Chiles En Nogada (Poblanos in Walnut Sauce)

8 Servings

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Chiles En Nogada (Poblanos in Walnut Sauce) Ingredients

10 Chiles poblanos, peeled and	Apricots in little cubes
Deveined*	Sauce:
Stuffing:	2 c Walnuts peeled, without the
1/2 kg Pork grounded	Papper peel, whites.
1/2 kg Beef grounded	1 1/2 c Cream (the best cream)
1 md Onion	1/4 Piece cream cheese, just for
1 c Red tomatoe pure	To add flavor and consistenc
2 Garlic cloves	1/2 To 3/4 cup of milk
Salt and pepper	Sugar
1/2 c Acitron chopped**	Cinamon powder
1/2 c Raisins	Salt
1/2 c Almonds chopped	Adorn:
1/2 c Pine nuts	Red pomegranate
1 c Fresh fruits: apple, pear,	Parsley leaves

Instructions for Chiles En Nogada (Poblanos in Walnut Sauce)

*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 Posted to CHILE-HEADS DIGEST V3 #115 Date: Thu, 26 Sep 1996 14:54:45 -0400 From: "Garry Howard"

Main Ingredient: BeefCuisine: Uncategorized