The Walnut Sauce:
- 1 heaping cup of shelled walnut halves
- Milk (about 2 cups)
- 1/4 lb fresh cheese (or farmer’s cheese)
- 1 1/2 cups thick sour cream (or creme fraiche)
- 1 1/2 Tbsp sugar
- 1/4 teaspoon of ground cinnamon
- 6 large poblano chiles (use only poblanos, not another type of chile, for this dish)
- 1 1/4 pounds ground turkey thigh meat
- Kosher salt
- 4 Tbsp olive oil or canola oil
- 1/2 medium onion, finely chopped
- 3 cloves garlic, peeled and finely chopped
- 1 Tbsp butter
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cloves
- 1 cup of crushed, fire roasted tomatoes
- 1/2 cup of golden raisins
- 2 Tbsp blanched and slivered almonds, roughly chopped
- 1 apple, peeled, cored, chopped
- 1/2 cup pomegranate seeds
- 1/4 cup chopped fresh cilantro or parsley
THE NIGHT BEFORE
1 Remove the bitter skins from the walnut pieces. If is not so easy, you can use hot water to remove it quickly.
2 You have to cover with regular milk the walnuts and keep it during all night into fridge.
THE DAY OF
Roast the chiles:
3 Place the chiles directly over the flame of a gas stove. Turn the chiles to char them on all sides. Get as much of the outside skin blackened as possible, it will be easier to remove that way.
4 Let sit the blackened chiles for 20 minutes. The burned skin will then flake off very easily. Make a slit in the side of each chili and carefully remove the seeds and veins. Be careful to leave the top of the chili, the part around the base of the stem, intact.
Is spicy? A tip from Diana Kennedy: soak them in a mild vinegar and water solution for about 30 minutes.
Rinse the chilies and pat them dry.
5 Drain the walnuts. Place the soaked and drained walnuts, the cheese, sour cream, sugar, and cinnamon into a blender and mix until completely smooth.
6 Heat one tablespoon of the oil. Brown the meat on at least one side, sprinkling the meat with a little salt as it cooks. Add another tablespoon of oil if needed. Remove meat to a bowl and set aside.
7 Add a tablespoon of cooking oil to the pan and heat on medium heat. Add the onion and cook until soft. Add the cinnamon, black pepper, cloves, and garlic and cook another minute.
8 Melt butter in the pan and return the ground meat to the pan. Add the crushed tomatoes, golden raisins, and chopped almonds. If the mixture seems a little dry, add a tablespoon or two of water. Add chopped apple to the picadillo mixture. Adjust spices, add more cinnamon, salt and ground cloves if is necesary.
Now, we are ready to built the chiles en nogada:
10 Stuff the chilies with the picadillo until they are well filled out. Place them on individual plates or on a serving platter.
11 To serve, cover the stuffed chiles with the walnut sauce and sprinkle with pomegranate arils and chopped fresh parsley or cilantro.
This wonderful recipe is traditional for the independence month, because you can see the Mexico´s Flag color in one dish. Enjoy it.
This recipe is from: http://www.simplyrecipes.com