Ray's' Chiles En Nogada

The tradional chiles en nogadas are with a walnut cream sauce. I substituted with ground almonds since some of the family is allergic
Ray's' Chiles En Nogada
The tradional chiles en nogadas are with a walnut cream sauce. I substituted with ground almonds since some of the family is allergic
Steps
- 1
Start by toasting your chiles over an open flame on all sides till blackened. place into a zip lock bag and let them sweat for about 15 minutes
- 2
grind up your almonds and toast on a dry pan about 7 minutes or so set aside
- 3
Bring your cream to a simmer turn off add all seasonings, to taste hot sauce, sour cream & cheese. now add in almonds as much as desired to your taste. I didn't use the full 1/4 cup. let cool and add to blender till creamy. strain your sauce.it will be a slight sweet and spicy creamy sauce depending on your taste
- 4
fry your chopped potatoes with seasonings to your liking. cook till tender take out and add ground beef till cooked add potatoes back in and cilantro.
- 5
Now your ready to stuff your chiles. With a small knife scrap off blackened skin. cut on top of chili with a spoon scrape out seeds, now add in meat mixture alone with some cheese. Top with some sauce and more cheese bake 15-20 minutes. Serve with more sauce cilantro and mini chilies for a kick.
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