San Angel Inn: Chiles en Nogada

Chiles en Nogada

San Angel Inn Restaurante, Mexico Pavilion, EPCOT

Yield: 4 servings

1 pound ground pork meat
1/3 cup onions, diced
2 garlic cloves, chopped
1/2 cup fresh peaches, diced
1/3 cup raisins
1/3 cup walnuts, chopped
1/3 cup almonds, chopped
1/2 teaspoon sugar
2 cloves, chopped
1/2 cup tomato sauce
1/4 tablespoon ground cinnamon
1  tablespoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup fresh pears, diced

In a frying pan place, one tablespoon of oil. When the oil is hot add the ground pork meat, onions, garlic first and then all the rest of the ingredients and cook for 15 minutes.

Roast the 8 chiles poblanos in a gas burner, then, peel and remove the burned skin, the seeds and veins of the chiles and rinse them. Proceed to stuff the chiles with the filling prepared before.

Walnut Sauce:
2 cups walnuts
2 slices white bread
1 cup Mexican fresh cheese
1 cup sour cream
1 teaspoon sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups Half and Half cream

Place all ingredients in a blender and blend until smooth. Pour cold sauce over the chiles.

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