- 10 PIECES OF CHILE POBLANO
- 1KG OF TOMATOES , ¼ ONION, 1 CLOVE GARLIC.( For the salsa the stuff peppers with cheese)
- ½ LT OIL (FOR FRY THE STUFF PEPPERS WITH CHEESE)
- 200 GR OF GROUND BEEF MEAT OAXACA OR FRESH CHEESE
- 200 GR FRESH CREAM AND 50 GR OF WALNUT FINELLY CHOPPED (for dressed the nogada peppers)
- 1 POMA GRANADE (for decoration the nogada peppers)
- ¼ OF SMALL ONION FINELLY DICED (for the meat “)
- 1 GARLIC CLOVE FINELLY DICED(“)
- 1/8 CUP OF OLIVO OIL (“)
- 6 BLACK PEPPER CORNS (GROUND)(“)
- 100 GR WALNUT ( CHOPPED)(“)
- 1 TOMATOE FINELLY DICED(“)
- 100 GR OF RAISINS(“)
- Open one side of the poblano pepper with a knife and remove the seeds and veins.
- Roast the poblano peppers on a very hot pan or directly on the fire of the stove.
- Put them in a plastic bag end close it very well, for 15 min, them peel them.
- In a pan put the oil, fry the meat with the onion and garlic then add the tomatoe, walnut and raisins mix
- all cook for 5 minutes.
- Stuff 5 poblanos peppers with meat and 5 with cheese (this last sprinkle with wheat flour)
- 5 egg whisk until soft peaks then add 2 egg yolks an mix.
- put the stuff peppers one by one in the egg and fry in a big pan with very hot oil .
- Boil the tomatoes with ¼ onion, 1 clove garlc for 10 minutes then liquefy and drained.
- Put the salsa in a big pan and add salt and corn papper of you taste put in the stuff peppers with cheese end boil for 5 minites.
