Mmmm - Chiles en Nogada

The following recipes are from Francisco Cisneros, chef at Guaymas Restaurant in Tiburon, California.

Chiles en Nogada (Stuffed Poblano Chilies), Serves Six

• 12 poblano chilies

Stuffing:

• 1/4 C. cooking oil
• 1 whole chicken boiled in salt water, onions, celery, carrots and garlic
• 1 white onion, finely chopped
• 3 garlic cloves, peeled and roughly chopped
• 4 oz. brown sugar
• 4 bay leaves
• 4 oz. raisins
• 2 oz. vinegar
• 1/2 bunch cilantro, chopped
• 4 oz. blanched walnuts, chopped
• 1/4 tsp. black pepper
• 3 T. tomato paste
  

Sauce:

• 2 lbs. cream cheese
• 1/2 lb. goat cheese
• 1 C. sour cream
• 8 oz. blanched walnuts
• 1/2 tsp. nutmeg
• 1/4 T. granulated sugar

Garnish:

• pomegranate seeds
• cilantro

Roast, clean, peel and devein chilies, making sure to slice them along one side only so they can be reconstructed after they are stuffed. Remove meat from boiled chicken and chop. Saute onion and garlic until they are soft. Add chicken, raisins, sugar, walnuts, pepper and bay leaves and saute for a few minutes. Add vinegar, cilantro and tomato paste and cook for 15 minutes. Cool mixture. Stuff chilies with cooled mixture, reheating them in the oven prior to serving.

To make the sauce, blend together sauce ingredients and heat oven to medium heat. Pour sauce over heated chilies and garnish with pomegranate seeds and cilantro.

SIEHE AUCH UNTER

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