CHILES EN NOGADA (CHILIES IN WALNUT SAUCE)
This chiles en nogada recipe is a special occasion Mexican dish from Puebla. Ours is made with roasted poblano chilies stuffed with a ground turkey picadillo, covered in a creamy walnut sauce, and sprinkled with pomegranate seeds. It's an extraordinary blend of flavors.
Provided by Elise Bauer
Categories Dinner Chiles Pomegranate Pork Walnut
Time 10h45m
Yield 6
Number Of Ingredients 26
Steps:
- Remove the walnut skins: Remove the papery bitter skins from the walnut pieces. (This is the hard part.) Sometimes the skins easily rub off. I have found that usually, for us, the skins don't easily peel off and we need to blanch them for 1 minute in boiling water first, to loosen the skins. If you blanch the walnuts, let them cool to the touch and carefully peel off as much of the bitter skins as you can. This is painstaking work, but unless your walnuts are shed of their bitter skins, the sauce may be a bit bitter.
- Soak the walnuts overnight: Place the skinned walnuts in a bowl, cover them with milk to soak, and chill them overnight in the refrigerator.
- Char the chiles: Place the chiles directly over the flame of a gas stove, or place under a hot broiler, to char the outside tough skin. Turn the chiles to char them on all sides. Get as much of the outside skin blackened as possible, it will be easier to remove that way.
- Remove the skins: Place the blackened chiles in a bowl, cover with a plate or damp clean towel, and let sit for 20 minutes. The burned skin will then flake off very easily and the flesh will become a little more cooked in the steam so the skin will flake/peel off easily. Discard the skin.
- Remove the seeds: Make a slit in the side of each chile and carefully remove the seeds and veins. Be careful to leave the top of the chile, the part around the base of the stem, intact. Rinse the chiles and pat them dry.
- Blend sauce ingredients: Drain the walnuts. Place the soaked and drained walnuts, the queso fresco, sour cream, sugar, and cinnamon into a blender and purée until completely smooth.
- Brown the ground turkey: Heat one tablespoon of the oil in a large wide saucepan on medium high heat. Working in batches to prevent crowding the pan, brown the meat on at least one side, sprinkling the meat with a little kosher salt as it cooks. Add another tablespoon of oil if needed for the subsequent batches. Remove meat to a bowl and set aside.
- Sauté the onion and add the seasonings: Add a tablespoon of oil to the pan and heat on medium. Add the onion and cook until soft. Add the cinnamon, black pepper, cloves, and garlic and cook another minute.
- Add the butter, return the turkey, and add tomatoes, raisins, almonds, and apples: Melt butter in the pan and return the ground meat to the pan, using use wooden spoon to break up any clumps. Add the crushed tomatoes, golden raisins, and chopped slivered almonds. If the mixture seems a little dry, add a tablespoon or two of water. Add chopped apple to the picadillo mixture. Adjust spices, add more cinnamon, salt, ground cloves to taste (go easy on the cloves, they can overpower).
- Stuff the chiles: Stuff the chiles with the picadillo until they are well filled out. Place them on individual plates or on a serving platter.
- To serve, cover the stuffed chiles with the walnut sauce and sprinkle with pomegranate seeds and chopped fresh parsley or cilantro.
Nutrition Facts : Calories 669 kcal, Carbohydrate 33 g, Cholesterol 159 mg, Fiber 4 g, Protein 33 g, SaturatedFat 16 g, Sodium 396 mg, Sugar 24 g, Fat 47 g, ServingSize Serves 6., UnsaturatedFat 0 g
AUTHENTIC MEXICAN PICADILLO
Picadillo is a popular dish in most South American cuisines. It is made with lean ground beef (or can be made with ground turkey as well), tomatoes, potatoes, and other ingredients. This authentic recipe will bring the flavors of Mexico to your plate.
Provided by mytable_yourtummy
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 8
Number Of Ingredients 18
Steps:
- Bring 6 whole tomatoes to a boil in a small pot. Transfer to a blender. Add 3/4 cup water, onion halves, and whole garlic clove. Blend until smooth.
