Showing posts with label Beef. Show all posts
I have been craving these for almost two years, so decided to make them. Contrary to popular belief, Chiles en Nogada are pretty easy to make. The issue is getting all the ingredients prepped to cook. The Puebla nuns that invented the recipe had too much time on their hands!
If you have the added complexity of being in New York City where you can't get peeled unripe walnuts (unripe walnuts are only available two months of the year - and peeling them is a major task,) or clean poblano peppers (you can buy roasted and deveined poblano peppers at Costco in Mexico) by the time you are peeling the pomegranate your fingers hurt :(
Cooking is easy. Make a picadillo filling (pork, apples, peach, plantain, pears, almonds, acitron "good luck finding this.") Fill the poblano peppers with the picadillo. Make a sauce (walnuts, Sherry, cream, sugar-if needed). Put the nogada sauce on the peppers, top with pomegranate seeds (they add sweetness so don't assume they are for decoration.) Decorate with parsley.
I modified my friend's grandmother's recipe. I will publish when I get the ok to do so.
Chiles in Nogada
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All,
Beef,
Dinner,
Entree,
From Plants,
From the Land,
Lunch,
Meat,
Savory,
Spicy,
Sweet
If you have the added complexity of being in New York City where you can't get peeled unripe walnuts (unripe walnuts are only available two months of the year - and peeling them is a major task,) or clean poblano peppers (you can buy roasted and deveined poblano peppers at Costco in Mexico) by the time you are peeling the pomegranate your fingers hurt :(
Cooking is easy. Make a picadillo filling (pork, apples, peach, plantain, pears, almonds, acitron "good luck finding this.") Fill the poblano peppers with the picadillo. Make a sauce (walnuts, Sherry, cream, sugar-if needed). Put the nogada sauce on the peppers, top with pomegranate seeds (they add sweetness so don't assume they are for decoration.) Decorate with parsley.
I modified my friend's grandmother's recipe. I will publish when I get the ok to do so.
For Meatballs (Makes 15-12)
1 cup tomatillo very finely diced
1/4 cup peppermint
1/3 cup onion very finely diced
1 egg
1 pound ground beef
salt and pepper
For Sauce
1/3 cup onion julienned
1 garlic clove
1 cup tomato sauce
2 cups beef broth
1 or two chipotle peppers pureed
olive oil, salt and pepper
- Mix all meatball ingredients and make balls (about 1/4 cup each.)
- Julienne the onion and saute over medium heat with a small amount of olive oil, add the garlic, tomato sauce, beef broth, salt and pepper to taste.
- Bring it to a boil and add the meatballs rare (do not fry the meatballs).
-Simmer until cooked on medium/low heat.
- Serve in a soup plate. Add a few drops of the pureed chipotle to each portion (depending on how hot they like it.)
Peppermint Meatballs
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Labels:
All,
Beef,
Dinner,
Entree,
From the Land,
Lunch,
Meat,
Mint,
Savory,
Spicy
For Meatballs (Makes 15-12)
1 cup tomatillo very finely diced
1/4 cup peppermint
1/3 cup onion very finely diced
1 egg
1 pound ground beef
salt and pepper
For Sauce
1/3 cup onion julienned
1 garlic clove
1 cup tomato sauce
2 cups beef broth
1 or two chipotle peppers pureed
olive oil, salt and pepper
- Mix all meatball ingredients and make balls (about 1/4 cup each.)
- Julienne the onion and saute over medium heat with a small amount of olive oil, add the garlic, tomato sauce, beef broth, salt and pepper to taste.
- Bring it to a boil and add the meatballs rare (do not fry the meatballs).
-Simmer until cooked on medium/low heat.
- Serve in a soup plate. Add a few drops of the pureed chipotle to each portion (depending on how hot they like it.)
1 cup tomatillo very finely diced
1/4 cup peppermint
1/3 cup onion very finely diced
1 egg
1 pound ground beef
salt and pepper
For Sauce
1/3 cup onion julienned
1 garlic clove
1 cup tomato sauce
2 cups beef broth
1 or two chipotle peppers pureed
olive oil, salt and pepper
- Mix all meatball ingredients and make balls (about 1/4 cup each.)
- Julienne the onion and saute over medium heat with a small amount of olive oil, add the garlic, tomato sauce, beef broth, salt and pepper to taste.
- Bring it to a boil and add the meatballs rare (do not fry the meatballs).
-Simmer until cooked on medium/low heat.
- Serve in a soup plate. Add a few drops of the pureed chipotle to each portion (depending on how hot they like it.)
