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:
- 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 (STUFFED POBLANO CHILE PEPPERS)
A savory/sweet stuffing of chicken, raisins, walnuts, sugar and spices fills these chile peppers with flavor. Topped with a creamy goat cheese sauce and garnished with fresh chopped cilantro, this dish is a treat for both eyes and palette. Muy sabroso (very flavorful)!
Provided by Lucy Loo
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 12
Number Of Ingredients 23
Steps:
- Place chicken in a large pot with the halved onion, two carrots, one stalk celery, and 1 clove garlic, and cover with water. Boil until done. Slice meat into bite-sized pieces.
- In a large skillet over medium heat, saute onion and garlic until soft, then add chicken, raisins, brown sugar, 4 ounces walnuts, pepper and bay leaves. Mix together and saute for 3 to 5 minutes, then stir in vinegar, cilantro and tomato paste; reduce heat to low and let all simmer for 15 minutes. Remove from heat and let cool.
- Preheat oven to 250 degrees F (120 degrees C). Cut a slit in each chile pepper along one side, lengthwise, so that they can be reconstructed after they are stuffed. Stuff each chile pepper with cooled chicken mixture and place in preheated oven to keep warm.
- To Make Sauce: In a large saucepan over medium heat, combine the cream cheese, goat cheese, sour cream, 8 ounces walnuts, nutmeg and granulated sugar. Heat, stirring, for 5 to 7 minutes. When blended together, pour sauce over warm chile peppers and garnish with fresh chopped cilantro.
Nutrition Facts : Calories 942.3 calories, Carbohydrate 30.3 g, Cholesterol 152.9 mg, Fat 81 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 31.4 g, Sodium 375.2 mg, Sugar 18.7 g
CHILES EN NOGADA
Considered by many to be the national dish of Mexico, chiles en nogada showcases the colors of the country's flag: green, white and red. Created by nuns in Puebla in 1821, the dish was presented to the general of the Mexican Army, Agustín de Iturbide, after he signing the treaty that recognized Mexico's independence from Spain. The nuns used the best of the late-season harvest in the dish, including poblano chiles, peaches, pears, apples and walnuts grown in farms near Puebla. The original dish was stuffed, battered and fried, and significantly heartier than this version. Here, fresh poblanos are fried until lightly cooked, peeled, stuffed, topped with creamy walnut sauce, then eaten at room temperature. It's served throughout the country every September, in honor of Mexico's Independence Day.
Provided by Rick A. Martinez
Categories dinner, meat, vegetables, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 27
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.
CHILE RELLENO EN NOGADA
Steps:
- Prepare the poblano peppers by heating a griddle or skillet over medium-high heat until a drop of water sizzles on contact. Add the poblanos, and cook, turning occasionally with tongs, until the skin is blackened and blistered on all sides, about 5 to 7 minutes depending of the size of the poblanos. Remove from the griddle as they are done and place in a plastic bag, let sit for 5 minutes, until the skins are soft enough to be easily removed. Remove the poblanos from the bag, and using your fingers and small sharp knife, peel and scrape off as much of the blackened skin as possible, (a few black specks don't matter). Leave the tops on and cut small (2 to 3-inch) lengthwise slits in the polios and carefully pull out the seeds without tearing the flesh.
- Add all the sauce ingredients to a blender and process until thoroughly pureed. Set aside art room temperature or keep in refrigerator until ready to serve.
- In a medium-size skillet, heat 1 tablespoon of olive oil over medium-heat. Add the onion and garlic and cook for 1 to 2 minutes, stirring often. Add the tomato, cilantro and cook for another minute. Add the meat and cook stirring, until the meat is cooked through, about 10 minutes. Season with salt and black pepper, to taste. Add the potatoes, cook for 2 minutes, then stir in the black currants and the almonds. Remove from the heat. Carefully stuff the mixture into the chiles through the slit, taking care not to rip the chiles. Transfer the stuffed poblanos to a serving platter. Cover with the walnut sauce and garnish with pomegranate seeds and parsley.
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
Provided by Food Network
Yield 6 entree or 12 starter serving
Number Of Ingredients 17
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 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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Make the picadillo. Line a large skillet, preferably cast-iron, with a sheet of foil and heat over high heat. Add the tomatoes and cook, tossing frequently, until charred on all sides, 10 to 12 minutes.
- Remove and discard foil from skillet and heat lard on high. Spread pork in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon, scraping up any browned bits from bottom, until meat is lightly browned on both sides, 4 to 6 minutes.
- Reduce heat to medium and cook onion, garlic, apple, pear, plantain and 2 tablespoons (Diamond Crystal) salt, stirring occasionally, until tender but not browned, 10 to 12 minutes.
- Meanwhile, roast the chiles. To roast the chiles on a gas stove: Turn all of the burners to high and set 2 chiles poblanos on each grate. Char, using tongs to turn them occasionally, until all sides are charred, about 4 minutes per side.
- Transfer the chiles to a large bowl, cover the bowl tightly with plastic wrap (or the leftover foil you used for the tomatoes), and let the chiles steam for 5 minutes.
- When cool enough to handle, peel skin from chiles leaving stem intact. Chiles should be still be firm, bright green and hold their shape. Using small sharp knife, make a 2-inch cut (about 1 inch from the top) lengthwise down the side of poblano and carefully remove seeds and ribs.
- Place the poblanos cut-side up on a rimmed baking sheet and fill each with 1/2 cup picadillo, gently pressing the filling into the peppers with the back of a spoon, being careful not to overstuff and split the sides.
- Make the sauce: Puree walnuts, crema ácida, crema natural, 1 cup water, sugar, and 1 teaspoon salt in a blender until completely smooth and consistency of heavy cream.
- Serve stuffed chiles at room temperature topped with some nogada sauce, arils, and parsley leaves.
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