CHILES EN
NOGADA by CHEF DAN:
Serves:6
6-poblano
chilies, about 6” long
FILLING:
10-(0
Z0 EACH beef & pork, chopped into cubes then chop finely
1-carrot,
chop into 1”- cubes
1-onion,
chop into 1”- cubes
1-potatoe,
chop into1”-cubes
1-zucchini
squash, chop into I”-cubes
1/2-apple,
chop into 1”-cubes
3-roma
tomatoes, chop into 1” inch-cubes
1/2-cup
peas
1-tablespoon
EACH dried cranberries, and dried apricots
1/2-cup
EACH raisin, pine nuts, and almonds, chop very fine
2-tablespoon
pumpkin seeds, roasted
1/2-teasppoon
cinnamon
1-tablespoon
brown sugar, and kosher salt to taste
NOGADA:
1-1/2-cups
Mexican sour cream
1/2-cup
walnuts
1/2-teaspoon
cinnamon
1-tablespoon
brown sugar
GARNISH:
1-pomegranate
1-bunch
of parsley
DIRECTIONS
FOR MEAT:
1.
Place
the meat in pan and cover with water, bring to a simmer for 20 minutes
2.
When
meat is cooked remove from pan let cool, reserving the liquid.
FILLING:
1.
Fry
onions in 3-tablespoon olive oil for 3 minutes.
2.
Add
potatoes, stir and cook for 5 minutes; add chopped meat and stir.
3.
Add
tomatoes, and next 10 ingredients adding some cooking liquid as needed
4.
Cook
for 15 minutes.
ROAST
AND CLEAN POBLANO PEPPERS:
1.
Place
chilies over an open flame and when blackened and blistered on all sides, then place
in plastic bag for 20 minutes.
2.
Scrape
the skin of the chilis with a blade of a knife, then cut open chilies remove
seeds.
PREPARE
THE NOGADA:
1.
Place
the cream, walnuts and cinnamon in a blender.
2.
Blend
until walnuts are completely incorporated and sauce is smooth.
PREPARE
THE GARNISHES:
1.
Slice
the pomegranates in half, remove seeds.
2.
Cop
parsley very fine.
SREVES
THE CHILES EN NOGADA:
1.fill
each poblano Chile with enough filling so it just closes, use toothpick if necessary.
Spoons
nogada over stuffed Chile, sprinkle with pomegranate seeds, & parsley.
ENNJOY
DAN: SING
SONGS AND PLANT SEEDS!!
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