Chiles In Nogadas Food

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

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 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.

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.