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Filled Roasted Green Chilies With Whipped Cream And Nut Sauce
(Chiles En Nogada)
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Before using hot chilies, please read "How to Handle Hot Chilies" article.
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| What You Need: |
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6 fresh poblano chilies or substitute 6 fresh green peppers, each about 4 inches in diameter
THE FILLING
2 tablespoons lard
2 pounds ground beef, preferably chuck
1 cup coarsely chopped onions
½ teaspoon finely chopped garlic
5 medium tomatoes, peeled, seeded, and coarsely chopped (see salsa cruda), or substitute 2 cups chopped, drained, canned Italian plum tomatoes
¾ cup seedless raisins
¼ cup distilled white vinegar
1½ teaspoons sugar
2 teaspoons cinnamon
½ teaspoon ground cloves
2 teaspoons salt
½ cup slivered blanched almonds
THE TOPPING
2 cups heavy cream
½ cup shelled walnuts, ground in a blender or pulverized with a mortar and pestle
½ cup blanched almonds, ground in a blender or pulverized with a mortar and pestle
2 tablespoons finely chopped fresh parsley
½ teaspoon ground cinnamon
Pinch of salt
2 tablespoons fresh pomegranate seeds, or substitute 12 pimiento strips, 2 inches long and 1/8 inch wide
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| How To Cook: |
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1. Roast the chilies or peppers by impaling them, one at a time, on the tines of a long-handled fork, and turning them over a gas flame until the skin blisters and darkens.
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2. Or place the chilies on a baking sheet and broil them 3 inches from the heat for about 5 minutes, turning them so that they color on all sides.
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3. As the chilies are roasted, wrap them in a damp towel and let them rest for a few minutes. Rub them with the towel until the skins slip off. Cut out the stems and white membranes, discard the seeds.
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THE FILLING:
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1. In a heavy 10- to 12-inch skillet, melt the lard over high heat. Add the beef and brown it lightly, stirring constantly with a fork to break up any lumps.
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2. Reduce the heat to moderate, add the onions and garlic, and cook 5 minutes. Stir in the tomatoes, raisins, vinegar, sugar, 2 teaspoons of cinnamon, cloves and 2 teaspoons of salt; then reduce the heat and simmer, uncovered, for 15 minutes. Add the slivered almonds.
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3. Whip the cream with a whisk or a rotary or electric beater until it forms soft peaks. Fold in the ground nuts, parsley, ½ teaspoon of cinnamon and pinch of salt. (If you like, you may beat in a little sugar.)
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THE TOPPING:
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1. To assemble, fill the roasted chilies with the warm beef mixture, packing it down and mounding it slightly on top.
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2. Spoon the whipped cream over the top of each pepper.
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3. Scatter a teaspoon of pomegranate seeds on the cream or arrange 2 strips of pimiento over it. Serve at once.
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