Chiles en Nogada

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Today we commemorate the independence of Mexico. This is a perfect way to celebrate it. The “Chiles en Nogada” are a Poblano chile stuffed with a special ground beef stew covered with a pecan cream sauce and sprinkled with pomegranate. It is a delicious typical mexican dish that has a very interesting story behind. Tells the story, that the Agustin Nuns from the Santa Monica Convent in Puebla, Mexico, invented this recipe to honor Agustin de Iturbide who just had signed the independence of Mexico in Cordoba, Veracruz. The Chiles are very colorful resembling the Mexican Flag, green, white and red. Hope you enjoy such a delicious traditional Mexican dish.

CHILES EN NOGADA

Serves 8

Ingredients

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For the Chiles and stuffing:

8    Poblano chiles

1    Lb Gorund beef

1    Medium peach

1    Medium pear

1    Medium apple

15  Green olives

1/4 Cup chopped pecans or pine nuts

1/2 Chopped onion

1/2 Onion

2    Medium tomatoes

1/4 Rasins

1    Tablespoon olive oil

Pomegranate for gernish

Salt and paper to taste

 

For the Pecan Sauce:

1 1/2 Cups pecans

1/4    Cups heavy cream

1       Can evaporated milk

1       Tablespoon sugar

 

Procedure

Prepare the poblano chiles:

  • On a skillet roast the chiles over low heat. Turning them so the roast on all sides

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  • When the are brown on all sides put them in a plastic bag to rest and sweat. Some might be ready sooner the others

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  • Under running water peel the thin skin of the chiles

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  • Make a cut on to the chiles and remove the seeds and vein

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  • Wash your heads, you don’t want to end up with chile in your eyes

Prepare the filling:

  • In a medium size pan heat the oil
  • Saute the chopped onion and the meat, breaking the balls that might form

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  • Meanwhile blend the tomatoes and the 1/4 of a onion

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  • When the juices from the meat are evaporated, pour the blender contents

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  • While the meat absorbs the tomato mixture, chop the peach, apple, pear, olives, and pecans

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  • Add the chopped items to the meat pan as well as the rasins

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  • Simmer for 7-10 minutes, until the frut is cooked.
  • Fill the clean chiles with the prepared meat

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Prepare the pecan sauce:

  • Blend the pecans, evaporated milk, cream and sugar until it is uniform

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Pour the pecan sauce over the stuffed chiles and garnish with the pomegranate

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Super Enjoy!!

 

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