Chiles En Nogada No Egg Batter Food

CHILES IN SAUCE: CHILES EN NOGADA

Steps:

• Roast poblano chiles over open flame. Cool in a paper bag, remove skin and seeds.
• For the nogada, in a blender add the nuts, the almonds, and the fresh cheese. Control the thickness of the mix by adding milk and sherry, and season with sugar as needed. Set aside.
• In a saute pan, add the lard, onion, and garlic, then add meats and saute. Season with a little salt and pepper.
• In a mixing bowl, combine the biznaga with the clove, cinnamon, black pepper, and pour into the mix seasoning with sugar and salt.
• Blend all fruits, olives, capers, almonds, and dry sherry. When the mix is cool, stuff the chiles with it. In a mixing bowl, whisk the egg whites until foamy, then add blended yolks.
• In a frying pan, heat oil. Cover stuffed chiles with a thin coat of flour and then into the egg batter. Fry the chiles until golden brown. Turn chiles as they cook to make a nice round shape.
• Put the fried chile on a decorative platter, cover the whole chile with the nogada, and sprinkle pomegranate seeds on the top, and garnish with two sprigs of fresh parsley.

CHILES EN NOGADA

Steps:

• For the chiles: Heat a large skillet over high heat. Add the canola oil when hot. Add the chicken and saute until the chicken starts to turn white, 7 to 8 minutes. Add the onions and continue to saute until the onions are translucent, 3 to 4 minutes. Add the apple, apricot, pear, raisins and garlic and saute until they begin to soften, about 1 minute. Add the tomato paste and stir so the paste coats all of the ingredients. Add the red wine and cook until the chicken is tender, about 5 minutes. Season with salt and pepper and let cool slightly. Remove the seeds from the peppers by making one long slice down the sides, stuff them with the chicken-fruit mixture and keep warm until ready to serve.
• For the nogada sauce: Heat the oil in a saute pan over medium-high heat, add the shallots and saute until translucent, about 3 minutes. Add the garlic and continue to saute until the garlic has turned a light caramel color, about 1 minute. Add the white wine and reduce until almost gone, 3 to 4 minutes. Add the cream and simmer until reduced by half, 5 to 7 minutes. Season with salt and pepper and finish with the almonds.
• For serving: Place each stuffed pepper on a plate and spoon some of the nogada sauce over top. Garnish with the cilantro and pomegranate seeds.

CHILES EN NOGADA

Steps:

• For the chiles: In a medium saute pan over medium heat, heat the vegetable oil. Add the chicken and cook until it starts to turn white, about 5 minutes. Add the onions and cook until translucent, about 5 minutes. Add the apples, apricots, cranberries, pears, raisins and garlic and cook for 2 minutes. Stir in the tomato paste and cook for 2 more minutes. Add the wine and simmer until the chicken is tender, about 5 minutes. Season with sugar, salt and pepper, and then remove from the heat.
• Stuff each roasted poblano pepper with one-quarter of the chicken mixture and set aside.
• For the sauce: In a medium saute pan over medium-low heat, cook the shallots in the vegetable oil until translucent, about 3 minutes. Add the garlic and cook until it turns a light caramel color, about 5 minutes. Add the wine and simmer until it is almost completely evaporated, about 15 minutes. Add the heavy cream and simmer until reduced by half, about 15 more minutes. Stir in the almonds and season with salt and pepper.
• To serve, place each stuffed poblano pepper on a plate and top with 2 tablespoons sauce. Garnish with the cilantro and pomegranate seeds.

DIANA DáVILA'S CHILES RELLENOS

Steps:

