Chilies En Nogada for Mexican Independence Day

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Roast the chiles and remove the skins and seeds.
  • Heat the oil or lard over medium heat in a large pan. Add in the beef or pork and brown until nearly done.
  • Add in the garlic, onion, apple, almonds, cinnamon, nutmeg, cumin, pinch of salt and pepper and cook for about 5 minutes.
  • Beat the egg whites to stiff peaks with a mixer or a whisk. Fold in the egg yolks and a pinch of salt.
  • Dip each stuffed chile in the egg mixture and fry until golden brown.
  • Stuff the chiles with equal portions of the stuffing.
  • Blend or mix the crema, walnuts and sugar with the evaporated milk. Pour over the freshly cooked chiles and sprinkle with pomegranate seeds.
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