INGREDIENTS

INSTRUCTIONS

* Note: See the "Crema" recipe which is included in this collection.
In a medium skillet, heat the oil over medium heat. Saute the onion
and the chiles for 7 to 8 minutes, or until translucent. Add the
salt, pepper, and garlic and cook for 2 minutes more, until the aroma
of the garlic has been released. Add the diced tomatoes, tomatillos,
bay leaves, thyme, epazote, and water. Reduce the heat and simmer
uncovered, stirring occasionally, for 15 to 20 minutes, until
thickened. Remove from the heat and discard the bay leaves. Cover and
set aside until ready to serve. To make the picadillo, in a blender,
puree the tomatoes with their liquid. In a large heavy skillet, heat
the oil over medium heat. Saute the onion with the salt and pepper,
stirring occasionally, for about 5 minutes, or until soft. Add the
garlic and cook for 2 minutes more. Add the turkey and spread it into
an even layer in the pan. Saute, stirring frequently, until light
brown. Add the cinnamon, cloves, pureed tomatoes, raisins, and
vinegar. Simmer gently, stirring occasionally, until reduced to a
thick mass, 30 to 45 minutes. Add the toasted almonds and stir to
mix. Cool to room temperature and proceed. Make a slit in the side of
each roasted chile and carefully scrape out the seeds with your
fingers. Place the flour on a plate. In a large mixing bowl, beat the
egg whites with the salt to soft peaks. Gently beat in the egg yolks,
1 at a time, and then beat in 1 1/2 tablespoons of the flour. Stop
beating as soon as the flour is incorporated. Stuff the chiles with
the picadillo, leaving room to re-close the opening, using
toothpicks. Roll the chiles in the flour, gently patting off all the
excess. In a large heavy skillet, heat about 3/4-inch of vegetable
oil over medium-low heat until it registers 375 degrees on an
instant-read thermometer. Pick up a chile by its stem and dip into
the egg mixture. Lay it into the hot oil and repeat with 3 more
chiles. When the chiles are brown underneath, gently roll them over
and brown the other side. Drain on paper towels and keep warm in a
low oven. Reheat the sauce over low heat while you are frying the
chiles. Dip and fry all the remaining chiles, keeping them warm with
the others as they are cooked. Ladle about 1/2 cup of the sauce onto
each of 6 warm plates, lay 2 chiles on each plate. Top each plate
with a few sprigs of parsley and a dollop of Crema and serve
immediately. This recipe yields 6 servings.
Comments: To toast almonds, preheat the oven to 325 degrees. Spread
the almonds on a pan and toast for about 10 minutes, or until golden.
Fresh chiles and bell peppers can be roasted over a gas flame or on a
tray under the broiler. Keep turning so the skin is evenly charred,
without burning and drying out the flesh. Transfer the charred
peppers to a plastic bag, tie the top closed and let steam until cool
to the touch, about 15 minutes. The best way to peel is just to pull
off the charred skin by hand and then dip the peppers briefly in
water to remove any blackened bits. Do not peel the pepper under
running water since that
continued in part 2

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