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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the sauce: In a blender combine first 4 ingredients until smooth. | 2. The sauce is to be served at room temperature, do not heat. | 3. For the filling: In a large sauté pan cook onion and garlic in oil over medium heat until golden brown. | 4. Add remaining ingredients and cook until beef is done. | 5. Stuff chiles with meat mixture. | 6. (Note: You can use toothpicks to keep the chiles closed after they have been stuffed or just handle them very carefully). | 7. For the Batter: Beat egg whites until stiff peaks form. | 8. In a separate bowl beat yolks well. | 9. Fold yolks into beaten whites. | 10. Sprinkle about 2 1/2 tablespoons of the flour on top and fold it into the egg mixture. | 11. Sprinkle a plate with a layer of flour and lay each stuffed chile in it. | 12. Sprinkle more flour on top of the chiles so that they are thoroughly coated; this helps the batter adhere. | 13. In a large sauté pan heat about 1/4 inch oil over medium-high heat. | 14. When oil is hot, pick up each floured chile by the stem and dip it the batter. | 15. Then gently lay it in the oil. | 16. As the chiles fry, lift the pan by the handle and tilt it back and forth so that the edges of the battered chiles are cooked (this makes them easier to turn too). | 17. When the first side is golden brown, turn and cook the other side. | 18. Remove with a slotted spoon and drain on several layers of paper towels. | 19. Keep warm in a low oven (about 150 or 200 degrees) until all are done. | 20. Note: The chiles may be prepared in advance and reheated on a nonstick baking sheet for about 8 minutes at 450 degrees. | 21. Or they may be served at room temperature. | 22. To Serve: To serve, place a stuffed chile on each plate and cover with walnut cream sauce (the nogada). | 23. Sprinkle with pomegranate seeds and garnish plate with cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cream	1	cup		792.0	15.96	8.712	83.23200000000001
queso fresco	1/2	cup		182.39	1.8178	11.0349	14.5302
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
walnut	1/3	cup	chopped	642.3733	0.0	0.0	72.6667
pomegranate	1	cup		144.42	32.538000000000004	2.9058	2.0358
cilantro	1	sprig		0.5111	0.0816	0.0473	0.0116
white onion	1/2		chopped	14.0	3.2689999999999997	0.385	0.035
cooking oil enough				-	-	-	-
beef	1	lb	ground ground cooked shredded	530.4012	0.0	104.5842	12.1947
almond nut	1/2	cup	blanched slivered	-	-	-	-
cinnamon	1	teaspoon		-	-	-	-
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
raisin	1/4	cup		124.575	32.802	1.3984	0.1898
green olive	2	tablespoons	sliced pitted	-	-	-	-
fruit apricot	2	tablespoons	diced	9.1875	2.4102	0.1072	0.0214
poblano chile	8		toasted peeled seeded	-	-	-	-
egg	10		separated	715.0	3.6	62.8	47.55
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
vegetable oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.