CHILES IN NOGADAS
Steps:
- 1. To prepare the sauce, place shelled walnuts in a heatproof bowl, cover with boiling water and let soak 5 minutes. 2. Place in a bowl and cover with milk and let soak for 12 hours (less time works if you are in a hurry.) 3. Drain the walnuts, discarding all but ½ cup of the milk for use in pureeing the nuts. Transfer the nuts to a blender and puree with the cream, ½ cup milk and the queso fresco, salt and sugar. Refrigerate. 4. To prepare the filling, put the meat in a saucepan with enough water to cover, and cook over medium heat. Add the onion, garlic and salt. Cook for 40 to 60 minutes or until the meat is tender, skimming and discarding any foam from the surface with a large spoon. Drain the meat, reserving 1/2 cup of the cooking liquid. 5. Heat the oil in a large saucepan over medium heat and add the onion and garlic, sautéing until transparent. Add the tomatoes and minced parsley and cook for 5 minutes stirring constantly. 6. Mix in the remaining cinnamon, cloves, plantain, other fruit, raisins, almonds, pine nuts and salt, along with the pork. Cook over medium heat for 15 to 20 minutes, stirring occasionally to prevent sticking-the meat should begin to fall apart and be slightly moist. If it becomes too dry, add some of the reserved cooking liquid. 7. Stuff each Chile with the pork mixture and place them on serving plates. Pour the sauce over the chiles, avoiding the bases and stems, if possible. Garnish with pomegranate seeds and fresh parsley. (I like to process the pork in processor until it is slightly broken up, but not at all pureed. I place it in skillet with additional ingredients and let all simmer until well combined and slightly mushy. It seems to adhere better and become a mix that will blend well within the Chile.)
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Mabs Bongo
[email protected]Meh.
Naqeeb Afghan
[email protected]Not bad, but I've had better.
David Ahamefula
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler Mexican dishes in the future.
Portia Segbedzi
[email protected]I had some trouble finding poblano peppers, but I eventually found them at a local Mexican grocery store. The dish was worth the effort, and it was a big hit with my family.
Philip Adetayo
[email protected]This dish was a bit too spicy for me, but my husband loved it. He said it was the best chiles en nogada he's ever had.
fahim afridi
[email protected]The sauce was a bit too sweet for my taste, but otherwise this dish was excellent. I loved the combination of flavors and textures.
Ch Danish Ali
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The dish is absolutely delicious, and it's sure to impress your guests.
Brigitte Petersen
[email protected]I'm not a big fan of poblano peppers, but I loved this dish! The sauce was creamy and flavorful, and the cheese and nuts added a nice texture. I'll definitely be making this again.
Muskan Kiyani
[email protected]This was my first time making chiles en nogada, and it turned out great! The recipe was easy to follow, and the dish was delicious. I especially loved the walnut sauce.
Muhammad Zain
[email protected]I've made this dish several times now, and it's always a crowd-pleaser. The sauce is rich and flavorful, and the poblano peppers are the perfect vessel for it. Highly recommend!
Leonard Mbwanda
[email protected]This recipe was a hit at my dinner party! The combination of sweet and savory flavors was perfect, and the presentation was stunning. I will definitely be making this again.