CHILES IN NOGADA

Ingredients:

For chiles:

12 poblano chiles.

4 eggs

1 tablespoon flour

1 cup of oil.

For meat mince:

500 grs. of pork (chopped)

1 onion

1 cup of mashed tomatoes (natural)

3 oil tablespoons

60 grs. of raisins

60 grs. of almonds

30 grs. of pine nuts

2 acitrones (biznaga)

2 peaches

2 pears

2 apples panocheras

1 mature male plantain

Salt and pepper to taste.

For the nogada sauce:

100 fresh castil nuts

100 grs. of goat cheese.

1 glass of port (sherry)

half a liter of milk.

Ornament:

1 grenade

1 tablespoon of Chinese parsley.

Process:

The chiles are roasted, wrapped in a plastic bag after half an hour, stripped, skin removed and washed in running water. They should be opened very carefully on one side taking care not to reach the ends. The poblano chili of the time of San Agustín in Puebla, Pue. (August 28) is characterized by being fleshy and very dark - the darker its color will be less spikes - so it can easily be filled. If we notice that they are spicy, they will be soaked and cleaned for a few minutes in a liter of salt water, then they will drain very well.

How to make the stuffing: Fry a garlic and finely chopped onion, add the pork meat (it can be substituted for beef or even pork and beef), it is important that the meat is finely chopped.

When it is well fried add the tomato puree, then the raisins, the almonds peeled and chopped, the acitrón; and add the finely chopped fruits in this order: peach, apple, pear and once cooked the male banana is added. It is seasoned with salt and pepper (some people add some ground cinnamon and cloves). This cooking is removed from the fire when it thickens and is covered to rest with its steam.

Once the stuffing is cold (it is customary to do it a day earlier if much is to be prepared and for it to "taste"), the chilies are stuffed. To "capear" the chilies:

Whisk the egg whites to the point of snow and then mix well with the yolks. Pass the stuffed chiles for flour and then for the beaten eggs. They are introduced to the frying pan with very hot oil (it must be kept constant in temperature), they are turned on all sides and they are transferred to trays with blotting paper so that they drain.

To do the nagada:
One day before, the walnuts of castilla are peeled and allowed to soak in water to cover, cover and leave in the bottom of the refrigerator. The next day they run off and milk is added to soak them. Grind the walnuts with a little milk, the goat's cheese (remember that they are only 100 grams) and the glass of port.
This nut sauce is very delicate, it is only used for the day that is elaborated and it is advisable to make it for the chiles that are eaten in that moment, since still refrigerated can be cut.
When the chiles are already deep-fried, the granada is made and desgranada granada -value the redundancy- are placed on the plate, bathed with the nogada, adorned with grains of pomegranate and a little parsley (green, white and red of our
flag). Served immediately.