Ingredients

• 1/2 red onion, halved and thinly sliced
• 1/3 cup fresh lime juice (from about 5 limes)
• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons dried oregano, crumbled
• Salt
• For the sauce:
• 2 tomatoes, cored
• 1/4 white onion
• 3 cloves garlic
• 1 tablespoon vegetable oil
• For the jalapenos:
• 1 tablespoon vegetable oil, plus more for frying
• 16 jalapeno peppers
• 1 small red potato, diced
• 1 small carrot, diced
• 2 tablespoons finely diced white onion
• 1 clove garlic, minced
• 8 ounces ground beef
• 1/4 cup raisins
• Salt and freshly ground pepper

Browse by ingredient

Instructions

1. Make the pickled onion: Combine the red onion, lime juice, olive oil, oregano and 1/2 teaspoon salt in a small bowl. Let stand 30 minutes or up to 1 day; drain.
2. Meanwhile, make the sauce: Fill a medium pot with water and add the tomatoes, onion and garlic. Bring to a boil and turn off the heat; let cool. Drain the ingredients, then transfer to a blender and puree until smooth; season with salt. Heat the vegetable oil in a medium saucepan; add the tomato mixture and cook until slightly reduced, about 10 minutes. Set aside.
3. Prepare the jalapenos: Heat 1/2 inch vegetable oil in a large saute pan over medium-high heat until very hot. Fry the jalapenos until blistered, 3 to 4 minutes per side. Transfer to a paper towel-lined plate to drain, then place in a bowl and tightly cover with plastic wrap. Let steam about 15 minutes, then peel off the blistered skins using a paring knife or rub with a kitchen towel. Using a sharp small knife, cut a T in each jalapeno, starting at the top of the pepper and running almost to the bottom. Using a very small spoon or the tip of the knife, carefully remove the seeds and veins. Set the peppers aside.
4. Make the filling: Heat 1 tablespoon vegetable oil in a medium skillet. Add the potato and cook, stirring, until golden and crisp, about 10 minutes. Transfer to a plate using a slotted spoon. Add the carrot, onion and garlic to the skillet; cook, stirring, until fragrant, 5 minutes. Add the beef and cook, breaking up the meat, until it starts browning, about 5 minutes. Add the raisins and potato. Cook, stirring, until the meat is cooked through, about 10 more minutes. Season with salt and pepper.
5. Reheat the sauce, adding up to 1/2 cup water if it is too thick. Divide the beef mixture among the jalapenos. Top with the tomato sauce and pickled red onion.
6. Photograph by Dave Lauridsen