Chiles En Nogada No Egg Batter Recipes

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 (PICADILLO FILLED POBLANOS WITH A CREAMY PECAN SAUCE) RECIPE - (4.3/5)

Steps:

• Roast the poblano peppers. Set the top rack in oven about 8 to 10 inches from top broiler. Preheat oven to broil on high. Place the poblano peppers on baking sheet and broil for about 8 to 10 minutes, turning halfway through cooking time. Make sure most of the skins blister. You may have to rotate your peppers, all ovens vary. Remove peppers from oven and transfer to a plastic bag or a bowl covered with plastic wrap. Let them cool. In a medium sauce pan, bring 5 cups of water to a boil. Cut the ends off of the plantain, then cut in half, horizontally. Place in boiling water and boil for 15 minutes. Remove from water and let cool. In a large skillet, heat 2 tablespoons olive oil to medium heat for 5 minutes. Add the ground beef and pork. Season to taste with salt, 1/2 teaspoon pepper and 1/2 teaspoon granulated garlic. Cook for about 10 minutes until browned and seared. To the ground meat, add salt, pepper, garlic powder, dried thyme, marjoram, cumin, red onion, minced garlic, chipotles, tomatoes, green apple, pear, peach rains and broth. Bring to a boil, reduce heat and continue cooking mostly covered. While the filling is cooking, peel the skins off of the plantains. Dice the plantains finely, then fry them in a little preheated olive oil until golden and crisp. Using a slotted spoon, transfer plantains to ground meat mixture. Stir well to combine and cook for another 5 minutes or until most of the liquid is absorbed. Remove from heat and let cool. While the filling is cooling prepare nogada sauce. Combine all of the ingredients in the blender. Blend until smooth, taste for salt and sugar, cover and set aside. Remove the blistered skins from poblano peppers. Careful not to rip the peppers and you want to try and keep the stems intact. Make a slit just below base of pepper about 1/2 inch from the bottom of pepper. Using your fingers, gently remove the seeds, as many as you can from the inside of peppers. Fill each pepper, gently pushing with your fingers to fill each space. Do not overfill. Transfer to a plate and chill until ready to add the batter. In a medium skillet, preheat 2 1/2 to 3 cups of oil to medium heat. I suggest using a thermometer. You are looking for a temp. of 350ºF. While the oil heats up, remove peppers from refrigerator and dust generously with flour, all over. Set aside. Separate the egg whites into a large bowl and reserve the yolks. With an electric, hand-held mixer on high, beat the egg whites until stiff peaks form. Tilt the bowl slightly towards you while mixing. After a few minutes, the egg whites should be stiff. Using a rubber spatula, fold in the egg yolks until well incorporated. When oil is up to temperature, using a slotted stainless steel spoon dip one stuffed relleno into egg batter and lower down into hot oil. Using a different stainless steel spoon, while the relleno cooks, ladle some of the hot oil over top of pepper to cover batter. This will seal the opening and make it easier when turning the pepper. After a few minutes, when pepper is golden brown underneath, carefully turn over and brown the other side. Transfer peppers to a plate or baking sheet lined with paper towels to soak up excess oil. Tent loosely to keep warm. When ready, transfer rellenos to serving plate, ladle with nogada sauce and garnish with pomegranate seeds and parsley. Tip: When roasting your poblanos, do not over roast the peppers. You need the pepper to still be a little firm to hold up to stuffing it. Plus having the stem intact can help when coating and frying the pepper. These rellenos are often served with no egg batter and are just as delicious. Yields 6 servings

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.