Chiles en Nogada, 48 stuffed chiles
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Walnuts · Step 1 of 2
A few days ahead, rub or pick the thin brown skins off the 1190 g walnut halves, preferably fresh. It is slow work; fresh walnuts peel most easily.
the nuts are ivory white all over
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Walnuts · Step 2 of 2
Put the peeled walnuts in a container, cover with milk, to cover the walnuts and refrigerate until you make the sauce.
4 °C
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Picadillo Filling · Step 1 of 5
Cook the ≈ 165 g white onions, 1360 g ground pork and 1360 g ground beef in the ≈ 215 g vegetable oil in a large frying pan over medium heat, breaking up the meat, until cooked through.
no pink left in the meat
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Picadillo Filling · Step 2 of 5
Pound the ≈ 4.5 g cinnamon stick, about 1 1/2 inches, ≈ 9 g garlic and 1.5 g whole cloves to a paste in a mortar. Stir in a little water, for the spice paste, pass it through a sieve into the meat and stir.
the kitchen fills with the smell of cinnamon and clove
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Picadillo Filling · Step 3 of 5
Add the ≈ 1090 g tomatoes, ≈ 325 g raisins, ≈ 320 g blanched almonds and ≈ 305 g pine nuts. Simmer for about 20 min, stirring now and then, and season with salt.
the tomato juices have cooked down and the mixture is moist but not wet
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Picadillo Filling · Step 4 of 5
Stir in the drained ≈ 1090 g apples and ≈ 1070 g pears with the ≈ 900 g peaches and ≈ 810 g ripe plantains, mix well and cook for only 2 min to 3 min. Take the pan off the heat straight away so the fruit holds its shape.
fruit warmed through but still in distinct cubes
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Picadillo Filling · Step 5 of 5
Cover with a clean kitchen towel, not a lid, and let the filling cool.
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Poblano Chiles · Step 1 of 4
Roast the ≈ 4080 to 4590 g fresh poblano chiles directly over a high gas flame, turning, until the skins blister and blacken all over. Wrap them in a damp cloth to steam for a few minutes.
skin charred and loose all over
the flesh still firm enough to hold a filling
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Poblano Chiles · Step 2 of 4
Rub off the skins, cut a lengthwise slit in each chile and carefully pull out the seeds and veins, keeping the stem on.
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Poblano Chiles · Step 3 of 4
Soak the chiles in water seasoned with white vinegar, for soaking and salt, for soaking for 15 min, then pat dry with paper towels.
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Poblano Chiles · Step 4 of 4
Spoon the cooled filling into each chile without overstuffing, so the slit still closes over it.
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Batter and Frying · Step 1 of 5
Pour vegetable oil, for frying into a large frying pan to a depth of about 1.5 cm (⅝ in) and heat it.
a drop of batter sizzles and rises at once
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Batter and Frying · Step 2 of 5
Whip the egg whites from the ≈ 1800 g eggs, separated to stiff peaks, then beat in the yolks one at a time and season with salt.
a thick, fluffy, pale yellow batter
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Batter and Frying · Step 3 of 5
Roll each stuffed chile lightly in the ≈ 375 g all purpose flour, holding it closed, then dip it in the batter until fully coated.
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Batter and Frying · Step 4 of 5
Fry a few chiles at a time, without crowding, turning once, until deep golden on both sides. A spatula helps to tip each chile against the side of the pan to cook the edges.
deep golden all over
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Batter and Frying · Step 5 of 5
Drain on paper towels, changing the paper a few times to soak up as much oil as possible.
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Nogada and Assembly · Step 1 of 2
Drain the walnuts and put them in a blender with the 595 g fresh goat cheese, ≈ 37 g sugar, ≈ 730 g milk, 3 pinches ground cinnamon and ≈ 175 g sweet sherry. Blend until smooth and creamy.
thick, white and pourable, like heavy cream
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Nogada and Assembly · Step 2 of 2
Arrange the chiles on a platter, cover them with the nogada and scatter over the ≈ 1690 g pomegranates, seeds only and flat leaf parsley sprigs. Serve at room temperature or just warm.