Mexico's favorite chile relleno, Chiles en Nogado, has its
roots in Cinco de Mayo, but can be enjoyed any time of
year. It is a festival or special type of dish that is
beautiful to behold.
The Chiles en Nogada were created as a special celebratory
dish in that the colors of red, white and green, the colors
of the Mexican flag were used. The traditional dish has
triple flavors of fruit and meat in the filling.
I simplified the recipe so that home cooks without hours
and hours of time for preparation could prepare it.
Following, I am sharing my favorite version of the recipe,
simplified. By the way, we make this in our week long full
participation cooking classes.
CHILES EN NOGADA (Stuffed Chiles with Walnut Sauce)
This special dish was created to celebrate the defeat of
the French, hence the traditional Mexican flag colors of
red in the pomegranate seeds, white in the walnut sauce and
green in the chiles.
For the Stuffing:
1 pound 92% lean ground beef
2 cloves garlic, minced
1/2 cup finely chopped onion
1/4 cup raisins
1/4 cup dried apricots, finely chopped
1 apple, finely chopped
2 large tomatoes, finely chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
A few grinds freshly ground pepper
1/4 cup dry sherry
1/2 teaspoon salt
For the Chiles:
8 medium chiles poblanos, parched, chilled and peeled
1/2 cup flour (if making batter)
For the Batter (optional):
5 eggs separated
1 1/2 teaspoons salt
2 Tablespoons flour
3 quarts vegetable oil
For the Sauce:
1 cup English walnuts, soaked in cold water overnight
1/2 cup slivered, skinless almonds
1/2 cup heavy cream
1 cup whole milk
6 ounces cream cheese
2 teaspoons finely chopped onion
1/4 teaspoon ground cinnamon
2 tablespoons dry sherry 1/4 teaspoon salt
For the Garnish Seeds from 1 large, or 2 medium
pomegranates and 1 bunch Italian flat leaf parsley,
coarsely chopped
1.The night before, soak the walnuts in cold water. They
have more flavor this way. If you do not do this, simmering
one hour in water in a covered pan will remove some of the
brown bitter skin, but soaking ahead is better.
2. Prepare the stuffing by frying the crumbled ground beef
in a shallow, large skillet. Add the onion and garlic and
cook and stir until the onion is clear. Add the remaining
ingredients and sauté over medium heat, stirring
frequently until mixture thickens, about 20 to 30 minutes.
3.Meanwhile parch the chiles, by first rinsing, then
piercing a small hole for team to escape a place on foil on
broiler pan or grill on top of the range or over. When
uniformly blistered and somewhat blackened, remove to ice
water and allow to cool. When cool, drain and peel, stuff
with the stuffing. If using a batter, dry thoroughly by
blotting between paper or cloth towels, then roll in flour
and set aside.
4.To prepare the sauce, remove the skin from the soaked
walnuts by vigorously stirring, draining, then rubbing them
in a cloth towel until the skins come off. Place the heavy
cream and milk in a blender jar, add the remaining
ingredients and process until a thick sauce results. Set
aside.
5.If frying, heat one-half inch oil to medium high heat,
about 375F. Prepare the batter, if using, for the chiles by
separating the eggs. Softly beat the whites, then beat the
yolks with a fork or simple whisk, then scatter the flour
over the yolks and mix together and slowly temper in a bit
of the softly beaten eggs whites, beating after each
addition. Beat the remaining egg whites to stiff peaks.
Then fold the whites into the yolk mixture, making certain
to keep the air in the meringue. Dip each stuffed chile
into the batter, and carefully lower into the hot oil.
Carefully turn to lightly brown each side.
6. Serve with the walnut sauce and garnish with pomegranate
seeds and coarsely minced parsley.
----------------------------------------------------
Jane Butel, the first to write about Southwestern cooking,
has published 19 cookbooks, several being best sellers. She
operates a full-participation weekend and week long
vacation cooking school, an on-line school, a cooking club,
a monthly ezine, a mail-order spice, cookbook, Southwestern
product business and conducts culinary tours and
team-building classes.
http://www.janebutel.com , 1-800-473-8226
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