Chiles en Nogada.?Need the complete recipe, and please?!
Chiles en Nogada.?Need the complete recipe, and please?
explain the vinegar part. I know you are suppossed to serve them cold, but I am planning to serve them warm. Can I grill the chiles in advance and just keep them in the fridge??
Answers:
Hola, Amiga!
Here's a great recipe for the Chiles en Nogada:
I think that I am going to make this recipe from Rick Bayless again for Father's Day:
Chiles en Nogada
Makes a 4 large servings or 8 small ones, with 6 cups of filling and 2 generous cups of sauce.
Walnuts for the sauce:
2 cups (7 ounces) walnut halves and pieces, you’ll need 36 (about 1 pound) very fresh walnuts in their shells
OR 48 mature-green walnuts with fruit still attached (about 4 pounds)
For the chiles and pork-and-fruit stuffing:
1 pound boneless pork shoulder, cut into 2-inch cubes
2 large garlic cloves, peeled and finely chopped
1 small white onion, diced
8 very large (about 2 pounds) fresh poblano chiles, choose good-looking chiles with their stems intact if possible
3 1/2 tablespoons vegetable oil
2 generous tablespoons raisins
2 generous tablespoons dried mango, candied biznaga cactus or citron, cut into 1/4 -inch dice
1 small pear, peeled, cored and cut into 1/4 - inch dice
1 small Jonathan or McIntosh apple, peeled, cored and cut into 1/4 - inch dice
2 medium fresh peaches (or extra pears or apples), peeled, pitted and cut into 1/4 - inch dice
1 ripe, medium-small tomato, seeded and roughly chopped
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon cinnamon, preferably freshly ground Mexican canela
Salt, about 1 generous teaspoon
1/3 cup (about 1 3/4 ounces) silvered blanched almonds.
1 ripe, medium-size plantain, peeled and cut into 1/4 - inch dice.
For finishing the sauce:
1 to 1 1/2 cups milk
1 slice firm white bread, crusts removed
1 tablespoon sugar
Salt, about 1/2 generous teaspoon
1 teaspoon dry sherry
1/4 teaspoon cinnamon, preferable freshly ground Mexican canela
1/2 cup heavy (whipping) cream or Mexican crema
For the garnish:
1 pomegranate
8 sprigs flat-leaf parsley
1. Peeling the walnuts. If using mature-green walnuts, break away the soft, green, outer layer with your hands. Working with 5 or 6 at a time, crack open the nuts, remove the meats in the largest pieces possible. Drop the walnut pieces into a small pan of boiling water, immediately remove with a slotted spoon to a paper towel, then peel: the thin, brown skin that covers each piece will peel off in fairly large pieces if the nuts are very fresh; use a small pick or pointed trussing needle to help lift the skin out of the crevices. Continue until all are peeled. Store the nuts in a tightly-sealed jar, refrigerated, until ready to use.
2. Cooking and shredding the meat. Place the pork in a medium saucepan, cover with heavily salted water, add the garlic and half of the onion. Bring to a gentle boil over medium heat, skim off any grayish foam that rises to the surface, partially cover and simmer over medium-low until the meat is thoroughly tender, about 1 1/2 hours.
If time permits, let the meat cool in the broth, then remove it with tongs or a slotted spoon and shred it between you fingers or with two forks held back to back. (There will be about 2 cups of meat). Reserve the broth.
3. Roasting the chiles. The open flame method: Place chiles directly over the gas flame or on a medium hot charcoal or gas grill. Roast, turning occasionally, until blistered and blackened on all sides but not soft, about 5 minutes. The broiler method: Lay chiles on a baking sheet set about 4 inches below a preheated broiler. Roast, turning occasionally until blistered and blackened on all sides but not soft, about 10 minutes. Peel the charred skin off the chiles and rinse them if necessary. Make a long slit in the side of each chile and carefully remove the seeds and veins.
4. The stuffing. Before you start cooking, complete all the initial peeling, coring, chopping and so forth of the stuffing ingredients (a little oxidizing of the apples and pears won’t spoil the appearance of the dish.)
Heat 1 1/2 tablespoons of the oil in a very large (12 inch) skillet over medium-high. When quite hot, add the remaining half of the onion and shredded pork in a thin layer and cook, stirring frequently, until the mixture is lightly browned, 8 to 10 minutes. Drain off any excess fat.
Stir in the raisins, candied fruit, pear, apple, peach, the tomato, herbs and cinnamon. Measure in 1/4 cup of the reserved broth, mix well, reduce the heat to medium-low, cover the skillet and simmer until the apple and pear are tender (but not mushy) and the flavors are blended, about 10 minutes. Season with salt, usually a generous teaspoon.
While the meat mixture is simmering, heat the remaining 2 tablespoons of oil in a medium-small skillet over medium heat. Add the almonds and fry, stirring nearly constantly, until they are a deep golden color, about 3 minutes; remove with a slotted spoon and cool. Add the diced plantain to the skillet and stir it frequently until nicely browned and sweet, 3 or 4 minutes. Add to the meat mixture along with the almonds. Remove the filling from the heat and let cool uncovered. (There will be about 6 cups).
5. Stuffing the chiles. Stuff the chiles with cooled filling, packing it in well and re-forming them in their original shape. Place on a baking sheet and cover with foil.
