Monday, October 17, 2011
The variety of Mexican food makes it one of my favorites in the world. Among the Mexican food dishes that I love is the famous Chiles in Nogada.
Chiles in nogada is a wonderful dish consisting of a poblano chile, white walnut sauce and red pomegranate- the colors of the Mexican flag.
• 6 large green poblano chiles, for stuffing
• 3/4 cup crema or sour cream
• 1/2 teaspoon sugar
• 1/4 cup evaporated milk
• 1/2 cup finely chopped walnuts
• 1 pomegranate, seeds separated
• 1/2 lb ground pork or beef
• 3 garlic cloves
• 1/4 of an onion, peeled and diced
• 1 tablespoon olive oil
• 1 apple, peeled, cored and seeded, coarsely chopped
• 2 tablespoons unsalted almonds, chopped
• 1/4 teaspoon cinnamon
• pinch of nutmeg
• 1/4 teaspoon cumin
• 1 bunch fresh parsley, coarsely chopped
• 2 tablespoons raisins, softened in warm water
• 3 eggs
Roast the poblano chiles and remove the skins and seeds. Heat the olive oil over medium heat in a large pan. Add in the beef and brown until nearly done. Add in the garlic, onion, apple, almonds, cinnamon, nutmeg, cumin, pinch of salt and pepper and cook for about 5 minutes.
Beat the egg whites to stiff peaks with a mixer or a whisk. Fold in the egg yolks and a pinch of salt. Dip each stuffed poblano chile in the egg mixture and fry until golden brown.
Stuff the chiles with equal portions of the stuffing. Blend or mix the crema, walnuts and sugar with the evaporated milk. Pour over the freshly cooked poblano chiles and sprinkle with pomegranate seeds.