PROCEDURE
Chilies
Place the chiles directly over the flame of a gas stove, or place under a hot broiler, to char the outside tough skin. 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.
Place the blackened chiles in a bowl and cover with a plate or damp clean towel and let sit for 20 minutes. The burned skin will then flake off very easily and the flesh will become a little more cooked in the steam. 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. (A tip from Diana Kennedy: if you taste the chiles and they are too spicy hot, soak them in a mild vinegar and water solution for about 30 minutes.) Rinse the chilies and pat them dry.
Picadillo (mincemeat)
In 1/4 cup fry 2 garlic cloves, until they are fully golden (dispose of them); sautee the onion, add the meat, salt and water, cover and cook until all the meat is tender, about 5 minutes. Uncover all the water to evaporate and if possible the meat is lightly browned.
In another skillet, heat the remaining 3 tablespoons oil, 2 cloves garlic browns and dispose of them. Acitrona the remaining onion, add the tomatoes and let seasoning. Add the almonds, raisins, olives and parsley, seasoning and let the mixture for 2 minutes.
Grind cloves, cinnamon and pepper, add them to the tomatoes and remove the pan from the heat.
Add the tomato mixture to the meat and let it season for 5 minutes, remove from heat.
In another skillet, heat another 1/4 cup oil, 2 garlic cloves dora on it, dispose of them and fry the apple, pear and peach, cover and let it fry and cooked. Do not let it fall apart, the fruit must be whole. Add sugar and in the case that the fruits are acidic, adding more sugar, then the mixture should be sweet.
Separately, fry bananas until lightly browned, reserve the excess oil to fry the chiles.
Mix the meat with fruits, banana, citron, pine nuts and vinegar. Chopping should not be undone.
Weathered
Beat egg whites until soft peaks do, add the egg yolks, salt and 1/4 cup flour. Beat until all ingredients are incorporated.
Wallows chiles in the flour and scrape out the excess gently hitting them with his hand, as it only serves to adhere well to the egg.
Heat the oil with which freíste banana in a large pan (more oil as you need them, add it). Let Steam lightly dipped in egg chillies and fry one by one. While the bottom is slightly dora chili, with the help of a shovel or spatula bathes the top so that it is not necessary to brown and flip. If you have no experience, I turn it over.
Drain on paper towels to remove excess fat from weathered. Keep them warm or at room temperature and reserve.
Walnut Sauce
Preferably soak the almonds per one or two nights in advance, in cold, water and keep them in the refrigerator. Note how hydrated grow and acquire an ivory tone, this makes the taste becomes very similar to that of fresh walnut.
Mix all ingredients in a bowl, except water, blend half of the mixture and then the other to keep the blender spilling, use the water needed, although the sauce is not watery and should be consistent.
PRESENTATION
Place a chilie in a plate, and pour some of the nogada over it. Make sure that nogada don't cover the chi lie totally, in order to show the three colours of mexican flag. Finally, spark some parsley and pomegranate as topping.
And that’s it.
Enjoy and say out loud: Viva Mexico, cabrones!!!
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All of my love to you!
