Mincemeat Stuffed Chiles Otros Chiles En Frio 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.

MINCEMEAT

Steps:

• Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
• Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
• Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
• Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.