| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Meats, Mexican |
6 |
Servings |
INGREDIENTS
INSTRUCTIONS
Crush the spices roughly and add them, with the rest of the
ingredients to the meat mixture. Cook the mixture a few moments
longer. Mash the tomatoes a little and add them to the mixture in the
pan. Continue cooking the mixture over a high flame for about 10
minutes, stirring it from time to time so that it does not stick. It
should be almost dry. Prepare the walnut sauce: Cover the nuts with
boiling water and leave them to soak for 5 minutes. (If you leave them
soaking too long the skin will become too soft and will be more
difficult to remove.) Remove the papery brown skin--it should come off
quite easily. Cover the walnuts with cold water and leave them to soak
overnight. Blend all the ingredients until they are smooth. Prepare
the chiles: Put the chiles straight onto a fairly high flame or under
the broiler--not into the oven--and let the skin blister and burn.
Turn the chiles from time to time so they do not get overcooked or
burn right through. Wrap the chiles in a damp cloth or plastic bag
and leave them for 20 minutes. The burned skin will then flake off
very easily and the flesh will become a little more cooked in the
steam. Make a slit in the side of each chile and carefully remove the
seeds and veins. Be careful to leave the top of the chile, the part
around the base of the stem, intact. (If the chiles are too picante,
let them soak in a mild vinegar and water solution for about 30
minutes.) Rinse the chiles and pat them dry. Stuff the chiles until
they are well filled out. Cover the chiles with the sauce and garnish
with parsley leaves and pomegranate seeds. NOTES : Entered into
MasterCook by Garry Howard, Cambridge, MA garhow@hpubmaa.esr.hp.com
Recipe by: The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3
Posted to recipelu-digest by "Christopher E. Eaves"
<cea260@airmail.net> on Mar 03, 1998
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