Stuffed Pasilla Chiles With Walnut Sauce Recipes

STUFFED POBLANO CHILES IN A CREAMY WALNUT SAUCE

Steps:

• In a medium heavy skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add the onion and garlic and cook until fragrant, about 3 minutes. Add the pork, ground sirloin, bay leaf, cinnamon stick, salt and pepper and cook at medium heat until meat loses its pink color and is cooked through, about 7 minutes. Add the dried apples, apricots, and sweetened pineapple and remove from the heat. Add the ground cinnamon and season with salt and freshly ground black pepper, to taste. Set aside. Remove the cinnamon stick and bay leaf and discard.
• Sauce: Put the walnuts, Mexican crema and goat cheese in a blender or food processor and blend until smooth and silky, about 2 minutes. Sauce should coat the back of a spoon. (If the sauce is too thin, add more walnuts and puree. If too thick, add more cream.) Season with salt, to taste.
• Cut a lengthwise slit into each chile and carefully cut out seeds with kitchen shears, leaving the stem intact. (For less spice, carefully remove the veins.)
• Spoon the filling into the chiles, then close, slightly overlapping the sides of the openings. Transfer the stuffed chiles, seam sides up, to plates and pour about 1/3 cup the walnut sauce over each chile, leaving some of the chile visible. Sprinkle with parsley leaves and pomegranate seeds. Serve warm or at room temperature.
• *Cook's Note: To peel the walnuts: Cook in boiling water for 1 minute and drain. When cool enough to handle, use a paring knife to remove the skins. Peeling the walnuts before adding them to the sauce will make a smoother, whiter sauce. Unpeeled walnuts can be used, but the texture will be a little grainy and slightly bitter.

STUFFED POBLANO CHILES WITH WALNUT SAUCE AND POMEGRANATE SEEDS

Steps:

• Cook pork:
• Put pork in a 3-quart heavy saucepan with salt, onion slice, garlic, thyme, and enough cold water to cover by 1/2 inch and bring to a boil, skimming foam. Reduce heat and simmer, partially covered, until pork is very tender, 1 to 1 1/2 hours. Cool pork in liquid, uncovered, 15 minutes. Drain, then cut pork into 1/3-inch dice. Discard onion, garlic, and thyme.
• Make filling:
• Cook onion and garlic in oils in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 5 to 8 minutes. Add tomatoes, thyme, bay leaves, cinnamon, allspice, cloves, nutmeg, 1 tablespoon vinegar, 1 1/2 teaspoons sugar, and 3/4 teaspoon salt and simmer, uncovered, stirring occasionally, until tomatoes have broken down and sauce is slightly thickened, 20 to 30 minutes.
• While tomatoes simmer, cut an X in bottom of peach, then immerse in boiling water until skin begins to loosen, 10 to 30 seconds. Transfer peach to a bowl of cold water to stop cooking, then peel, pit, and dice (1/3 inch).
• Discard bay leaves, thyme sprig, and cinnamon stick from tomato mixture, then add diced pork and remaining filling ingredients and simmer, uncovered, stirring occasionally, until fruit is softened but still intact, 8 to 10 minutes. Season with additional salt, sugar, and vinegar.
• Make sauce:
• Purée walnuts and almonds in a blender with milk, cheese, 1 tablespoon sugar, and 1/4 teaspoon salt until smooth and silky, about 2 minutes. (Sauce should thickly coat back of a large spoon. If sauce is too thin, add more almonds and puré. If too thick, add more milk.) Season with salt and sugar.
• Stuff and bake chiles:
• Put oven rack in middle position and preheat oven to 350°F.
• Cut a lengthwise slit in each chile and carefully cut out seeds with kitchen shears, leaving stem intact. (For milder heat, carefully cut out ribs also.)
• Divide pork filling among chiles, then close, overlapping sides of openings slightly. Transfer, seam sides up, to a 13- by 9-inch shallow baking dish, then cover with foil and bake until just heated through, 15 to 25 minutes.
• Transfer chiles to plates, carefully turning them seam sides down. Pour about 1/3 cup walnut sauce over each chile, leaving some of chile visible, then sprinkle chiles with pomegranate seeds. Serve chiles warm or at room temperature.

CHILES EN NOGADA (MEXICAN STUFFED POBLANO PEPPERS IN WALNUT SAUCE)

Steps:

• Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes.
• Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.
• Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, 3 to 4 minutes. Add ground pork and cook until browned, breaking up with a spoon while cooking, about 7 minutes. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined, about 10 minutes.
• Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.
• Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.

STUFFED PASILLA CHILES WITH WALNUT SAUCE *

Steps:

• Pour hot water over the figs and raisins and allow to soak for 20 minutes until soft. Season meat with salt and pepper. Place a wide- bottom skillet over high heat. When pan is hot add the oil and part of the meat. Do not crowd the pan too much or it will boil in its own juices. Sear on all sides and remove to a plate. Repeat with the remaining beef and remove. Add the onion and apple to the pan and sauté until soft. Stir in tomato, cinnamon and dried fruit. Bring to a simmer. Return the beef to the pan, turn the heat to low and cover. Cook for two hours until beef is tender. Stir occasionally. Taste for seasoning and reserve. Place chiles over a hot grill or a gas burner on your stove to blacken and blister on all sides. Set aside in a bowl to cool. Using the side of a paring knife scrape all the blackened skin off. Make an incision along the length of the chiles and remove all the seeds. Stuff with the meat mixture and place in a casserole dish. To make the sauce, pour boiling water over the walnuts. Allow to soak for 30 minutes and drain. This removes some of the tannins in the walnuts. Place in a blender jar along with the milk and puree until smooth. Add the crema, cinnamon and sugar. Pulse to combine and set aside. Preheat oven to 400°F. Place chiles in the center of the oven and bake for ten minutes to warm them through. To serve, place chiles on individual plates, spoon walnut sauce over the center of each and scatter pomegranate seeds on top.

