CHILES RELLENOS RECETA RECIPES

Steps:

• PRECOOK THE MEAT
• Place the meat in a pan and just cover with water. Bring to a simmer and cook the meat until just cooked through (about 20 minutes) turning once. When the meat is cooked remove it from the pan and allow it to cool to the touch. Reserve the cooking liquid.
• CHOP THE INGREDIENTS
• Chop the meat into cubes first then chop finely.
• Chop the onion, carrot, zucchini, potato and candied fruit into 1/4" cubes.
• Chop the almond very fine.
• PREPARE THE TOMATO BASE
• Slice the tomatoes in half and add them to your blender with 1/2 cup of the cooking liquid from the meat.
• Blend until smooth but not liquefied.
• COOK THE FILLING
• Fry the onions in 3 tablespoons of oil for 2 minutes.
• Add the potatoes, stir and cook for 5 minutes.
• Add the chopped meat and stir.
• Add the pureed tomato.
• Add the carrots, zucchini, and raisins and cook for 5 minutes until the tomato puree is starting to reduce.
• Add the peas, biznaga or candied fruit and almonds. stir well.
• Cook for 15 minutes until all of the vegetables are fully cooked and tender and the liquid is reduced.
• Note: If the filling starts to get too dry before all of the ingredients are fully cooked add the cooking liquid from the meat a few tablespoons at a time as needed.
• ROAST AND CLEAN THE POBLANO CHILES
• Place the chiles over the open flame on the burner on your stove. Note: Do not leave chiles unattended.
• Blacken and blister the skin on all sides.
• When you have roasted all of the chiles place them in a plastic bag to sweat them.
• Scrape the skin the chiles with the blade of a knife.
• Using a small knife, gently split the chile down the side without cutting all the way through the tip of the chile.
• Remove the seeds inside the chile with your fingers without tearing the chile.
• PREPARE THE NOGADA
• Place the cream, walnuts, and cinnamon in your blender.
• Blend until the walnuts are completely incorporated into the sauce and the sauce is smooth.
• PREPARE THE GARNISHES
• Slice the pomegranates in half.
• Remove the seeds from your pomegranates.
• Chop the parsley very finely reserving a few leaves to use as decoration.
• SERVE THE CHILES EN NOGADA
• Fill each poblano chile with enough filling so that it will just close. Use toothpicks to keep each chile closed if needed.
• Place 1 stuffed chile on each plate.
• Spoon nogada over the stuffed chile until the chile is completely covered.
• Sprinkle pomegranate seeds and chopped parsley over the chile covered in nogada.
• Decorate with a 1 or 2 parsley leaves.

Steps:

• Score the fat of the pork, evenly salt the meat and set it aside while you make the marinade. In a dry saucepan over medium heat, toast the garlic cloves until they’re charred all over, then remove. In the same pan, add cumin, peppercorns, allspice, red-chile powder, cloves and cinnamon. Toast until you can really smell the cumin and pepper. Grind spices, and mix in a food processor until smooth with the oregano, charred garlic, achiote paste, all the citrus zest and about half the juice.
• Place two overlapping banana leaves on your work surface, and put the pork at the center. Rub the spice paste all over the meat, arrange the sliced white onion on top and roll the whole thing up, folding the sides like wrapping paper. (If it unravels, tie it closed with some kitchen twine.) Set the parcel in the fridge for a few hours, or overnight.
• Heat oven to 300. Put the parcel on a rack, or a ring of scrunched-up aluminum foil, inside a heavy pot with a half cup of water at the bottom. Bake with the lid on until the meat is very tender and yields easily to a fork, about 4 hours. Meanwhile, mix the chopped red onion with remaining citrus juices, salt and habanero, and set aside.
• While the meat is still warm, carefully transfer the parcel to a serving dish. Use a fork to shred the meat, spoon over the cooking juices and mix well. Serve with pickled onions, warmed tortillas and halved limes.