- Heat oil in a large skillet over medium-high heat. Add chopped onion and serrano pepper. Cook until onion is transparent. Add minced garlic; cook until fragrant, about 1 minute. Add chopped tomato and cook for 1 minute more. Add ground beef; cook until browned, about 8 minutes.
- Pour canned tomato sauce into the beef mixture. Cook for 2 minutes. Mix in potatoes and carrots. Cook for 2 minutes; add the blended tomatoes, jalapeno, chicken bouillon, cumin, and bay leaf. Season with salt and pepper. Mix well, reduce heat, and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 372.3 calories, Carbohydrate 23.5 g, Cholesterol 79.2 mg, Fat 19.6 g, Fiber 4.1 g, Protein 25.4 g, SaturatedFat 6.3 g, Sodium 528.9 mg, Sugar 6.5 g
CLASSIC CUBAN-STYLE PICADILLO
Here is a classic Cuban recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It's delicious with fried ripe plantains.
Provided by Amalloch
Categories World Cuisine Recipes Latin American Caribbean
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
- Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
- Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
- Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.
Nutrition Facts : Calories 349.7 calories, Carbohydrate 23.8 g, Cholesterol 74.3 mg, Fat 18.5 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 6 g, Sodium 3571.8 mg, Sugar 16.6 g
PICADILLY DIP/CHILI
I found this recipe somewhere (100 years ago) and it has been a success at all family and neighborhood gatherings. Some nibble it with tortilla chips, and others just grab a bowl and spoon. This is best made a day ahead to allow flavors to blend
Provided by kurat3
Categories Lunch/Snacks
Time 50m
Yield 4-20 serving(s)
Number Of Ingredients 14
Steps:
- Fry ground beef and sausage until done, Drain fat except 1 tbs.
- Add onion, tomato, green pepper and garlic and saute until onion is golden. Transfer to pot, add beans, olives, raisins and spices.
- Cover and simmer low about 15-20 minutes, stirring occasionally.
Nutrition Facts : Calories 405.5, Fat 14, SaturatedFat 4.2, Cholesterol 31.1, Sodium 769.9, Carbohydrate 52.5, Fiber 14.1, Sugar 13.3, Protein 21.5
PICADILLO DIP
Make and share this Picadillo Dip recipe from Food.com.
Provided by Dawn399
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet, brown meat and drain.
- Add onion and sautee until tender.
- In a casserole dish melt cheese, add tomato and chile mix.
- Add ground beef mixture, mushrooms, olives, and spices.
- Mix together and heat through.
- Serve with chips.
Nutrition Facts : Calories 662, Fat 47.4, SaturatedFat 26.4, Cholesterol 170.9, Sodium 2538.1, Carbohydrate 19.1, Fiber 1.5, Sugar 13.3, Protein 40
PICADILLO CHILE RELLENO
Provided by Food Network
Time 1h10m
Yield 1 chile relleno
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Place the serrano chiles and tomatoes on a very hot grill and cook until charred, 12 to 15 minutes. Stem the chiles an add to a blender with the whole garlic clove and blend until smooth.
- Saute the remaining 2 garlic cloves and the onions in a skillet until browned, 2 to 3 minutes. Add the pork and cook until no longer pink, 2 to 3 minutes. Add the tomato/chile sauce to the pork mixture and heat through.
- Meanwhile, place the poblano chile on the grill until its skin is blackened, 5 to 8 minutes. Remove the skin and seeds, keeping the pepper whole.
- Saute half the plantains in a skillet until golden brown, 2 to 3 minutes and then add the pork mixture. Mix in the almonds, raisins and season with salt. Spoon the pork mixture into the poblano chile.
- Put the chile in the oven and bake until heated through, 15 to 20 minutes.
- Meanwhile, blend the remaining plantains with the heavy cream. Spoon the plantain sauce on the bottom of a plate and top with the chile relleno. Sprinkle with the cilantro over the top and serve.