STUFFED CHILES WITH WALNUT SAUCE

Steps:

• To make Stuffed Chiles:.
• Preheat oven to broil. Place chiles on an ungreased baking sheet. Broil 15 to 20 minutes, turning occasionally, or until blackened. Transfer to a bowl, cover with a damp towel and cool.
• Heat the veg. oil in a large saucepan over medium heat. Add onion, and saute 5 to 7 minutes, or until mushrooms are brown and crispy.
• Add the remaining ingredients. Salt and pepper to taste. Reduce heat to medium low, cover and simmer 10 minutes. Set aside.
• Peel chiles, then cut slits down sides, and remove the seeds and veins. Fill with mushroom mixture and set in a large baking dish coated with cooking spray. Cover with foil, and refrigerate until ready to cook.
• To make Walnut Sauce:.
• Put all ingredients in blender or food processor, and pulse until combined but still chunky.
• To serve:.
• Preheat oven to 350*F. Heat chiles in their foil covered dish 15 to 20 minutes. Transfer to serving platter, top with Walnut Sauce and sprinkle with pomegranate seeds. Enjoy!

STUFFED POBLANO CHILES IN WALNUT SAUCE

Steps:

• 1. Prepare the poblano chiles. With a small sharp knife, slit each chile lengthwise, with stems intact, to within 1 inch of the bottom end. Carefully cut out the seed pod. Rinse the chiles under cold running water to remove the remaining seeds. Pat dry with paper towels and put on a plate. Cover and refrigerate until ready to stuff, up to 2 days ahead. 2. Prepare the picadillo. Cover and refrigerate until ready to stuff the chiles, up to 2 days ahead. Then, prepare the walnut sauce. Cover and refrigerate until ready to use, up to 1 day ahead. 3. Preheat the oven to 350°. Grease a baking sheet. To assemble, stuff each chile until plump with about 1/2 cup picadillo and close to reshape. Put the stuffed chiles on the baking sheet with the cut side up showing some of the stuffing. Cover with a loose tent of aluminum foil and bake until completely heated through, about 25 minutes. 4. Meanwhile, cut the pomegranate in half with a sharp knife. Reserve one half for another use. With the remaining half, separate the pomegranate seeds from the skin within a bowl of cold water in the sink (to prevent splattering of juices). Place the seeds in a small bowl. To serve, put 1 stuffed chile on each of 4 serving plates, spoon about 1/4 cup walnut sauce over each chile and scatter about 1 tablespoon pomegranate seeds on top. Garnish with parsley sprigs.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SQUASH BLOSSOM CHILE RELLENO WITH WALNUT CREAM SAUCE

Steps:

• Place walnuts into a bowl and cover with milk; soak in the refrigerator 3 to 4 hours to overnight.
• Drain walnuts and place into a food processor. Add queso fresco, sour cream, sugar, and cinnamon. Puree until completely smooth. Add milk to the food processor as necessary to make creamy. Set sauce aside.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place poblano peppers onto the prepared baking sheet.
• Broil peppers in the preheated oven until skins blacken and blister, about 10 minutes, making sure to turn peppers halfway through cooking time. Remove from the oven and place peppers directly into a plastic resealable bag. Seal and allow to sit and steam for 15 minutes.
• Remove skins from peppers carefully by scraping them using a spoon or your fingers. Cut a slit down the long side of each pepper. Remove and discard seeds and veins and set peppers aside.
• Heat a skillet over medium heat. Saute chorizo in the skillet for 2 to 3 minutes. Add squash blossoms and continue cooking until meat is browned and crumbly and blossoms are wilted, 5 to 7 minutes. Stir in black beans and corn; cook 1 to 2 minutes more. Turn off heat and mix in Mexican cheese.
• Stuff peppers carefully with chorizo mixture, making sure not to overstuff so that peppers can be closed completely. Set aside.
• Place egg whites and yolks into 2 separate bowls. Whisk 1 tablespoon flour into yolks to make a paste. Beat egg whites using an electric mixer until stiff peaks form. Fold beaten egg whites into yolk mixture very gently to preserve volume of egg whites.
• Place 1 cup flour onto a plate. Dredge stuffed peppers into flour, covering all sides completely. Dip flour-covered stuffed peppers into egg mixture; entire peppers should be completely covered.
• Heat oil in a deep-fryer or a deep, heavy pan to 350 degrees F (175 degrees C).
• Deep-fry each pepper in the hot oil until golden, 2 to 4 minutes. Transfer to a wire rack to drain grease.
• Place cooked poblanos onto plates; pour walnut sauce over. Top with pomegranate seeds and cilantro. Serve.

STUFFING WITH PASILLA CHILES

Steps:

• Cut chiles into thin strips with kitchen shears.
• Bring orange juice and butter to boil in large saucepan on medium-high heat. Add chiles; cook and stir 1 min.
• Add stuffing mixes; stir. Cover. Remove from heat; let stand 5 min. Fluff with fork. Top with cilantro.