1 small white onion, quartered
2 cloves garlic
about 1 Tablespoon sea salt
For the Picadillo (fruit stuffing)
4 Tablespoons safflower or canola oil
1/3 cup chopped white onion
3 cloves garlic, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cloves
1/3 cup chopped raisins (I used golden raisins)
1/3 cup chopped walnuts or almonds
1/3 cup chopped candied acitrón or candied pineapple
1 fresh pear, peeled and chopped
1 apple, peeled and chopped
1 plantain, peeled and chopped
1 (28-ounce) can chopped tomatoes, with juice
salt to taste
12 fresh poblano chiles, roasted, peeled, and seeded, leaving the stem intact
For the Walnut Sauce
1 cup fresh walnuts
6 ounces cream cheese (not fat free) at room temperature
1-1/2 cups Mexican crema or 1-1/4 cups sour cream thinned with milk
about 1/2 teaspoon sea salt
1 Tablespoon sugar (optional)
1/8 teaspoon ground cinnamon
1/2 cup pomegranate seeds
- Cut the meat into large chunks, removing any excess fat. Place the meat into a large Dutch oven with the onion, garlic, and salt.
- Cook meat until brown on all sides.
- Warm the oil in a large, heavy skillet and sauté the onion and garlic over medium heat until they turn a pale gold. Stir in the browned meat and cook for 5 minutes.
- Add the cinnamon, pepper, and cloves, then, stir in the raisins, the 2 Tablespoons chopped walnuts, and the candied acitrón.
- Add the chopped pear and apple, and mix well.
- Add the tomatoes and salt to taste, and continue cooking over medium-high heat until most of the moisture has evaporated. Stir often so that the mixture doesn't stick.
- Let cool, cover, and set aside. The picadillo may be made 1 day in advance.
- Make a slit down the side of each chile, just long enough to remove the seeds and veins. Keep the stem end intact.
- Drain the chiles on absorbent paper until completely dry. Cover and set aside. The chiles may be prepared 1 day in advance.
- Place the nuts, cream cheese, crema, and salt in a blender and purée thoroughly. Stir in the optional sugar, cinnamon, and sherry, if using, until thoroughly combined. Chill for several hours.
- Preheat the oven to 250ºF.
- When ready to serve, reheat the meat filling and stuff the chiles until plump and just barely closed.
- Put the filled chiles, covered, to warm in the oven.
- After they are thoroughly heated, place the chiles on a serving platter or on individual plates, cover with the chilled walnut sauce, and sprinkle with the parsley and pomegranate seeds.
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