Prep 1 hr
Cook 45 mins
Walnut Cream Sauce
- 1 cup cream
- 1⁄2 cup queso fresco
- 1 tablespoon sugar (or more to taste)
- 1⁄3 cup chopped walnuts
- 1 small pomegranate (or more about 1/2 cup, more if you wish, for garnish)
- 1 sprig cilantro (for garnish)
- 1⁄2 small white onion, finely chopped
- cooking oil (enough to coat bottom of pan)
- 1 lb ground beef (or ground pork, or use cooked shredded pork)
- 1⁄2 cup blanched slivered almonds or 1⁄2 cup 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 dried fruit (such as apples, dried apricots, dried or candied pineapple, or Mexican cactus candy dulce de biznaga)
- 8 poblano chiles, toasted, peeled, slit down the side and seeded
- 10 eggs, separated
- 1⁄2 cup flour
- vegetable oil (for frying)
- For the sauce: In a blender combine first 4 ingredients until smooth.
- The sauce is to be served at room temperature, do not heat.
- For the filling: 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.
- (Note: You can use toothpicks to keep the chiles closed after they have been stuffed or just handle them very carefully).
- For the Batter: Beat 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 adhere.
- In a large sauté pan heat about 1/4 inch oil over medium-high heat.
- When oil is hot, pick up each floured chile by the stem and dip it 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 or 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: To serve, place a stuffed chile on each plate and cover with walnut cream sauce (the nogada).
- Sprinkle with pomegranate seeds and garnish plate with cilantro.
This is a recipe that is tough to find. I really liked it. I did have some problems keeping the peppers together after roasting and stuffing but it turned out well. The sauce was excellent. I didnt have queso fresco but used a combination of chesses.