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Chiles en Nogada
Stuffed Poblano Chiles with Walnut Sauce
From
Zarela
Martinez,
This dish is one of the crowning glories
of Mexican food. It is traditionally served during August and September
when the walnuts are newly picked and the pomegranates are in season. It
makes a wonderful seasonal appetizer.
I N G R E D I E N T S
4-Medium
ripe tomatoes (About 2 pounds)
12-Large poblano chiles
Vegetable oil for frying
2-Small green or other cooking apples, peeled and cut into 1/2-inch
cubes
4-Ripe, firm peaches, peeled or 1/2 cup dried, diced
2- Small ripe plantains, skin removed, diced
6-Tablespoons diced preserved citron, diced
6-Tablespoons dark or golden raisins softened in 1 cup dry sherry
l-Cup unsalted butter or vegetable oil
2- Medium onions, finely diced
4-Cups shredded cooked pork butt - (Salt and freshly ground black pepper
to taste)
1-Teaspoon canela (True Ceylon cinnamon)
Nogada Sauce (Recipe follows)
1- Cup pomegranate seeds
50-Italian parsley leaves
I N
S T R U C T I O N S
Heat heavy cast-iron
skillet or griddle over high heat until a drop of water sizzles on
contact. Roast the tomatoes, turning several times, until blistered on
all sides. Let cool until just cool enough to handle. Peel the tomatoes,
remove the seeds and chop finely. Set aside.
Wash the poblano chiles and thoroughly dry them. Make a small (l to l
l/2 inches long) lengthwise slit in each chile. Pour oil into large
heavy skillet to a depth of about l/2 inch and heat over high heat until
very hot but not quite smoking. Fry the chiles, 3 at a time, turning
once or twice, until they puff up and take on an olive-beige color.
Remove from pan as they are done. Carefully peel chiles under cold
running water. Very gently pull out seeds through the slit in each
chile, being sure not to tear the flesh. Set aside.
In large skillet, melt the butter or vegetable oil over medium heat
until very hot and fragrant. Add the onion and garlic and sauté for 3
minutes. Add fresh and dried fruit and sauté for 3 minutes. Add the
spices and pork and cook, stirring to combine, for 2 minutes more.
Season with the canela, salt, and pepper to taste. Carefully fill the
mixture into the chiles through the slit in each. Bake on greased baking
sheet or shallow pan for 5 minutes. Cover the chiles with the nogada
sauce and sprinkle with pomegranate seeds and a few leaves of Italian
parsley. Chiles may be served warm or at room temperature.
Nogada - Walnut Sauce
2 cups walnuts
1 pound queso fresco or cream cheese
1 cup milk
2 small French rolls soaked in milk until softened and squeezed dry
2/3 cup dried sherry
1/2 teaspoon ground canela (true Ceylon Cinnamon or use 1/4 teaspoon
U.S. cinnamon 1 tablespoon sugar, or to taste
Soak the walnuts in cold water or milk for three hours or overnight in
water to cover. Discard the soaking liquid Grind the walnuts in the food
processor or blender with the French roll, cheese, cream or milk, the
sherry, cinnamon, sugar and salt. |
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