Recipe courtesy of Victor Valle and Mary Lau Valle
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Mincemeat Stuffed Chiles: Otros Chiles en Frio
Total:
1 hr 50 min
Prep:
50 min
Inactive:
30 min
Cook:
30 min
Yield:
12 appetizer servings or 6 main course servings
Level:
Easy
Total:
1 hr 50 min
Prep:
50 min
Inactive:
30 min
Cook:
30 min
Yield:
12 appetizer servings or 6 main course servings
Level:
Easy

Ingredients

  • 1/4 cup whole almonds
  • 1/4 cup raisins
  • 2 tablespoons olive oil
  • 2 garlic cloves, finely minced
  • 1 tablespoon minced white onion
  • 1/2 pound ground lean pork tenderloin
  • 1/2 pound ground sirloin
  • 1 cup roasted, peeled, and pureed tomatoes
  • 1/4 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 candied citrus peel, chopped
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon ground white pepper
  • 12 large poblano chiles, roasted, sweated, and peeled
  • Almond-Caper Dressing, recipe follows
Almond-Caper Dressing:
  • 1 cup whole almonds
  • 3 cups water
  • 2 tablespoons nonpareil capers
  • 3/4 cup virgin olive oil
  • 1/3 cup white wine or pineapple vinegar
  • 1 teaspoon salt

Directions

Simmer the almonds in 2 cups water for 2 minutes in a 1-quart saucepan. Drain and cool. Remove the peels by gently rubbing the almonds between your fingers. Alternatively, you can substitute 1/4 cup already blanched and peeled whole almonds. 

Coarsely chop almonds and raisins in a food processor and set aside. Heat the oil in a 12-inch skillet over a medium flame. Saute the garlic and onions until the onions become translucent. Add the ground pork and beef and continue sauteing until the meat mixture is browned. Add the pureed tomato and cloves and saute about 1 minute. Add the remaining ingredients, including the ground almonds and raisins. Continue cooking until all the moisture has been reduced. Set the mincemeat aside to cool. Fill each chile with 2 tablespoons of mincemeat stuffing. Arrange the chiles on a bed of lettuce either on individual plates or a large platter. Spoon dressing over the chiles, making sure that each one is thoroughly covered. Serve immediately.

Almond-Caper Dressing:

Simmer the almonds in 3 cups water for 2 minutes in a 2-quart saucepan. Drain and cool. Remove the peels by gently rubbing the almonds between your fingers. Alternatively, you can substitute 1/4 cup already blanched and peeled whole almonds. 

Place almonds and capers in a food processor and grind to a fine paste. Slowly add oil and process until mixture attains a pesto-like consistency. Pour into a mixing bowl and briskly stir in the wine or vinegar and salt. Spoon dressing over the chiles, making sure that each one is thoroughly covered.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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