Cookbook:Chiles en Nogada (Stuffed Chile Peppers with Almonds)

Chiles en nogada is a Mexican dish of stuffed chile peppers served with a nut-based sauce (nogada). Read the recipe carefully before preparing. Please note that this is a spicy dish.

Chiles

 * 20–30 peeled almonds
 * 6–9 peaches
 * 5–7 apples
 * 4–6 pears
 * Oil
 * 1 pound ground meat
 * Salt to taste
 * Raisins
 * 10–15 poblano peppers
 * 10 eggs
 * 1 cup flour

Nogada

 * 1 pound peeled walnuts
 * ½ cup rum (optional)
 * 5 cups milk
 * 5–6 slices white cheese

Chiles

 * 1) Cut the almonds in 2–4 pieces. Peel the peaches, apples, and pears, and chop them up in very tiny pieces. Set aside.
 * 2) Fry the ground meat in a pan with garlic and salt (to taste) over low heat in a spoonful of oil.
 * 3) When the meat is cooked, add the fruit and the raisins, and fry for about 4 minutes. Let cool.
 * 4) Put the poblano peppers on the stove and let them get toasted.
 * 5) After toasting them put the peppers in water and cut them on one of the long sides. Wash away the veins and the dark toasted spots on them.
 * 6) Stuff the peppers with the fruit-meat mixture.
 * 7) Crack and separate the eggs. Whip the whites until puffy, then beat in the flour and yolks until it reaches a yellowish point.
 * 8) Dip the whole pepper in the yellowish content that you just prepared and put in a pan to fry until light brown. Do repeatedly until done with all the peppers. Set aside while you make the nogada.

Nogada

 * 1) Grind the walnuts, milk, cheese, and rum in the blender for about a minute. After it will look white if done right
 * 2) Pour over the peppers and enjoy!

Notes, tips, and variation

 * To peel almonds yourself, boil them for 60 seconds and then soak them in cold water. You can then slip the skins off.