Chiles Polkos (tuna stuffed)

Directions

1. Gas stove method: Lay chiles on their sides, on racks of burners and turn flame on high. Char them turning with tongs, until skins are blackened, 3 to 8 minutes.OR Broiler method:Preheat for 10 minutes, put chiles on a broiler pan about 2 inches from heat, turn them frequently until skins are blistered and charred, about 5 minutes
2. Transfer peppers or chiles to a bowl and let stand, covered, until cool enough to handle, keep bowl aside
3. Wearing rubber gloves to handle chiles, peel and make a slit on one side (don't cut off tops) to carefully discard seeds and ribs. Place chiles back in the bowl
4. Slice onion 1/4" thick. Quick saute in a pan using olive oil, transfer onions and oil to the bowl with chiles
5. Mix vinegar, water and oregano, salt and pepper to taste; pour over the chiles and let rest at least a couple of hours. Can be prepared one or two days ahead and keep covered in fridge.
6. Transfer chiles and onions to let dry over paper towel
7. Place drained tuna, coarsely chopped pecans, 7 oz of crumbled cheese (reserve some for decoration) and sour cream in a food processor bowl. Using short pulses mix to get an homogeneous paste. Let it with some texture, doesn't need to be a fine puree
8. Stuff each chile using a spoon through the slit on its side, place on a serving plate, put the pickled onions on top and sprinkle the reserved crumbled cheese.
9. Serve at room temperature with a side of fluffy white rice. Enjoy!