Chiles en Nogada -
Filled Roasted Green Chilies with Whipped Cream and Nut Sauce)

Classic Latin American Recipe

Serves: 6

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)

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












Events |  Food & Beverage International |  NutraFoodies |  California the Magazine
Home |  Food |  Wine |  Chefs |  Restaurants |  Advertisers |  Recipes
Travel |  Forager |  Who's News |  Directories |  Newsletter |  About Us |  Media Kit

©2007 Food&Beverage International
All rights reserved. | Contact Us |