Title:Chiles En Nogada (Stuffed Chiles In Walnut Cream Sauce)
Ingredients: 6 Servings
Method of Preparation: From "Mexican Cooking at the Academy" by the California Culinary Academy This dish was developed in celebration of the Independence of Mexico. The colors of the Mexican flag are represented by the white nogada sauce, the green chile and the cilantro garnish, and the red pomegranate seeds. The nogada is a delicate-flavored walnut cream sauce served cold over a warm chile that has been stuffed with picadillo. For patriotic occasions nuts and pieces of fruit are added to the picadillo. 6 fresh poblano chiles, roasted and peeled, leaving on stems Picadillo 1 pound lean beef, coarsely chopped or cooked and shredded 2 Tbl. lard or oil 1 onion, diced 1 clove garlic, minced 2 tomatoes, chopped 1 apple, peeled, cored, and chopped 1/4 cup seedles raisins, plumped 1/8 tsp. ground cinnamon 1 pinch each: ground cloves and ground cumin 1/2 cup broth or water salt to taste. Pomegranate seeds (for garnish) cilantro leaves (for garnish) Walnut Cream Sauce 1 cup walnuts 1 cup sour cream 2/3 cup half-and-half 2 Tbl. brandy 2 tsp. sugar 1/4 tsp. ground cinnamon Picadillo: Saute meat in the oil or lard until browned. Add onion and garlic and cook until soft. Add tomatoes, apple, raisins, cinnamon, cloves, cumin, and broth. Simmer until liquid has been absorbed (about 25 minutes). Check the seasoning and salt to taste. Makes enough filling for 8 - 10 empanadas. Walnut Cream Sauce: Place walnuts in blender, cover, and finely grind. Remove and place in a bowl. Add sour cream, half-and-half, brandy, sugar, and cinnamon; stir until smooth. Chiles en Nogada: Carefully slit each chile lengthwise along one side; remove seeds and veins. Fill each chile with approximately 1/2 cup picadillo, place in a baking pan, and keep warm in a 300-deg. F. oven while preparing sauce. To serve: Place the warm chiles on individual serving plates, top with approximately 1/4 cup cold Walnut Cream Sauce, and garnish with a few pomegranite seeds and cilantro leaves.
Paid Members can add this recipe to thier Private Collection.
Paid Members or Free Members can add this recipe to
their Favorites Collection.
