Stuffed Pasilla Chiles With Walnut Sauce 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.

SHRIMP-STUFFED CHILES

Steps:

• Pour enough vegetable oil in a large heavy skillet to come 1/2 inch up the sides of the pan and heat to 350 degrees F.
• Add the chiles and fry, turning frequently, until golden brown on all sides, about 8 minutes. Transfer to paper towels to drain and set aside.
• In a separate pan, heat the olive oil. Add the chopped onions and saute until golden brown, about 8 minutes. Add the bell peppers and saute until soft, about 5 minutes. Add the shrimp and cook until pink and cooked through, about 8 minutes. Season the filling with salt and pepper.
• Cut a lengthwise slit in each chile and carefully scoop out the seeds, leaving the stem intact. (For milder heat, carefully cut out the ribs.) Divide the shrimp filling among the chiles, then close, overlapping the sides of each opening slightly.
• On a shallow serving platter, toss the cucumber, sliced onions, soy sauce and lime juice and spread out on the platter. Arrange the chiles, seam-side up, on top of the salad and serve.

STUFFED PASILLA CHILES WITH WALNUT SAUCE *

Steps:

• Pour hot water over the figs and raisins and allow to soak for 20 minutes until soft. Season meat with salt and pepper. Place a wide- bottom skillet over high heat. When pan is hot add the oil and part of the meat. Do not crowd the pan too much or it will boil in its own juices. Sear on all sides and remove to a plate. Repeat with the remaining beef and remove. Add the onion and apple to the pan and sauté until soft. Stir in tomato, cinnamon and dried fruit. Bring to a simmer. Return the beef to the pan, turn the heat to low and cover. Cook for two hours until beef is tender. Stir occasionally. Taste for seasoning and reserve. Place chiles over a hot grill or a gas burner on your stove to blacken and blister on all sides. Set aside in a bowl to cool. Using the side of a paring knife scrape all the blackened skin off. Make an incision along the length of the chiles and remove all the seeds. Stuff with the meat mixture and place in a casserole dish. To make the sauce, pour boiling water over the walnuts. Allow to soak for 30 minutes and drain. This removes some of the tannins in the walnuts. Place in a blender jar along with the milk and puree until smooth. Add the crema, cinnamon and sugar. Pulse to combine and set aside. Preheat oven to 400°F. Place chiles in the center of the oven and bake for ten minutes to warm them through. To serve, place chiles on individual plates, spoon walnut sauce over the center of each and scatter pomegranate seeds on top.