CHILES RELLENOS WITH PICADILLO
Steps:
- To prepare Picadillo: In a large skillet, saute the onion, garlic and bay leaves in oil over moderate heat, stirring, until the onion is softened. Add the beef, and continue to cook until the beef is no longer pink; breaking up any lumps with a wooden spoon. Season with salt and pepper. Stir in oregano, cloves, and cinnamon. Pour out any excess fat and stir in the tomato paste until thoroughly incorporated. Add chipotles, raisins, almonds, and olives; salt to taste. Remove from heat. When mixture is cool, add cheese and mix well.
- Char the flesh of the peppers over a gas flame, under a broiler or on a grill. Alternatively, set a rack over an electric burner or use a very hot heavy frying pan. Cook, turning frequently, until the skins are blistered all over. Take care not to overcook and burn right through the pepper. Put peppers in a bowl, cover with plastic wrap and let sweat for about 10 minutes to loosen the skins. Rub off as much skin as possible and cut a slit along the side of each pepper, keeping the stems and tip intact. Carefully remove the seeds and inner membranes, but do not rinse with water.
- Heat 1-inch of oil in a heavy skillet over medium heat until very hot. Place flour in a shallow platter and season with salt and pepper. Beat egg whites until foamy, add a pinch of salt, and whip to stiff peaks. Lightly beat the egg yolks and fold into the whites. Stuff the chiles with picadillo, leaving enough room to close the opening. Overlap the seam slightly and gently squeeze closed. Secure with wooden toothpicks if desired. Pat the peppers dry and lightly coat in the seasoned flour. Pick the chile up by its stem and dip into the egg batter, making sure they are well covered, tap off excess. Fry until evenly browned, about 3 minutes each side. The egg burns easily so take care not to cook too long. Drain on paper towels. To serve, ladle a pool of Tomato Ranchero sauce on plates and set chiles rellenos on top, serve immediately.
- Combine and puree the tomatoes, onion, cilantro, cumin, and garlic in a food processor.
- Heat the oil in a saucepan or skillet and fry the tomato puree over high flame. Add broth, and salt. Simmer for 10 minutes until the sauce thickens slightly and is heated through. If sauce tastes somewhat bitter, add a pinch of sugar. Sprinkle with a dash of hot red pepper sauce. Sauce may be served hot or cold.
- Yield: about 2 cups
CHILES RELLENO DE PICADILLO
Steps:
- In a medium skillet, heat the oil over medium heat. Saute the onion and the chiles for 7 to 8 minutes, or until translucent. Add the salt, pepper, and garlic and cook for 2 minutes more, until the aroma of the garlic has been released. Add the diced tomatoes, tomatillos, bay leaves, thyme, epazote, and water. Reduce the heat and simmer uncovered, stirring occasionally, for 15 to 20 minutes, until thickened. Remove from the heat and discard the bay leaves. Cover and set aside until ready to serve.
- To make the picadillo, in a blender, puree the tomatoes with their liquid. In a large heavy skillet, heat the oil over medium heat. Saute the onion with the salt and pepper, stirring occasionally, for about 5 minutes, or until soft. Add the garlic and cook for 2 minutes more. Add the turkey and spread it into an even layer in the pan. Saute, stirring frequently, until light brown. Add the cinnamon, cloves, pureed tomatoes, raisins, and vinegar. Simmer gently, stirring occasionally, until reduced to a thick mass, 30 to 45 minutes. Add the toasted almonds and stir to mix. Cool to room temperature and proceed.
- Make a slit in the side of each roasted chile and carefully scrape out the seeds with your fingers. Place the flour on a plate. In a large mixing bowl, beat the egg whites with the salt to soft peaks. Gently beat in the egg yolks, 1 at a time, and then beat in 1 1/2 tablespoons of the flour. Stop beating as soon as the flour is incorporated. Stuff the chiles with the picadillo, leaving room to re-close the opening, using toothpicks. Roll the chiles in the flour, gently patting off all the excess. In a large heavy skillet, heat about 3/4-inch of vegetable oil over medium-low heat until it registers 375 degrees on an instant-read thermometer. Pick up a chile by its stem and dip into the egg mixture. Lay it into the hot oil and repeat with 3 more chiles. When the chiles are brown underneath, gently roll them over and brown the other side. Drain on paper towels and keep warm in a low oven. Reheat the sauce over low heat while you are frying the chiles. Dip and fry all the remaining chiles, keeping them warm with the others as they are cooked. Ladle about 1/2 cup of the sauce onto each of 6 warm plates, lay 2 chiles on each plate. Top each plate with a few sprigs of parsley and a dollop of crema and serve immediately.
