Chiles en Nogada (poblanos in walnut sauce)
Categories: Beef, Vegetables, Main Dish
Yield: 8 Servings
10 Chiles poblanos, peeled and
Deveined*
Stuffing:
1/2 kg Pork grounded
1/2 kg Beef grounded
1 md Onion
1 c Red tomatoe pure
2 Garlic cloves
Salt and pepper
1/2 c Acitron chopped**
1/2 c Raisins
1/2 c Almonds chopped
1/2 c Pine nuts
1 c Fresh fruits: apple, pear,
Apricots in little cubes
Sauce:
2 c Walnuts peeled, without the
Papper peel, whites.
1 1/2 c Cream (the best cream)
1/4 Piece cream cheese, just for
To add flavor and consistenc
1/2 To 3/4 cup of milk
Sugar
Cinamon powder
Salt
Adorn:
Red pomegranate
Parsley leaves
*The size have to be large, if you cannot get large chiles you can use
littles, but need to buy more, is difficult to make the exactly
amount of chiles and stuffing.
**acitron: a citron dried and made into sweetmeat; candied lemon.
This is what my dictionary says, if you cannot get it do not worried,
make the recipe with the other ingredients.
***The walnuts need to be peeled before, you can let them in some
water on the refrigerator.
Prepare the stuffing:
In a sauce pan put vegetable oil, in the blender make a pure with
onion and garlic, add to the vegetable oil when it is hot, let the
onion fry until be brown (not black). Add the meats, let cook until
the meats loose all the water and looks a little brown, add the red
tomatoe puree, add salt and pepper and let it boil, add the fruits
chopped and let cook until will be dry. Let cool.
Sauce:
Mix all in the blender until be soft and have a sauce consistency,
try and season with salt and cinamon, this sauce will be cold over
the stuffing chiles.
Serve:
Fill all the chiles with the meat, there are two ways for to serve:
1.- Mix 4 eggs whites until be hard, add the yolks and mix, cover the
chiles with this mix and put them to fry in some vegetable oil. let
cool and cover with the white sauce, adorn with the pomegranate and
some little parsley leaves.
2.-Without using the eggs and oil, I prefer in this way, just after
fill them put over the white sauce and adorn with the pomegranate
just a few seeds for to add red color to the dish, because this dish
have the mexican flag colors: green, white and red, and also adorn
with some little parsley leaves.
Patricia Wriedt
MMMMM