Chiles En Nogada
Ingredients| 12 poblano chiles, roasted and 1 peeled 1 cup ground veal 1 cup ground pork (with 30 percent 1 fat content) 1 tsp sea salt, or to taste 1/2 tsp freshly ground black pepper, 1 or to taste 1/4 cup vegetable oil 1/2 medium onion, finely chopped 1/2 cup almonds, chopped and toasted 1/2 cup pine nuts, toasted 2 cup chopped cactus 1/2 cup raisins 1 bunch epazote, chopped 1 1/2 cup fresh walnuts, skinned 1 cup milk 1 cup cream 1 seeds from two ripe 1 pomegranates 2 tbsp fresh parsley, finely 1 chopped |
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Make a vertical slit down the side of each chile and carefully remove
the seeds, leaving the stem intact. Mix the veal and pork in a bowl.
Add the salt and pepper. In a large heavy skillet, over a medium
heat, cook the oil with the onion until translucent. Add the ground
meat and cook, breaking up any clumps, about 5 to 7 minutes. Add the
almonds, pine nuts, cactus, raisins, and epazote. Cook and stir
constantly, until the meat is done. Remove the meat mixture from the
heat and let cool. Stuff the chiles with the meat mixture and put
them on an ovenproof platter, covered with loosely tented foil. Place
the platter in a warm oven while finishing the sauce. Place the
walnuts in a blender. With the motor running, add the milk slowly,
until smooth and thick. Add the cream and blend well. Cover the
chiles with the walnut sauce and garnish with the pomegranate seeds
and parsley.
Yield: 6 entree or 12 starter servings
TOO HOT TAMALES SHOW #TH6282
Servings:
4
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