broiling Mexican
chiles-en-nogada

Comments: 2
 

Recipe

Heart-shaped green poblano chiles are traditionally used for this recipe, but substitute ordinary green peppers if you cannot find them.

Yield : Makes 4 servings
Prep Time : 30 mins, plus cooling
Cooking Time : 30 mins

Ingredients

  • 9 oz (250g) smoked tofu
  • 1 tbsp fresh lime juice
  • Salt and freshly ground black pepper
  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 red bell pepper, seeded and chopped
  • 2 jalapeno chiles, seeded and finely chopped
  • 1 garlic clove, minced
  • 1 cup vegetable stock
  • ¼ cup tomato paste
  • 8 pitted green olives, chopped
  • 2 tbsp raisins
  • 4 poblano or green peppers

For the sauce:

  • ½ cup ground walnuts or almonds
  • 2/3 cup sour cream
  • ½ cup cream cheese

To serve:

  • ¼ head iceberg lettuce, shredded
  • ¼ cup pomegranate seeds
  • 1 tbsp chopped cilantro

Directions

1. To make the filling, mix together the smoked tofu and lime juice and season with salt and pepper. Heat the oil in a medium frying pan over medium-low heat. Add the onion, red pepper, chiles, and garlic and cook, stirring often, until softened.

2. Stir in the tofu and increase the heat to high. Cook, breaking up the pieces with a spoon, stirring frequently, about 6 minutes, until browned. Add the stock, tomato paste, olives, and raisins. Simmer over low heat, stirring occasionally, for about 20 minutes, or until the mixture is quite dry. Let cool.

3. Preheat the broiler. Line a broiler pan with aluminum foil. Broil the poblanos, turning occasionally, until the skins are blackened on all sides. Transfer to a plate and let stand until cool enough to handle. Discard the blackened skin from the peppers, but keep the stems intact. Cut a slit in the side of each pepper and remove the seeds and ribs. Fill each with equal amounts of the tofu mixture.

4. To make the sauce, puree the ground walnuts, sour cream, and cream cheese in a blender.

5. Line a serving platter with the shredded lettuce and arrange the peppers on top. Top each with some of the sauce, and sprinkle with the pomegranate seeds and cilantro. Serve at room temperature.

Notes

Prepare ahead: The peppers can be stuffed and refrigerated up to 1 day ahead.

Freezing information: Freeze the stuffed peppers, without the sauce and garnishes, for up to 3 months.

Pomegranates: Pomegranate seeds can be frozen for up to 3 months. Thaw at room temperature before using.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

418kcal (21%)
782mg (33%)
28g
7g
31g (48%)
0g
11g (57%)
12g
5g
52mg (17%)
16g
13g
89mg
858mg
229mcg RAE (8%)
132mg (221%)
363mg (36%)
5mg (30%)
 

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  • swhitmansalkin

    09.01.09 Flag comment

    @rpr I think the authors meant "tofu mixture," not "beef mixture." I'm an editor here at Cookstr, and I've gone ahead and corrected the recipe. Sorry for the confusion!

  • rpr

    08.29.09 Flag comment

    The recipe says to stuff the peppers with 'beef mixture' but there is no beef mixture...

 

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