| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
|
Toohot |
4 |
Servings |
INGREDIENTS
| 12 |
|
Poblano chiles, roasted and |
|
|
Peeled |
| 1 |
c |
Ground veal |
| 1 |
c |
Ground pork (with 30 percent |
|
|
Fat content) |
| 1 |
ts |
Sea salt, or to taste |
| 1/2 |
ts |
Freshly ground black pepper, |
|
|
Or to taste |
| 1/4 |
c |
Vegetable oil |
| 1/2 |
md |
Onion, finely chopped |
| 1/2 |
c |
Almonds, chopped and toasted |
| 1/2 |
c |
Pine nuts, toasted |
| 2 |
c |
Chopped cactus |
| 1/2 |
c |
Raisins |
| 1 |
bn |
Epazote, chopped |
| 1 1/2 |
c |
Fresh walnuts, skinned |
| 1 |
c |
Milk |
| 1 |
c |
Cream |
|
|
Seeds from two ripe |
|
|
Pomegranates |
| 2 |
tb |
Fresh parsley, finely |
|
|
Chopped |
INSTRUCTIONS
Make a vertical slit down the side of each chile and carefully remove the
seeds, leaving the stem intact. Mix the veal and pork in a bowl. Add the
salt and pepper. In a large heavy skillet, over a medium heat, cook the
oil with the onion until translucent. Add the ground meat and cook,
breaking up any clumps, about 5 to 7 minutes. Add the almonds, pine nuts,
cactus, raisins, and epazote. Cook and stir constantly, until the meat is
done. Remove the meat mixture from the heat and let cool. Stuff the chiles
with the meat mixture and put them on an ovenproof platter, covered with
loosely tented foil. Place the platter in a warm oven while finishing the
sauce. Place the walnuts in a blender. With the motor running, add the milk
slowly, until smooth and thick. Add the cream and blend well. Cover the
chiles with the walnut sauce and garnish with the pomegranate seeds and
parsley.
Yield: 6 entree or 12 starter servings
TOO HOT TAMALES SHOW #TH6282
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