• Prepare the sauce: In a large bowl, toss plum and cherry tomatoes with 1 teaspoon salt. Use your hands to smush the tomatoes until their skins soften and break apart, then let sit for 20 minutes.
• Meanwhile, in large pot or Dutch oven, heat oil over medium heat. Add onion, garlic, sliced chiles and 1/2 teaspoon kosher salt. Cook, stirring occasionally, until vegetables are softened but not browned, 8 to 10 minutes. Stir in tomatoes and their liquid, bring to a simmer, and continue to simmer for 20 minutes.
• Stir in carrot juice, stock and 1/2 teaspoon salt, and simmer for another 20 minutes. The sauce should be thin and brothy. Use an immersion blender (or transfer mixture to a regular blender) and blend briefly; the mixture should still be somewhat chunky. Taste and season with more salt if necessary. (Sauce can be made up to 3 days ahead.)
• Make the filling: In a large skillet, heat the duck fat or oil over medium heat. Add the onion, apple, garlic and salt, and cook, stirring, until the apples and onions soften, 8 to 10 minutes. Stir in raisins, vinegar and brown sugar, and cook until reduced to a glaze, about 4 minutes.
• Stir in pork and red-pepper flakes, and use a metal spoon to break up the pork into pieces. Cook until pork is no longer pink and much of the liquid has evaporated, about 10 minutes. Raise the heat and let the pork take on a little color at the edges, 5 to 10 minutes longer. Remove from heat. (Filling can be made up to 3 days ahead.)
• Roast the poblanos: Heat the broiler, and line a rimmed baking sheet with foil. Arrange poblanos in an even layer, and broil until blackened on one side, 4 to 6 minutes. Turn over and blacken the other side, another 4 to 6 minutes, then transfer to a large heat-proof bowl. Cover and let steam until softened, 10 to 15 minutes.
• Peel the blackened skin off the poblanos, then cut a slit in one side of each pepper and remove seeds (keep the stems). Using paper towels to wipe away the skins and slippery seeds can help with this task.
• Stuff the poblanos with the filling, folding poblano seams together. Place flour on a plate, and gently roll stuffed peppers in flour to coat. Transfer to a rimmed baking sheet and freeze for 20 to 30 minutes. (Freezing is optional, but this will make them easier to fry.)
• Make the batter: Place egg yolks in a large bowl and beat until frothy. Place egg whites in the bowl of an electric mixer and whip to stiff peaks. Fold the egg yolks into the whites, along with a pinch of salt.
• Heat 1 1/4 inches of vegetable oil in a large skillet over medium heat (it's hot enough when a drop of batter sizzles in the oil). When hot, dip one pepper by its stem into egg batter, then transfer to hot oil. Fry until golden on all sides, about 3 to 4 minutes per side. Repeat with remaining peppers, making sure not to crowd the pan. Transfer fried peppers as they cook to a wire rack placed over a rimmed baking sheet, and immediately sprinkle with salt.
• When all the peppers are fried, reheat sauce. Lower peppers into sauce and simmer for 2 to 3 minutes, so the batter absorbs the sauce. Transfer to serving plates and spoon more sauce on top. Sprinkle with epazote, if using, and cilantro.

CHILES EN NOGADA

Steps:

• For the sauce: In a blender combine first 4 ingredients until smooth.
• The sauce is to be served at room temperature, do not heat.
• For the filling: In a large sauté pan cook onion and garlic in oil over medium heat until golden brown.
• Add remaining ingredients and cook until beef is done.
• Stuff chiles with meat mixture.
• (Note: You can use toothpicks to keep the chiles closed after they have been stuffed or just handle them very carefully).
• For the Batter: Beat egg whites until stiff peaks form.
• In a separate bowl beat yolks well.
• Fold yolks into beaten whites.
• Sprinkle about 2 1/2 tablespoons of the flour on top and fold it into the egg mixture.
• Sprinkle a plate with a layer of flour and lay each stuffed chile in it.
• Sprinkle more flour on top of the chiles so that they are thoroughly coated; this helps the batter adhere.
• In a large sauté pan heat about 1/4 inch oil over medium-high heat.
• When oil is hot, pick up each floured chile by the stem and dip it the batter.
• Then gently lay it in the oil.
• As the chiles fry, lift the pan by the handle and tilt it back and forth so that the edges of the battered chiles are cooked (this makes them easier to turn too).
• When the first side is golden brown, turn and cook the other side.
• Remove with a slotted spoon and drain on several layers of paper towels.
• Keep warm in a low oven (about 150 or 200 degrees) until all are done.
• Note: The chiles may be prepared in advance and reheated on a nonstick baking sheet for about 8 minutes at 450 degrees.
• Or they may be served at room temperature.
• To Serve: To serve, place a stuffed chile on each plate and cover with walnut cream sauce (the nogada).
• Sprinkle with pomegranate seeds and garnish plate with cilantro.

CHILES EN NOGADA (NO EGG BATTER)

Steps:

• Chile Preparation:.
• If you have a gas stove, roast chiles on the open flame, two at a time. Be sure the skin is charred on all sides, but not burned through the chile. You'll know when to turn chiles when the skin stops making popping sounds. when each chile is thoroughly roasted, place it in a plastic bag and wrap for 5 minutes so chiles "sweat". This will facilitate peeling. Peel, but do not open or deseed.
• Pickle:.
• In a sauce pan, heat oil and fry onions until soft. Add chopped garlic and herbs. Mix well and cook for 1 minute. Add chiles and let simmer for 1 minute. Add water and vinegar, let simmer for 2 more minutes. Set aside and let chiles marinate for 2 hours.
• Stuffing:.
• In a blender, mix tomatoes and garlic clove. Set aside.
• Heat oil and cood pork and beef until brown. Stir in chopped onions and continue cooking for 2 more minutes. Add fruit, olives and nuts. Season with salt and pepper to taste.
• Stir in tomato and garlic mix, simmer in low heat for 10 minutes, or until stuffing is semi-dry. Set aside.
• Nogada:.
• Mix all ingredients in a food processor.
• Chile Assembly and Presentation:.
• Remove chiles from pickle.
• Carefully open them and deseed them.
• Stuff them with the meat stuffing.
• Place them in a pretty silver tray and bath them with the Nogada.
• Sprinkle them with the Pomegranate seeds.
• This chiles can be served at room temperature, but if you want them warm, you can place them in a warm oven in a baking dish, then take them out, pour cream and pomegranate over them and serve.