Ingredients with Measurements:
- 6 poblano peppers
- 1 lb ground beef
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground cumin
- 1/4 cup raisins
- 1/4 cup chopped almonds
- 1/4 cup chopped walnuts
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/2 cup crumbled queso fresco
- 1/4 cup pomegranate seeds
- Salt and pepper to taste
- 1 egg, beaten
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
For the Roasted Tomatillo Sauce:
- 1 lb tomatillos, husked and rinsed
- 1 jalapeño pepper, seeded and chopped
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1/4 cup chopped fresh cilantro
- 1 tbsp lime juice
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Blender or food processor
- Large skillet
- Tongs
- Slotted spoon
Step-by-step instructions:
1. Preheat the oven to 400°F. Place the poblano peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is charred and blistered.
2. Remove the peppers from the oven and place them in a plastic bag. Seal the bag and let the peppers steam for 10-15 minutes. This will make it easier to remove the skin.
3. While the peppers are steaming, prepare the filling. In a large skillet, cook the ground beef over medium heat until browned, breaking it up with a wooden spoon.
4. Add the onion and garlic to the skillet and cook for 2-3 minutes, until softened.
5. Add the cinnamon, cloves, and cumin to the skillet and stir to combine.
6. Add the raisins, almonds, walnuts, parsley, cilantro, and queso fresco to the skillet and stir to combine. Season with salt and pepper to taste.
7. Remove the peppers from the plastic bag and peel off the skin. Make a small slit down the side of each pepper and remove the seeds and membranes with a spoon.
8. Stuff each pepper with the beef filling and close the slit with a toothpick.
9. In a shallow dish, beat the egg. Place the flour in another shallow dish.
10. Heat the vegetable oil in a large skillet over medium-high heat.
11. Dip each stuffed pepper in the egg, then dredge in the flour, shaking off any excess.
12. Fry the peppers in the hot oil, turning occasionally with tongs, until golden brown on all sides. Remove with a slotted spoon and drain on paper towels.
13. To make the Roasted Tomatillo Sauce, place the tomatillos, jalapeño pepper, onion, and garlic on a baking sheet. Roast in the oven for 15-20 minutes, until the tomatillos are soft and slightly charred.
14. Transfer the roasted vegetables to a blender or food processor. Add the cilantro, lime juice, salt, and pepper. Blend until smooth.
15. To serve, place a stuffed pepper on a plate and spoon some Roasted Tomatillo Sauce over the top. Sprinkle with pomegranate seeds and serve immediately.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Roasting the peppers: 400°F
Roasting the vegetables for the sauce: 400°F
Frying the stuffed peppers: medium-high heat
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 25g
Protein: 25g
Fiber: 6g
Sugar: 11g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Queso fresco can be substituted with feta cheese.
- Pomegranate seeds can be substituted with dried cranberries or chopped apple.
Variations:
- Vegetarian version: Substitute the ground beef with cooked quinoa or black beans.
- Gluten-free version: Substitute the all-purpose flour with gluten-free flour or cornstarch.
Tips and tricks:
- Use gloves when handling the jalapeño pepper to avoid getting the oils on your skin.
- Make sure to remove all the seeds and membranes from the peppers to avoid them being too spicy.
- If the toothpicks are too short, use two toothpicks to secure the slit.
- The Roasted Tomatillo Sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the stuffed peppers, place them in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes, until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of lettuce or rice.
- Garnish with additional cilantro or parsley.
- Serve with a side of Mexican rice or refried beans.
Garnishes:
- Pomegranate seeds
- Chopped fresh cilantro or parsley
- Lime wedges
Pairings:
- Mexican rice
- Refried beans
- Corn on the cob
- Grilled vegetables
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the filling is too dry, add a splash of beef broth or water to moisten it.
- If the peppers are too spicy, remove more of the seeds and membranes or substitute with bell peppers.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
- Wash your hands and all utensils and surfaces that come into contact with raw meat to avoid cross-contamination.
Food history:
Chiles en Nogada is a traditional Mexican dish that originated in the state of Puebla. It is typically served during the month of September to celebrate Mexican Independence Day. The dish is said to represent the colors of the Mexican flag, with the green sauce, white filling, and red pomegranate seeds.
Flavor profiles:
The stuffed peppers are savory and slightly sweet from the beef filling with hints of cinnamon and cloves. The Roasted Tomatillo Sauce is tangy and slightly spicy from the jalapeño pepper.
Serving suggestions:
Serve the Chiles en Nogada with Roasted Tomatillo Sauce as a main course for a special occasion or dinner party.
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Region: Mexican