Chiles en nogada
Instructions
Broil Peppers on the plate; wrap them in a clean towel for 30 minutes, then Peel and make a vertical incision on one side.
Remove the filaments and seeds, leaving stems intact.
Mix the pork with the beef and season with salt and pepper.
Heat the oil in a pan and fry the onion; Add the almonds, pine nuts and raisins; stir continuously until the meat is cooked.
Remove the mixture from the heat and let cool.
Fill peppers with this mixture, close them with toothpicks and accommodate you on a plate.
Grind the walnuts, add milk slowly, stirring constantly; incorporate then the cream and stir well.
Cover peppers with this Walnut Sauce; Garnish with pomegranate seeds and chopped parsley.
Ingredients and dosing for 4 persons
- 12 peppers
- 300 g of minced veal
- 300 g of minced pork
- Salt
- Pepper
- 4 tablespoons of olive oil
- 1/2 fine chopped onion
- 120 g of peeled almonds and chopped
- 120 g of pine nuts
- 100 g of sultanas
- 350 g of fresh peeled nuts
- 1 cup of milk
- 1 cup of cream
- 2 ripe pomegranates (seeds)
- 1 tablespoon of chopped parsley