Chiles in Sauce: Chiles en Nogada
- Level: Intermediate
- Yield: 2 servings
- Total: 2 hr 45 min
- Prep: 2 hr
- Cook: 45 min
Ingredients
2 poblano chiles
Sauce (Nogada):
1/2 cup walnut halves
3 teaspoons fresh peeled almonds
3 teaspoons fresh Mexican cheese
1 tablespoon milk, plus 1 teaspoon
1 teaspoon dry sherry
Sugar, to season
Filling:
2 teaspoons lard
1/4 cup chopped onion
1 teaspoon chopped garlic
1/4 cup coarsely ground pork loin
1/4 cup coarsely ground beef
3 teaspoons peeled and chopped biznaga (crystallized jicama)
1 whole clove
Pinch cinnamon
Pinch salt and black pepper
Pinch sugar
1 tablespoon peeled and chopped apple, plus 1 teaspoon
3 teaspoons peeled and chopped pear
3 teaspoons peeled and chopped peach
3 teaspoons chopped banana
3 teaspoons dried peach
3 teaspoons chopped raisins
3 teaspoons dry sherry
2 1/2 teaspoons capers
2 1/2 teaspoons green olives
2 1/2 teaspoons chopped almonds
Batter:
2 eggs, separated
2 1/2 tablespoons flour
Garnish:
1/3 cup pomegranate seeds
2 sprigs fresh parsley
Directions
- 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.