Try this Chiles En Nogada (Chiles in Walnut Sauce) Pt 2 recipe, or contribute your own.
Suggest a better descriptionCrush the spices roughly and add them, with the rest of the ingredients to the meat mixture. Cook the mixture a few moments longer. Mash the tomatoes a little and add them to the mixture in the pan. Continue cooking the mixture over a high flame for about 10 minutes, stirring it from time to time so that it does not stick. It should be almost dry. Prepare the walnut sauce: Cover the nuts with boiling water and leave them to soak for 5 minutes. (If you leave them soaking too long the skin will become too soft and will be more difficult to remove.) Remove the papery brown skin--it should come off quite easily. Cover the walnuts with cold water and leave them to soak overnight. Blend all the ingredients until they are smooth. Prepare the chiles: Put the chiles straight onto a fairly high flame or under the broiler--not into the oven--and let the skin blister and burn. Turn the chiles from time to time so they do not get overcooked or burn right through. Wrap the chiles in a damp cloth or plastic bag and leave them for 20 minutes. The burned skin will then flake off very easily and the flesh will become a little more cooked in the steam. Make a slit in the side of each chile and carefully remove the seeds and veins. Be careful to leave the top of the chile, the part around the base of the stem, intact. (If the chiles are too picante, let them soak in a mild vinegar and water solution for about 30 minutes.) Rinse the chiles and pat them dry. Stuff the chiles until they are well filled out. Cover the chiles with the sauce and garnish with parsley leaves and pomegranate seeds. NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA garhow@hpubmaa.esr.hp.com Recipe by: The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3 Posted to recipelu-digest by "Christopher E. Eaves"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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