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Ray's' Chiles En Nogada Recipe

Ray's' Chiles En Nogada Recipe
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Cooking Time : 20 minutes
Serving : 6
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Prepare the ingredients before making Ray's' Chiles En Nogada in your home. Then, follow these steps below to serve Ray's' Chiles En Nogada for your family or friends.

Ingredients: Ray's' Chiles En Nogada

  • 6 pablano chiles
  • 1 mini piquin chilies as garnish
  • 1 chopped cilantro
  • 1 salt & pepper to taste
  • filling
  • 1 lb ground beef
  • 2 diced potatoes
  • 1/4 chopped onion
  • 1/4 bunch chopped cilantro
  • 1 salt & pepper to taste
  • 1/2 tsp Garlic salt
  • 1 queso fresco
  • sauce
  • 1 cup heavy cream
  • 2 cup sour cream
  • 1 pinch cinnamon
  • 1 cup Mexican cheese queso fresco
  • 1 pinch cumin
  • 1 tsp chili powder
  • 1 couple dashes Hot sauce to taste
  • 1 Garlic salt to taste
  • 1/4 cup ground toasted almonds or walnuts

How to Make Ray's' Chiles En Nogada

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Ray's' Chiles En Nogada in your home by yourself.

    Step 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
  • Step 2
  • grind up your almonds and toast on a dry pan about 7 minutes or so set aside
  • Step 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
  • Step 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.
  • Step 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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