Chiles
en Nogada -
(Filled
Roasted Green Chilies with Whipped Cream and Nut Sauce)
Classic
Latin American Recipe
Serves:
6
Ingredients:
6 Fresh Poblano Chilies (or substitute 6 fresh green peppers,
each about 4 inches in diameter)
Filling
Ingredients:
2 tbls. Lard
2 lbs. Ground Beef (preferably chuck)
1 cup Onions (coarsely chopped)
1/2 tspn. Garlic (finely chopped)
5 Medium Tomatoes (peeled, seeded, and coarsely chopped or substitute
12/3 cups chopped, drained, canned Italian plum tomatoes)
3/4 cup Seedless Raisins
1/4 cup Distilled White Vinegar
1 l/2 tspn. Sugar
2 tspn. Cinnamon
1l/2 tspn. Ground Cloves
2 tspn. Salt
1/2 cup Slivered Blanched Almonds
Topping
Ingredients:
2 cups Heavy Cream
2 cup Shelled Walnuts (ground in a blender or pulverized with
a mortar and pestle)
1/2 cup Blanched Almonds (ground in a blender or pulverized with
a mortar and pestle)
2 tbls. Fresh Parsley (finely chopped)
1/2 tspn. Ground Cinnamon
Pinch of Salt
2 tbls. Fresh Pomegranate Seeds (or 12 pimiento strips, 2 inches
long and 1/8 inch wide)
Procedure:
1. Roast the chilies by impaling them, one at
a time, on the tines of a longhandled fork, and turning them over
a gas flame until the skin blisters and darkens. 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.
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.
2.
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. 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, 1/2 teaspoon
of cinnamon and pinch of salt. (If you like, you may beat in a
little sugar.)
To
Assemble: Fill the roasted chilies with the warm
beef mixture, packing it down and mounding it slightly on top.
Spoon the whipped cream over the top of each pepper. Scatter a
teaspoon of pomegranate seeds on the cream or arrange 2 strips
of pimiento over it. Serve at once.
Other
Related Links:
Classic
Latin American Recipes