Spice up your menu with these Mexican dishes

Chiles
Prepare a grill or preheat the broiler. Grill or broil whole chiles about four inches from the heat, turning them over occasionally, until evenly blackened on all sides, 15 to 20 minutes. Place the chiles in a paper or plastic bag and seal. Let stand until cool enough to handle and the skins have loosened, about 15 minutes. Peel off the skins. Cut a slit from the top of each down the side. Remove the seeds and veins. Set aside.

Stuffing
Preheat the oven to 400 degrees F. In a large skillet, heat the oil. Add the onion and sautee over medium heat unitl softened, about 5 minutes. Don’t let the onion brown. For the last 2 minutes, add the garlic. Add the shrimp, calamari, and scallops, and sautee for 2 minutes, or until just cooked through, being careful to not overcook. Add the cilantro, salt, pepper. Remove from the heat. Add the 1/2 cup chile de arbol sauce. Spoon the stuffing into the chiles. Place in a baking pan lined with aluminium foil. Top with the cheese.

Bake the stuffed chiles until heated through and the cheese is melted, 10 to 15 minutes.

To serve
In the center of each of 4 large salad plates, spoon 1/4 cup of the black bean puree. Place a chile on the puree. Drizzle with chile de arbol sauce and then the crema fresca.

Tomatillo-Poblano Broth
Core and seed the poblano chiles. Cut into chunks. Remove all the papery husks from the tomatillos. Rinse the tomatillos well to remove any stickiness. Cut in half, or quarters if large.

In a small bowl, stir together the hot pepper sauce, Maggi sauce, lemon juice, honey, salt and pepper.

In a food processor, working in batches if necessary, puree through a medium sieve placed over a non-reactive large bowl, pressing on the solids with a rubber spatula to release the liquid. Discard the solids. Stir the hot pepper sauce mixture into the tomatillo-chile liquid.

Tuna
Remove any skin or small bones from the tuna. Cut into 1/4-inch cubes. Add the tuna, mango, and onion to the tomatillo broth. Cover and refrigerate 1 hour, stir occasionally.

To serve
Divide the ceviche mixture among 8 martini glasses or shallow bowls. If desired, garnish each with a mango wedge and corn tortilla chips.