PICCADILLO
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet over medium-high heat with the onions, pepper, garlic and mojo. Cook until the garlic turns color, 3 to 4 minutes. Add the ground beef and seasoning turn and cook until the beef is brown, 3 to 4 minutes.
- Stir in the tomatoes, tomato sauce, wine, olives, whole sweet peppers and bay leaves. Bring to a boil, cover the skillet and turn the heat to a simmer for 30 minutes.
PICADILLO-STYLE CHILI
Spiced not spicy, our Spanish-style beef chili is light on tomatoes but big on flavor with cumin, cinnamon, and poblanos. It's served with almonds, olives, and currants that take it to the next level of deliciousness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium-high. Add garlic, onion, and chiles; cook, stirring occasionally, until softened, about 5 minutes. Add cumin and cinnamon; cook, stirring constantly, just until fragrant, about 1 minute.
- Add beef and season with salt. Cook, breaking up meat, until browned, about 5 minutes. Add vinegar and tomatoes with their juices; season with salt. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 10 minutes. Serve over rice with accompaniments.
PICADILLO
Picadillo is one of the great dishes of the Cuban diaspora: a soft, fragrant stew of ground beef and tomatoes, with raisins added for sweetness and olives for salt. Versions of it exist across the Caribbean and into Latin America. This one combines ground beef with intensely seasoned dried Spanish chorizo in a sofrito of onions, garlic and tomatoes, and scents it with red-wine vinegar, cinnamon and cumin, along with bay leaves and pinches of ground cloves and nutmeg. For the olives you may experiment with fancy and plain, but rigorous testing here suggests the use of pimento-stuffed green olives is the best practice. A scattering of capers would be welcome as well.
Provided by Sam Sifton
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.
- Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.
- Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.
- Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 18 grams, Carbohydrate 22 grams, Fat 33 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 653 milligrams, Sugar 13 grams, TransFat 1 gram
BEEF PICADILLO CHILI
Steps:
- In a large heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring, until the onions are softened, add the chili powder, the cumin, the cayenne, and the cinnamon, and cook the mixture, stirring, for 30 seconds. Add the beef, the water, the broth , the tomato purée, and the salt and simmer the mixture, uncovered, adding more water if necessary to keep the beef barely covered, for 1 1/2 hours. Add the raisins, the olives, and the jalapeño and simmer the mixture, stirring occasionally, for 30 minutes, or until the beef is tender. Stir in the beans, simmer the chili for 5 minutes, or until the beans are heated through, and stir in the coriander. The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled.
PICADILLO CHILI DIP
Cuban inspired, this hearty chili dip gets its signature flavor from its chilies, cinnamon spice, sweet pineapple and raisins - a great way to fit in vitamin-C rich fruit. Its name "picadillo" means "minced meat," a common ingredient in chili. Serve this flavorful dip with baked tortilla chips or crusty bread.
Provided by cannedfood
Categories < 15 Mins
Time 5m
Yield 12 , 12 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine chili, pineapple, chilies, cream cheese, raisins, chili powder and cinnamon; mix well. Heat until cream cheese melts, stirring continuously. Mix in almonds. Variation: In place of cream cheese, thicken with 1 can (15 ounces) white kidney beans, drained and puréed. *If desired, turkey chili may be substituted for no-beans chili (with consequent changes to the below nutritionals).
- Nutritional Information Per Serving:
- Calories 110; Calories from fat 60; Total fat 6g; Saturated fat 3g; Cholesterol 20mg; Sodium 260mg; Total Carbohydrate 8g; Dietary fiber 1g; Sugars 5g; Protein 5g.
Nutrition Facts : Calories 114.3, Fat 6.5, SaturatedFat 3, Cholesterol 16.7, Sodium 281.9, Carbohydrate 10.5, Fiber 2.3, Sugar 3.8, Protein 4.8
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