STUFFED PASILLA CHILES WITH WALNUT SAUCE *

STUFFED PASILLA CHILES WITH WALNUT SAUCE * image

Yield 6 servings

Number Of Ingredients 17

1/2 c. dried figs, diced
1/2 c. golden raisins
2 1/2 lbs. chuck roast, cut into 1" dice
1 onion, minced
1 large Granny Smith Apple, diced
2 c. tomatoes, peeled, seeded and diced
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
2 T. vegetable oil
salt & pepper
12 pasilla chiles
2 c. walnuts
1/2 c. milk
1/2 c. Mexican crema or sour cream
1/2 tsp. ground cinnamon
1 tsp. sugar
1 c. pomegranate seeds

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.