Ingredients
-
6
-
3/4
-
1/2
-
1/4
-
1/2
-
1
-
1/2
-
3
-
1/4
-
1
-
1
-
2
-
1/4
-
1
-
1/4
Directions
Chilies En Nogada for Mexican Independence Day, Entered for safe-keeping From about com Green chile, white walnut sauce and red pomegranate- the colors of the Mexican flag This dish is a Mexican Independence day favorite, a seasonal specialty of the Mexican State of Puebla in the Central Region , Entered for safe-keeping From about com Green chile, white walnut sauce and red pomegranate- the colors of the Mexican flag This dish is a Mexican Independence day favorite, a seasonal specialty of the Mexican State of Puebla in the Central Region
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Steps
|
1
Done
|
Roast the Chiles and Remove the Skins and Seeds. |
|
2
Done
|
Heat the Oil or Lard Over Medium Heat in a Large Pan. Add in the Beef or Pork and Brown Until Nearly Done. |
|
3
Done
|
Add in the Garlic, Onion, Apple, Almonds, Cinnamon, Nutmeg, Cumin, Pinch of Salt and Pepper and Cook For About 5 Minutes. |
|
4
Done
|
Beat the Egg Whites to Stiff Peaks With a Mixer or a Whisk. Fold in the Egg Yolks and a Pinch of Salt. |
|
5
Done
|
Dip Each Stuffed Chile in the Egg Mixture and Fry Until Golden Brown. |
|
6
Done
|
Stuff the Chiles With Equal Portions of the Stuffing. |
|
7
Done
|
Blend or Mix the Crema, Walnuts and Sugar With the Evaporated Milk. Pour Over the Freshly Cooked Chiles and Sprinkle With Pomegranate Seeds. |
