Cookbook: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
- about 1 pound ground meat
- Salt to taste
- 10-15 poblano peppers
- 10 eggs
- 1 cup flour
- about 1 pound peeled walnuts
- ½ cup rum (optional)
- 5 cups milk
- 5-6 slices white cheese
- Cut the almonds in two to four pieces or two. 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) in low flame with a spoon of oil.
- When the meat is cooked, in the same pan put the fruit and the raisins in 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.
- After, stuff with the fruit meat mixture.
- Crack open the 10 eggs but only pour the whites. Beat until it puffs up. After add the flour and the yolk beat 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.
- Put the walnuts, milk, cheese, and rum in the blender for about a minute. After it will look white if done right
- Pour on the peppers and enjoy!
- To peel almonds yourself, boil them for 60 seconds and then soak them in cold water. You can then slip the skins off.