Chiles In Sauce Chiles En Nogada Recipes

CHILES EN NOGADA (MEXICAN STUFFED POBLANO PEPPERS IN WALNUT SAUCE)

Steps:

• Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes.
• Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.
• Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, 3 to 4 minutes. Add ground pork and cook until browned, breaking up with a spoon while cooking, about 7 minutes. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined, about 10 minutes.
• Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.
• Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.

CHILES EN NOGADA

Steps:

• For the chiles: Heat a large skillet over high heat. Add the canola oil when hot. Add the chicken and saute until the chicken starts to turn white, 7 to 8 minutes. Add the onions and continue to saute until the onions are translucent, 3 to 4 minutes. Add the apple, apricot, pear, raisins and garlic and saute until they begin to soften, about 1 minute. Add the tomato paste and stir so the paste coats all of the ingredients. Add the red wine and cook until the chicken is tender, about 5 minutes. Season with salt and pepper and let cool slightly. Remove the seeds from the peppers by making one long slice down the sides, stuff them with the chicken-fruit mixture and keep warm until ready to serve.
• For the nogada sauce: Heat the oil in a saute pan over medium-high heat, add the shallots and saute until translucent, about 3 minutes. Add the garlic and continue to saute until the garlic has turned a light caramel color, about 1 minute. Add the white wine and reduce until almost gone, 3 to 4 minutes. Add the cream and simmer until reduced by half, 5 to 7 minutes. Season with salt and pepper and finish with the almonds.
• For serving: Place each stuffed pepper on a plate and spoon some of the nogada sauce over top. Garnish with the cilantro and pomegranate seeds.

CHILES EN NOGADA (STUFFED POBLANO CHILE PEPPERS)

Steps:

• Place chicken in a large pot with the halved onion, two carrots, one stalk celery, and 1 clove garlic, and cover with water. Boil until done. Slice meat into bite-sized pieces.
• In a large skillet over medium heat, saute onion and garlic until soft, then add chicken, raisins, brown sugar, 4 ounces walnuts, pepper and bay leaves. Mix together and saute for 3 to 5 minutes, then stir in vinegar, cilantro and tomato paste; reduce heat to low and let all simmer for 15 minutes. Remove from heat and let cool.
• Preheat oven to 250 degrees F (120 degrees C). Cut a slit in each chile pepper along one side, lengthwise, so that they can be reconstructed after they are stuffed. Stuff each chile pepper with cooled chicken mixture and place in preheated oven to keep warm.
• To Make Sauce: In a large saucepan over medium heat, combine the cream cheese, goat cheese, sour cream, 8 ounces walnuts, nutmeg and granulated sugar. Heat, stirring, for 5 to 7 minutes. When blended together, pour sauce over warm chile peppers and garnish with fresh chopped cilantro.

CHILES EN NOGADA (CHILIES IN WALNUT SAUCE)

Steps:

• Remove the walnut skins: Remove the papery bitter skins from the walnut pieces. (This is the hard part.) Sometimes the skins easily rub off. I have found that usually, for us, the skins don't easily peel off and we need to blanch them for 1 minute in boiling water first, to loosen the skins. If you blanch the walnuts, let them cool to the touch and carefully peel off as much of the bitter skins as you can. This is painstaking work, but unless your walnuts are shed of their bitter skins, the sauce may be a bit bitter.
• Soak the walnuts overnight: Place the skinned walnuts in a bowl, cover them with milk to soak, and chill them overnight in the refrigerator.
• Char the chiles: Place the chiles directly over the flame of a gas stove, or place under a hot broiler, to char the outside tough skin. Turn the chiles to char them on all sides. Get as much of the outside skin blackened as possible, it will be easier to remove that way.
• Remove the skins: Place the blackened chiles in a bowl, cover with a plate or damp clean towel, and let sit for 20 minutes. The burned skin will then flake off very easily and the flesh will become a little more cooked in the steam so the skin will flake/peel off easily. Discard the skin.
• Remove the seeds: Make a slit in the side of each chile and carefully remove the seeds and veins. Be careful to leave the top of the chile, the part around the base of the stem, intact. Rinse the chiles and pat them dry.
• Blend sauce ingredients: Drain the walnuts. Place the soaked and drained walnuts, the queso fresco, sour cream, sugar, and cinnamon into a blender and purée until completely smooth.
• Brown the ground turkey: Heat one tablespoon of the oil in a large wide saucepan on medium high heat. Working in batches to prevent crowding the pan, brown the meat on at least one side, sprinkling the meat with a little kosher salt as it cooks. Add another tablespoon of oil if needed for the subsequent batches. Remove meat to a bowl and set aside.
• Sauté the onion and add the seasonings: Add a tablespoon of oil to the pan and heat on medium. Add the onion and cook until soft. Add the cinnamon, black pepper, cloves, and garlic and cook another minute.
• Add the butter, return the turkey, and add tomatoes, raisins, almonds, and apples: Melt butter in the pan and return the ground meat to the pan, using use wooden spoon to break up any clumps. Add the crushed tomatoes, golden raisins, and chopped slivered almonds. If the mixture seems a little dry, add a tablespoon or two of water. Add chopped apple to the picadillo mixture. Adjust spices, add more cinnamon, salt, ground cloves to taste (go easy on the cloves, they can overpower).
• Stuff the chiles: Stuff the chiles with the picadillo until they are well filled out. Place them on individual plates or on a serving platter.
• To serve, cover the stuffed chiles with the walnut sauce and sprinkle with pomegranate seeds and chopped fresh parsley or cilantro.

POLLO EN NOGADA (CHICKEN IN CHILE AND NUT SAUCE)

Steps:

• For the chicken:.
• Place the chicken pieces, 1 quart water, and the rest of the broth ingredients in a pressure cooker. Cook according to manufacturer's instructions, about 30 minutes.
• Meanwhile, for the sauce, heat a large, deep, non-stick skillet or Dutch oven. Add all the chiles and toast lightly on both sides. Then place in a bowl and add warm water to cover. Let sit until chiles are softened, about 15 minutes.
• With a knife and fork or using rubber gloves take the chiles and seed and devein them. Set aside.
• While the chiles rest, add the oil to the skillet and lower the heat. Fry the bread slices lightly on both sides. Remove. Add the spices to the skillet and stirring often, toast the until fragrant. Immediately remove from heat.
• Place the chiles and the spices in the container of a food processor or blender, add about 1/2 cup of water and the salt. Pulse until well blended. Add the peanuts and pecans. Add more water if needed for all the ingredients to incorporate.
• Return sauce to skillet and bring to a boil. Cook over low heat for 5 minutes. Add chicken broth through a strainer, 1 cup at a time until the sauce reaches the desired consistency. Check the seasoning and add more salt if needed.
• Add the chicken pieces, ladle the sauce over them and simmer for 5 minutes. Serve with white rice or Mexican style rice.

CHILES IN SAUCE: CHILES EN NOGADA

Steps:

• 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.