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  Added: Oct 20, 2006  •  Visited (353)  •  Print version Print this recipe (41)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Filled Roasted Green Chilies With Whipped Cream And Nut Sauce
(Chiles En Nogada)
Before using hot chilies, please read "How to Handle Hot Chilies" article.
What You Need:
  • 6 fresh poblano chilies or substitute 6 fresh green peppers, each about 4 inches in diameter

    THE FILLING
  • 2 tablespoons lard
  • 2 pounds ground beef, preferably chuck
  • 1 cup coarsely chopped onions
  • ½ teaspoon finely chopped garlic
  • 5 medium tomatoes, peeled, seeded, and coarsely chopped (see salsa cruda), or substitute 2 cups chopped, drained, canned Italian plum tomatoes
  • ¾ cup seedless raisins
  • ¼ cup distilled white vinegar
  • 1½ teaspoons sugar
  • 2 teaspoons cinnamon
  • ½ teaspoon ground cloves
  • 2 teaspoons salt
  • ½ cup slivered blanched almonds

    THE TOPPING
  • 2 cups heavy cream
  • ½ cup shelled walnuts, ground in a blender or pulverized with a mortar and pestle
  • ½ cup blanched almonds, ground in a blender or pulverized with a mortar and pestle
  • 2 tablespoons finely chopped fresh parsley
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • 2 tablespoons fresh pomegranate seeds, or substitute 12 pimiento strips, 2 inches long and 1/8 inch wide

  • How To Cook:
    1. Roast the chilies or peppers by impaling them, one at a time, on the tines of a long-handled fork, and turning them over a gas flame until the skin blisters and darkens.

    2. Or place the chilies on a baking sheet and broil them 3 inches from the heat for about 5 minutes, turning them so that they color on all sides.

    3. As the chilies are roasted, wrap them in a damp towel and let them rest for a few minutes. Rub them with the towel until the skins slip off. Cut out the stems and white membranes, discard the seeds.

    THE FILLING:
    1. In a heavy 10- to 12-inch skillet, melt the lard over high heat. Add the beef and brown it lightly, stirring constantly with a fork to break up any lumps.

    2. Reduce the heat to moderate, add the onions and garlic, and cook 5 minutes. Stir in the tomatoes, raisins, vinegar, sugar, 2 teaspoons of cinnamon, cloves and 2 teaspoons of salt; then reduce the heat and simmer, uncovered, for 15 minutes. Add the slivered almonds.

    3. Whip the cream with a whisk or a rotary or electric beater until it forms soft peaks. Fold in the ground nuts, parsley, ½ teaspoon of cinnamon and pinch of salt. (If you like, you may beat in a little sugar.)

    THE TOPPING:
    1. To assemble, fill the roasted chilies with the warm beef mixture, packing it down and mounding it slightly on top.

    2. Spoon the whipped cream over the top of each pepper.

    3. Scatter a teaspoon of pomegranate seeds on the cream or arrange 2 strips of pimiento over it. Serve at once.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Americas » Mexico
    Main Ingredient » Vegetables » Peppers
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Dairy » Cream
    Dish » Appetizers

     





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