Chiles in walnut sauce
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Chiles in walnut sauce
  Chiles    Mexican    Beef    Walnuts    Sauces  
Last updated 6/12/2012 12:56:35 AM. Recipe ID 18842. Report a problem with this recipe.
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      Title: Chiles in walnut sauce
 Categories: Mexican, Apples, Beef, Meats, Ethnic
      Yield: 8 Servings
      8    Pablano Chiles; *
      1 lb Ground Beef
    1/4 c  Onion; Chopped, 1 small
      2 c  Tomatoes; Chopped, 2 medium
      1    Apple; **
      1    Banana; Peeled & Sliced
      1    Jalapeno Chile; ***
      1    Clove Garlic; Finely Chopped
      1 c  Raisins
    1/3 c  Almonds; Slivered
      2 tb Green Olives; Chopped
      1 tb Capers
    3/4 ts Cinnamon; Ground
    1/2 ts Salt
    1/4 ts Cumin Seed
    1/4 ts Oregano; Ground
    1/8 ts Pepper; Freshly Ground
      4    Eggs; Large, Separated
           Flour; Unbleached
           Vegetable Oil
           Pomegranate Seeds Or Raisins
           Fresh Cilantro; Snipped

MMMMM------------------------WALNUT SAUCE-----------------------------
      1 c  Walnuts; Ground
      1 c  Dairy Sour Cream
    1/2 c  Chicken Broth
  *      Chiles should be roasted and peeled (See Sowest 1 for
  information) **     Use an all purpose cooking apple that is unpeeled
  and sliced. *** Chile should be seeded and finely chopped. Cut a
  lengthwise slit down one side of each poblano chile. Carefully remove
  the seeds and membranes and set aside.  Cook and stir ground beef and
  onion in a 10-inch skillet until beef is brown and drain. Stir in
  remaining ingredients except the eggs, flour, oil, Walnut Sauce,
  seeds and cilantro. Cover and simmer for 15 minutes. Fill chiles with
  beef mixture. Cover and refrigerate for an hour. Beat egg whites in a
  large bowl until stiff. Beat egg yolks and fold them into the egg
  whites. Coat filled chiles with flour; dip into the egg mixture. Heat
  1/4-inch of oil in an 8-inch skillet until hot. Cook chiles, one at a
  time, in the oil, turning once, until puffy and golden, about 2
  minutes on each side; drain. Place on cookie sheet and keep warm in a
  200 degree F oven. Prepare Walnut Sauce and spoon over the chiles.
  Sprinkle with pomegranate seeds and cilantro. Serve hot. WALNUT
  SAUCE: Mix all ingredients.

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Recipe ID 18842 (Apr 03, 2005)

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