CHILES IN SAUCE: CHILES EN NOGADA
Steps:
- Roast poblano chiles over open flame. Cool in a paper bag, remove skin and seeds.
- For the nogada, in a blender add the nuts, the almonds, and the fresh cheese. Control the thickness of the mix by adding milk and sherry, and season with sugar as needed. Set aside.
- In a saute pan, add the lard, onion, and garlic, then add meats and saute. Season with a little salt and pepper.
- In a mixing bowl, combine the biznaga with the clove, cinnamon, black pepper, and pour into the mix seasoning with sugar and salt.
- Blend all fruits, olives, capers, almonds, and dry sherry. When the mix is cool, stuff the chiles with it. In a mixing bowl, whisk the egg whites until foamy, then add blended yolks.
- In a frying pan, heat oil. Cover stuffed chiles with a thin coat of flour and then into the egg batter. Fry the chiles until golden brown. Turn chiles as they cook to make a nice round shape.
- Put the fried chile on a decorative platter, cover the whole chile with the nogada, and sprinkle pomegranate seeds on the top, and garnish with two sprigs of fresh parsley.
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