Chiles en Nogada ~ Chiles in Walnut Sauce
Makes 12 chiles
12 Poblano chiles, roasted, seeded, and deveined
flour
6 eggs separated
1 tsp salt
vegtable oil
3 pomegranatEs, seeded
parsley
FOR THE FILLING
.5 kg ground pork
.5 kg ground chicken
1 onion, quartered
2 cloves garlic
125 g (8 Tbsp) butter
1 med onion chopped
4 cups (1 L) tomato puree
1 apple, peeled and finely chopped
2 peaches, peeled and finely chopped
2 plantains, peeled and finely chopped
1/4 cup candied citron, finely chopped
1/4 cup raisins
1/2 cup blanched almonds, coarsely chopped
1 T sugar
Salt and Pepper
FOR THE WALNUT SAUCE
2 cups (225 g) walnut halves
1/2 cup (70 g blanched almonds
1 cup (125 g) Queso Fresco
1/2 cup 125 ml half and half cream
1/4 cup (60 ml) sherry
1 Tbsp sugar
1 tsp salt
To make the filling place the pork, chicken and quartered onion, and garlic in a saucepan. Cover with water and boil for 20 minutes. Drain and set aside, discarding the onion and garlic.
Heat butter in a large skillet and sauté the chopped onion for about 4 min, until translucent. Add the tomato puree and cook for 10 mintes, stirring occasionally. Add the meat, fruit, citron, raisins, almonds, sugr, and S & P to taste. Cook over medium heat 10 minutes.
Prepare the chiles. Spoon some of the filling inside each, being careful not to overstuff. Spread the flour on a plate and turn each chile in the flour to coat lightly. Beat the gg whites until stiff. Beat the egg yolks with the salt. Gently fold the yolks and whites together to make a batter. Dip the chiles into the batter to cover completely.
Heat about 1/2 inch of oil in a heavy skillet. Fry the chiles one or two at a time, until lightly browned. Drain on absorbent paper.
To make walnut sauce puree all the sauce ingredients in a blender. If too thick add a little more cream.
Dip the chiles in the sauce, and arrange on a plate or platter. Cover with a little more sauce if you wish and garnish with a sprinkling of pomegranate seeds and a sprig of fresh parsley.
1.25 cups baking chocolate (can use semi sweet or combination of unsweetened and sweet)
1 cup salted butter
1.5 cup white sugar
1 cup flour
1 tsp cinnamon
1 tsp ground dried chipotle pepper (can grind 1 or 2 chipotles in small grinder or finely mince with a knife, leaving out the seeds)
4 large eggs beaten
1 cup pecan halves, half chopped roughly, the remainder for top
Preheat oven to 325 degrees F.
Grease and flour your pan
Melt butter and chocolate tog. in microwave or over simmering water.
In mixing bowl beat eggs and add sugar. Then add chocolate/butter mixture and beat well.
In a large bowl whisk together flour, cinnamon, & chipotle powder
Add dry mixture to the bowl of wet, and stir to incorporate.
Pour batter into your prepared pan, dot with pecans and bake for 40- 45 minutes It should have cracks on top but be fudgy in the centre. Serve a wedge garnished with cream, or cultured sour cream, slightly sweetened with brown sugar. Sometimes we serve it garnished with a little raspberry coulis, too.
BERRY COULIS
1 large package mixed berries
2 cups sugar
Boil together for about 30 minutes.
Mash fruit into a sieve to extract the syrup in a bowl. Use the syrup and discard the pulp.
