Chiles en Nogada (Chiles in Walnut Cream Sauce)
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This dish, served in the fall when a fresh crop of walnuts has just come in, makes a spectacular display with its colors of the Mexican flag; red, white and green.
INGREDIENTS
WALNUT CREAM SAUCE
1 cup cream
1/2 cup queso fresco or mild feta cheese
1 to 5 tablespoons sugar
1/3 cup chopped walnuts
Seeds of 1 small pomegranate (about 1/2 cup, more if you wish), for garnish
Sprigs of cilantro, for garnishIn a blender, combine first 4 ingredients until smooth.
NOTE: The sauce is traditionally sweet, but may be too sweet for American tastes. Start by adding 1 tablespoon of sugar at a time, and add until you achieve the taste you want. This sauce is served at room temperature or lightly chilled. Don't try to heat it.
MEAT FILLING
1/2 small onion, finely chopped
Cooking oil, enough to coat bottom of pan
1 pound ground beef, OR ground pork, OR use cooked shredded pork
1/2 cup slivered almonds or other nuts
1 teaspoon cinnamon
1 teaspoon cumin
1/4 cup raisins, soaked in hot water if hard, discard water
2 tablespoons sliced, pitted green olives
2 tablespoons diced fruit, (apples, dried apricots, dried or candied pineapple(
In a large sauté pan, cook onion and garlic in oil over medium heat until golden brown. Add remaining ingredients and cook until beef is done. Stuff chiles with meat mixture.
NOTES: You can also use Mexican Cactus Candy (dulce de biznaga, alson known as acitron, which is not to be confused with citron). You can use toothpicks to keep the chilies closed after they have been stuffed or just handle them very carefully, cupping them in your hands while slipping them into the oil to fry, in the next step.
CHILES
8 Poblano chiles
To prepare the chiles, toast them directly over a gas flame or on a comal (or a cast-iron skillet), turning frequently, until they blister and turn brown on all sides. Place them in a closed plastic bag and allow them to "sweat" for 20 minutes. Peel off the browned skin. Then make a slit in the side of each chile and remove the seeds and veins, being careful not to remove the core or top part, and the stem. Rinse and pat dry.
BATTER
10 eggs, separated
1/2 cup flour
Vegetable oil, for fryingBeat egg whites until stiff peaks form. In a separate bowl, beat yolks well. Fold yolks into beaten whites. Sprinkle about 2-1/2 tablespoons of the flour on top and fold it into the egg mixture.
Sprinkle a plate with a layer of flour and lay each stuffed chile in it. Sprinkle more flour on top of the chiles so that they are thoroughly coated (this helps the batter to adhere to the chiles).
In a large sauté pan, heat about 1/4-inch oil over medium-high heat. When the oil is hot, pick up each floured chile by the stem and dip it in the batter. Then gently lay it in the oil.
As the chiles fry, lift the pan by the handle and tilt it back and forth so that the edges of the battered chiles are cooked (this makes them easier to turn, too). When the first side is golden brown, turn and cook the other side. Remove with a slotted spoon and drain on several layers of paper towels. Keep warm in a low oven (about 150 to 200 degrees), until all are done.
NOTE: The chiles may be prepared in advance and reheated on a nonstick baking sheet for about 8 minutes at 450 degrees. Or they may be served at room temperature.
To serve, place a stuffed chile on each plate and cover with the Walnut Cream Sauce (the Nogada). Sprinkle with pomegranate seeds and garnish the plate with cilantro.
Makes 8 servings