|This is a Guest Post from Gabriela Zaputovich from the Blog “Gabriela, Clavo y Canela”|
Poblano Peppers in a walnut sauce are allusive to the Mexican National Independence Holiday and are prepared in México between the months of August and September, which is the season where you can get the ingredients. Many restaurants, taverns, and housewives prepare it at this time of the year. It is eaten cold or at room temperature. The Poblano peppers we use in this recipe are not spicy.
MAKES 16-18 STUFFED PEPPERS
Ingredients for the Stuffing-Filling
- 1 Lb. Ground pork
- 1 lb. Ground beef
- 1/2 of a medium white onion finely chopped
- 1 garlic clove
- 5 cloves
- 1/2 stick of cinnamon (about 1.5 inch)
- 3/4 cup pine nuts
- 3/4 cup raisins
- 3/4 cup chopped blanched almonds
- 1 Plantain, peeled and chopped.
- 2 medium size apples, peeled and diced (place in water with lemon juice to avoid oxidation, drain before using)
- 2 peaches chopped (About 1 cup)
- 2 medium-size pears, peeled and diced (place in water with lemon)
- 2 large tomatoes, peeled, seeded and finely chopped
- 1/3 cup oil
- Salt to taste
- Some recipes call for Prickle pear cactus (Bisnaga de Acitron), but this is an endangered plant. I do not recommend to use it.
- The fruit used to make this recipe is called “criolla”, is fruit that grows in family home gardens, it is sold around this time of the year at the local markets.
- 16 to 18 Poblano peppers
- 12 eggs, separated
- About 1 cup of All Purpose Flour
- Oil for frying
WALNUT SAUCE INGREDIENTS:
- 3 1/2 cups (14 oz.) Walnut halves (You can also use pecans in case you can’t find walnuts. If using pecans you will only need 2 cups, rinse 3 times in warm water to blanch them.
- 7 oz. goat cheese
- 1 pinch of ground cinnamon to taste
- 1 Tbsp. sugar
- 1 cup milk
- 1/4 cup of sweet sherry
- Seeds of 2 pomegranates and springs of parsley to garnish
1. Remove the walnuts from the refrigerator, place in your blender along with the goat cheese, sugar, milk, pinch of cinnamon and sweet sherry. Puree until you have a smooth creamy sauce.
This week guest post is from Gabriela, from the blog “Gabriela, Clavo y Canela” someone that was born in Paraguay but married to a Mexican. As she says, half of her heart belongs to México where she has lived for more than 11 years and where her children were born. Her thirst to learn the cuisine of her new country took her to conduct intensive research, which, as logical consequence, lead her to understand the heart and soul of the Mexican Cuisine and to love the delicacies that have been a treasure in México for centuries. This post is just an example of her avid love for our cuisine.
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