Chiles en nogada (chiles in walnut sauce) pt 2
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Chiles en nogada (chiles in walnut sauce) pt 2
  Chiles    Mexican    Walnuts    Sauces  
Last updated 6/12/2012 1:14:25 AM. Recipe ID 43292. Report a problem with this recipe.
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      Title: Chiles en nogada (chiles in walnut sauce) pt 2
 Categories: Meats, Mexican
      Yield: 6 Servings
 
           See part 1
 
  Crush the spices roughly and add them, with the rest of the
  ingredients to the meat mixture. Cook the mixture a few moments
  longer.
  
  Mash the tomatoes a little and add them to the mixture in the pan.
  Continue cooking the mixture over a high flame for about 10 minutes,
  stirring it from time to time so that it does not stick. It should be
  almost dry.
  
  Prepare the walnut sauce:
  
  Cover the nuts with boiling water and leave them to soak for 5
  minutes. (If you leave them soaking too long the skin will become too
  soft and will be more difficult to remove.) Remove the papery brown
  skin--it should come off quite easily.
  
  Cover the walnuts with cold water and leave them to soak overnight.
  
  Blend all the ingredients until they are smooth.
  
  Prepare the chiles:
  
  Put the chiles straight onto a fairly high flame or under the
  broiler--not into the oven--and let the skin blister and burn. Turn
  the chiles from time to time so they do not get overcooked or burn
  right through.
  
  Wrap the chiles in a damp cloth or plastic bag and leave them for 20
  minutes. The burned skin will then flake off very easily and the
  flesh will become a little more cooked in the steam.
  
  Make a slit in the side of each chile and carefully remove the seeds
  and veins. Be careful to leave the top of the chile, the part around
  the base of the stem, intact. (If the chiles are too picante, let
  them soak in a mild vinegar and water solution for about 30 minutes.)
  Rinse the chiles and pat them dry.
  
  Stuff the chiles until they are well filled out.
  
  Cover the chiles with the sauce and garnish with parsley leaves and
  pomegranate seeds.
  
  NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
  garhow@hpubmaa.esr.hp.com Recipe 




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Recipe ID 43292 (Apr 03, 2005)

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