The Serrano chili (Capsicum annuum), also known as the green chili, originates from Mexico. It’s small and cylindrical in shape, measuring between 5 and 15 mm wide and about 60 mm long.
As it ripens—usually after about 75 days—its color turns from green to red, and its heat level ranges between 10,000 and 25,000 on the Scoville scale.
This hardy little plant comes from the Mexican states of Puebla and Hidalgo. It grows as a bush, reaching between 60 and 120 cm in height, with dark green leaves and a wide-spreading crown.
The Serrano chili thrives both in pots and in the ground. When grown in pots, the plant tends to be more compact and stable, while those grown in the garden produce larger fruits and higher yields.
Serrano Chili Tacos
Ingredients
- 6 Poblano chilis
- 3 oz Oaxaca cheese, cut into thin strips
- 3 oz Panela cheese, cut into thin strips
- 1/4 cup flour
- 3 Serrano chilis
- 10 tomatillos
- 1/4 chopped onion
- 6 sprigs of finely chopped cilantro
- 1 cup vegetable oil
- 12 corn tortillas
- Salt to taste
Preparation
- Boil the chilis and tomatillos until tender, then let them cool. Place the Poblano chilis in a plastic bag to loosen their skins.
- Slice the cheese into long, thin strips. Peel and seed the Poblanos, making a small slit in each.
- Stuff the Poblanos with cheese, coat them lightly with flour, and set aside for frying.
- To make the tomatillo sauce, blend the Serrano chilis and tomatillos with a teaspoon of salt for about 3 minutes.
- Beat the eggs while heating the vegetable oil in a pan.
- Once the oil is hot, dip each stuffed chili into the beaten egg and fry until golden brown.
- Serve the fried chilis on corn tortillas, spoon over the tomatillo sauce, and garnish with onion and cilantro.
