Cookbook:Chiles en Nogada (Stuffed Chile Peppers with Almonds)
|Chiles en Nogada (Stuffed Chile Peppers with Almonds)
Chiles en nogada is a Mexican dish of stuffed chile peppers served with a nut-based sauce (nogada). Read the recipe carefully before preparing. Please note that this is a spicy dish.
- 20–30 peeled almonds
- 6–9 peaches
- 5–7 apples
- 4–6 pears
- 1 pound ground meat
- Salt to taste
- 10–15 poblano peppers
- 10 eggs
- 1 cup flour
- Cut the almonds in 2–4 pieces. Peel the peaches, apples, and pears, and chop them up in very tiny pieces. Set aside.
- Fry the ground meat in a pan with garlic and salt (to taste) over low heat in a spoonful of oil.
- When the meat is cooked, add the fruit and the raisins, and fry for about 4 minutes. Let cool.
- Put the poblano peppers on the stove and let them get toasted.
- After toasting them put the peppers in water and cut them on one of the long sides. Wash away the veins and the dark toasted spots on them.
- Stuff the peppers with the fruit-meat mixture.
- Crack and separate the eggs. Whip the whites until puffy, then beat in the flour and yolks until it reaches a yellowish point.
- Dip the whole pepper in the yellowish content that you just prepared and put in a pan to fry until light brown. Do repeatedly until done with all the peppers. Set aside while you make the nogada.
- Grind the walnuts, milk, cheese, and rum in the blender for about a minute. After it will look white if done right
- Pour over the peppers and enjoy!
Notes, tips, and variation edit
- To peel almonds yourself, boil them for 60 seconds and then soak them in cold water. You can then slip the skins off.