Cascabel Chile Purée

8 to 10 dried cascabel chiles
2 cups chicken stock

Seed chiles and toast in a sauté pan. Put stock and chiles in a saucepan and simmer 15 minutes. Purée in a blender.

Marinade for Pork

1/2 cup chile purée (recipe above)
1 cup chicken stock
1/3 cup peanut oil
2 tablespoons chopped garlic
salt to taste
4 pork tenderloins, 4 to 6 ounces each, membrane removed

Combine first 5 ingredients in a bowl, add meat, and refrigerate at least 6 hours. Grill to desired doneness. Slice into medallions just before serving.

Cascabel Cream Sauce

1 1/2 cups chicken stock
1/3 cup chile purée (recipe above)
3/4 cup heavy cream

Reduce stock by half over high heat. Add purée and cream and reduce over high heat to desired thickness.

Chiles Rellenos

4 medium ancho chiles
1 cup cooked and seasoned black beans, well drained
1/4 cup mild goat cheese
1/2 cup grated sharp cheddar, such as Vermont
3 tablespoons chopped cilantro
2 to 3 tablespoons sliced green onions, tips and stems
beer batter (your favorite recipe)

Steam chiles 10 minutes or until pliable. Cool, slit lengthwise (making cut as short as possible), and remove seeds but not skins. Combine next 5 ingredients and stuff chiles (do not overfill). Dust chiles in flour and shake off excess. Hold each chile by stem and dip in batter. Deep-fry at 325 to 350 degrees until golden brown.

Wilted Red Chard

2 to 3 bunches red chard
2 tablespoons mild vinegar
2 tablespoons butter
salt and pepper to taste

Remove thick part of chard stems. Sauté leaves with remaining ingredients until just barely wilted.

To serve, place grilled pork medallions on top of sauce, with chiles rellenos and chard to side. Guacamole garnish optional. Serves 4.