Encurtidos (4) Recipe

Prepare jalapeños

Wash and dry the jalapeños. Using a small sharp knife, make a lengthwise slit along one side of each pepper and carefully remove seeds and membranes with a small spoon or melon baller to create a cavity, leaving the stem intact if desired for presentation. Rinse inside if necessary and pat dry.

Prepare shrimp filling

Cut the shrimp into small 1/4-inch pieces. In a bowl, combine chopped shrimp, crumbled queso fresco, chopped cilantro, lime juice, 1/2 tsp kosher salt and 1/2 tsp black pepper. Mix until evenly combined. Taste and adjust seasoning slightly; mixture should be savory but not overly salty.

Stuff peppers

Using a small spoon, pack about 2 tablespoons of the shrimp-queso mixture into each jalapeño cavity, pressing gently so filling is compact but not overstuffed. Set stuffed peppers aside on a plate.

Make brine

In a small saucepan combine white vinegar, water, sugar, 1 tsp kosher salt, smashed garlic clove and peppercorns. Bring to a gentle simmer over medium heat just until sugar and salt dissolve, about 2–3 minutes. Remove from heat and let cool 5 minutes.

Pickle stuffed jalapeños

Place the stuffed peppers in a jar or heatproof container. Pour the warm brine over the peppers until submerged. Let sit at room temperature until the brine cools to room temp, about 20–30 minutes. For a quick recipe you can proceed to fry once cool; for more flavor refrigerate for at least 1 hour or up to 24 hours. Remove peppers from brine and pat lightly dry before battering.

Prepare batter

In a medium bowl whisk the eggs until frothy. Add the flour, cornstarch, baking powder and salt. Gradually whisk in cold water until a smooth, slightly thick batter forms (should coat the back of a spoon). Keep batter cold (you may set bowl over another bowl with ice briefly) — cold batter yields a crisper fry.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of 3–4 inches (about 400–500 ml depending on your vessel). Heat the oil to 180°C (350°F). If you don't have a thermometer, test by dropping a small amount of batter — it should sizzle and rise immediately without burning.

Batter and fry stuffed jalapeños

Working one or two at a time, hold each stuffed jalapeño by the stem and dip fully into the batter, letting excess drip off. Carefully lower into the hot oil. Fry 2–3 minutes, turning once, until batter is golden brown and shrimp filling is cooked through. Internal temp of shrimp should reach 63°C (145°F). Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with remaining peppers. Keep warm in a low oven (90–100°C / 200–210°F) if needed.

Assemble

Place the fried stuffed jalapeños on a serving plate. Spoon about 1–2 tablespoons of Salsa Española over each pepper (spread thinly so it covers the top). Sprinkle shredded Jack cheese evenly over the peppers.

Melt cheese

Place the plated peppers under a broiler for 1–2 minutes or use a kitchen torch to gently melt the Jack cheese until just melted and slightly bubbling — watch carefully to avoid burning. Remove from heat.

Serve

Serve four encurtidos on a plate with a small bowl or quenelle of guacamole (about 30 g per pepper) on the side, lime wedges and a sprinkle of chopped cilantro. Recommend enjoying while warm.