6. Completing the sauce. Within a couple of hours of serving, prepare the sauce. Put the peeled walnuts into a blender jar along with 1 cup of milk, the bread, sugar, salt, sherry and ground cinnamon. Blend until a drop of the puree no longer feels gritty when rubbed between your fingers (this will be more successful with the mature-green walnuts); if the mixture should clog in the machine or if only the mixture at the bottom is moving through the blades, add more milk a little at a time, until all the mixture is moving through the blades again. Finally add the cream and blend for just a few seconds; add additional milk if necessary to achieve a medium consistency. Taste for salt and sugar; the sauce should have a slightly sweet edge with just enough salt to bring up the flavor of the walnuts. Set aside at room temperature.
7. Finishing the dish. Half an hour before serving, place the chiles in a 250-degree oven to heat through. Break the pomegranate apart, pick out all the seeds and place them in a small dish.
When you are ready to serve, add a little milk or cream to the sauce if it is thicker than a medium-consistency custard sauce. Place 1 or 2 chiles (depending on how you have chosen to serve them) on each warm dinner plate. Spoon the room-temperature sauce over the warm chiles, generously covering them half away from the stem. Sprinkle the sauce generously with the pomegranate seeds, garnish with the parsley, and serve at once.
COOK’S NOTES:
Techniques: Preparing chiles for stuffing: Since the flavors are more delicate here, it is best to devein the chiles to insure they won’t be too hot. If you suspect that they are hot, soak them in salted water overnight with a little vinegar.
Timing and advance preparation: Start a day or so ahead, peeling the walnuts (allow 1 1/2 to 2 hours); they will keep for a couple days in the refrigerator tightly wrapped. Finishing the dish will require a little less than 2 hours. The chiles may be prepared and the stuffing made a couple of days in advance; store them separately, covered and refrigerated. Complete Steps 5 through 7 shortly before serving; the sauce can gray if prepared too far ahead.
Enjoy!
INGREDIENTS
1 (4 pound) whole chicken, cut into pieces
1 onion, halved
2 carrots, peeled
1 stalk celery
1 clove garlic, peeled
12 fresh poblano chile peppers - cleaned, roasted and peeled
1 white onion, chopped
3 cloves garlic, chopped
4 ounces raisins
4 ounces brown sugar
4 ounces walnuts
1/4 teaspoon ground black pepper
4 bay leaves
1 tablespoon distilled white vinegar
1/2 cup chopped fresh cilantro
3 tablespoons tomato paste
4 (8 ounce) packages cream cheese
8 ounces soft goat cheese
1 cup sour cream
8 ounces walnuts
1/2 teaspoon ground nutmeg
3/4 teaspoon white sugar
1/2 bunch cilantro, finely chopped
DIRECTIONS
Place chicken in a large pot with the halved onion, two carrots, one stalk celery, and 1 clove garlic, and cover with water. Boil until done. Slice meat into bite-sized pieces.
In a large skillet over medium heat, saute onion and garlic until soft, then add chicken, raisins, brown sugar, 4 ounces walnuts, pepper and bay leaves. Mix together and saute for 3 to 5 minutes, then stir in vinegar, cilantro and tomato paste; reduce heat to low and let all simmer for 15 minutes. Remove from heat and let cool.
Preheat oven to 250 degrees F (120 degrees C). Cut a slit in each chile pepper along one side, lengthwise, so that they can be reconstructed after they are stuffed. Stuff each chile pepper with cooled chicken mixture and place in preheated oven to keep warm.
To Make Sauce: In a large saucepan over medium heat, combine the cream cheese, goat cheese, sour cream, 8 ounces walnuts, nutmeg and granulated sugar. Heat, stirring, for 5 to 7 minutes. When blended together, pour sauce over warm chile peppers and garnish with fresh chopped cilantro.
Ingredients:
6 fresh poblano chiles
1 small onion -- peeled and finely chopped
2 cloves garlic -- peeled and minced
1 small apple -- peeled, cored, and diced
vegetable oil
1/2 pound ground pork
salt
1/2 teaspoon ground cinnamon
1 tablespoon white vinegar
1 cup shelled walnuts
1 1/2 cup sour cream
4 eggs -- separated
flour
3 sprigs cilantro leaves -- coarsely chopped
1 pomegranate, seeds of
Directions:
Char chiles over a gas flame or under a hot broiler, turning to blacken all over. Place chiles in a brown paper bag and close tightly for about 15 minutes. Remove and allow to cool. Peel off blackened skin, taking care not to tear flesh. Cut a slit down the length of each, stopping 1/2-inch from the bottom. Scrape out ribs and seeds; set chiles aside.
Cook onions, garlic, and apples in 2 tablespoons oil in a large skillet over medium-low heat until soft, about 20 minutes. Add pork and cook 10 minutes; season with salt, stir in cinnamon and vinegar, and cook 5 minutes more.
Puree walnuts and sour cream in a food processor; add salt to taste and set aside.
Dry chiles with paper towels and fill them with pork mixture.
Beat egg whites in a medium bowl until foamy. Add a pinch of salt; continue to beet till stiff. Lightly beat yolks, then fold into whites. Dredge chiles in flour, shake off excess, then dip in egg. Fry in 1-inch very hot oil in a large skillet, turning to brown evenly. Drain.
Cover chiles with sauce and garnish with cilantro and pomegranate seeds. Serve at once.
The vinegar/water solution is used to soak the chiles in if they turn out to be too hot (before you cook them). And try to find walnuts that already have the skin off, since if you leave the smallest piece on them, it might turn the sauce bitter. Soak them in milk the previous night for best results.
You can cook them ahead and time and place them in the fridge in a closed container, but the sauce has to be made fresh. You can serve them at room temp, but not cold.
You have to remember to take out the veins and seeds from the chiles before you grill them if you want them to be "sweet" (not hot in any way).