 2 minutes, add the pork and cook about 8 to 10 minutes on low heat or until cooked through. Set aside and let cool.
3. Add the chopped cilantro and cheese. Stuff each chile full. Dip each one in the tempura batter and fry until golden brown, about 4 to 5 minutes. Season lightly with salt and pepper.
4. Plating: On a large plate, ladle each half with the red and green sauces, yin-yang-like, if possible. Place a small mound of rice in the middle of the plate. Top with a poblano chile, drizzle with cilantro crema, and garnish with a cilantro sprig.
5. In a large bowl, mix the cornmeal, and rice, and whisk in the soda until a pancake batter consistency is achieved.
6. Transfer all ingredients to a blender and puree until smooth. Season with salt and pepper.
7. In a saucepan, coated lightly with oil, add the onions and garlic and sweat until soft. Add the jalapenos, bell pepper, cinnamon, season, and stock. Reduce by 50 percent then transfer to a blender. Puree until smooth and check for seasoning.
8. Mix all ingredients together and refrigerate until needed.