Chiles En Nogada Tradicionales Food

CHILES EN NOGADA

Steps:

• Make the picadillo: Heat olive oil in a large skillet over high. Spread pork in an even layer and cook, undisturbed, until lightly browned, about 3 minutes. Toss and continue to cook, breaking up meat with the back of a spoon and scraping up any browned bits from the bottom of the pan, until meat is crumbled and lightly browned, 4 to 6 minutes. Using a slotted spoon, transfer the browned meat to a large bowl and set aside.
• Reduce heat to medium and cook onion, apple, pear, plantain, garlic and 1 1/2 tablespoons kosher salt, stirring occasionally, until tender but not browned, 10 to 12 minutes, adjusting the heat as necessary. Add 1 teaspoon pepper, the oregano, cinnamon and clove, and cook, stirring frequently, until very fragrant, 1 minute.
• Stir in sherry and cook, stirring occasionally, until most of the liquid has evaporated and no longer smells of alcohol, 2 minutes. Stir in tomatoes and their juices, peach, raisins and almonds and cook, stirring occasionally, until most of the liquid has evaporated, 5 minutes.
• Add the cooked pork, olives, lemon zest and 1 cup water, and cook, stirring occasionally, until all the liquid has evaporated, the vegetables and fruit are tender and the pork is cooked through, 10 to 15 minutes. Stir in the parsley and lemon juice, season with salt and pepper, and set aside until ready to use.
• Meanwhile, fry the poblanos: Heat vegetable oil in a large saucepan fitted with a deep-fry thermometer on high until thermometer registers 375 degrees. Working in four batches, fry the poblanos, turning once, until skin is opaque and blistered, 1 to 2 minutes per side. Transfer poblanos to a large, heatproof bowl, wrap tightly with plastic and let sit 15 minutes. When cool enough to handle, peel skin from chiles, leaving stem intact. Chiles should still be firm and bright green. Using a paring knife, make a 2-inch cut (about 1 inch from the top) lengthwise down the side of each poblano and carefully remove seeds and ribs.
• Place the poblanos cut-side up on a rimmed baking sheet and fill each with about 1/2 cup picadillo, gently pressing the filling into the poblanos with the back of a spoon, until full but not bursting or splitting. Set aside.
• Make the sauce: Purée the walnuts, almonds, crème fraîche and queso fresco with 1 1/4 cups water and 3/4 teaspoon salt in a blender until creamy. Season with salt and thin with more water, if necessary.
• Serve stuffed chiles at room temperature topped with nogada sauce, pomegranate seeds and parsley leaves.

CHILES EN NOGADA

Steps:

• Make a vertical slit down the side of each chile and carefully remove the seeds, leaving the stem intact.
• Mix the veal and pork in a bowl. Add the salt and pepper.
• In a large heavy skillet, over a medium heat, cook the oil with the onion until translucent. Add the ground meat and cook, breaking up any clumps, about 5 to 7 minutes. Add the almonds, pine nuts, cactus, raisins, and epazote. Cook and stir constantly, until the meat is done.
• Remove the meat mixture from the heat and let cool.
• Stuff the chiles with the meat mixture and put them on an ovenproof platter, covered with loosely tented foil. Place the platter in a warm oven while finishing the sauce.
• Place the walnuts in a blender. With the motor running, add the milk slowly, until smooth and thick. Add the cream and blend well.
• Cover the chiles with the walnut sauce and garnish with the pomegranate seeds and parsley.

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.

CHILES EN NOGADA TRADICIONALES

Steps:

• * Chiles
• Se tuestan los chiles y se envuelven en una bolsa de plástico para que suden, se les quita la piel y con cuidado se abren por un lado y se les quitan las venas y semillas. Ponerlos a remojar en 1 lt de agua con una cucharada de sal y una de vinagre, dejándolos reposar ahí aproximadamente una 1/2 hora. Se escurren bien y se rellenan con el Preparado.
• * Preparado
• Freír en la manteca el ajo y la cebolla previamente picados, agregar la carne y cuando esté bien frita, añadir el puré de tomate, las pasitas, las almendras sin cáscaras y picadas, el acitrón y las frutas picadas, sazonando con sal, pimienta y 1/2 cucharada de azúcar. Cuando espese se retira del fuego y se rellenan los chiles, procediendo si fuera necesario a cerrarlos con un palillo de dientes, pasándolos por harina. Aparte batir las claras a formar picos duros e incorporarle las yemas poco a poco, introducir en esto los chiles y al quedar bañados en huevo proceder a freírlos (esto poco antes de servirlos), dejarlos escurrir sobre papel absorbente, colocarlos en un platón y bañarlos con la nogada fría.
• * Nogada
• Las nueces sin cáscara se remojan en leche hasta que se les pueda desprender bien la piel, se muelen con las almendras y el queso y se les agrega la leche necesaria para formar una salsa espesa y se le agrega azúcar al gusto.

CHILES EN NOGADA

Steps:

• For the stuffing:.
• Heat a large Dutch oven over medium heat, and add the olive oil. Once hot, add in the onions and cook until translucent, 4 to 5 minutes. Then add the garlic and cook, 2 to 3 minutes. Add in the beef, ham, pork and veal. Cook, breaking up the larger pieces of meat, until browned, 10 to 12 minutes. Add in the peaches, pears, tomatoes, apples, plantains and pineapple, and cook for a few minutes. Then add in the prunes, citron, apricots and raisins. Cook for a few minutes and then add in the black pepper, cinnamon, cloves, nutmeg and some salt, and cook for 5 to 7 minutes. Add the sherry, white wine, butter, bay leaves, marjoram and thyme. Cook, stirring occasionally, for 30 to 35 minutes.
• Carefully drain the stuffing and remove the herbs and bay leaves.
• For the chiles:.
• Roast the chiles over an open flame or on the stovetop until the skin blackens on each side, about 3 minutes, then wrap the peppers in paper towels, and place in a large bowl covered with plastic wrap. When cool enough to handle, peel, seed and devein the chiles.
• Mix 2 cups water with the vinegar, then place the peppers in the mixture and soak for 8 to 10 minutes. Drain the peppers, and then stuff each pepper with 4 to 6 ounces of stuffing depending on the size.
• For the sauce:.
• Soak the walnuts and almonds overnight. Alternatively, place the nuts in a medium saucepan over medium heat and cover with water. Bring to a boil and then remove from the heat, adding some ice to cool. Once the nuts are done soaking, peel and rinse them with cold water, and then drain.
• In a food processor add the milk, crema, sherry and nuts, and process until mostly smooth but still slightly chunky. Then add the goat cheese, cream cheese, onions, sugar, salt and cinnamon.
• Serve the peppers cut-side down, add a generous amount of sauce, and then garnish with parsley and pomegranate seeds.