Chiles en Nogada (Stuffed Chile Peppers with Almonds)

• 20–30 peeled almonds
• 6–9 peaches
• 5–7 apples
• 4–6 pears
• Oil
• 1 pound ground meat
• Salt to taste
• Raisins
• 10–15 poblano peppers
• 10 eggs
• 1 cup flour
• 1 pound peeled walnuts
• ½ cup rum (optional)
• 5 cups milk
• 5–6 slices white cheese

Ingredients for 24 servings (7.6 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Chiles: Cut the almonds in 2–4 pieces. Peel the peaches, apples, and pears, and chop them up in very tiny pieces. Set aside.

2. 2

   Fry the ground meat in a pan with garlic and salt (to taste) over low heat in a spoonful of oil.

   Stovetop
3. 3

   When the meat is cooked, add the fruit and the raisins, and fry for about 4 minutes. Let cool.

   Stovetop
4. 4

   Put the poblano peppers on the stove and let them get toasted.

   Stovetop
5. 5

   After toasting them put the peppers in water and cut them on one of the long sides. Wash away the veins and the dark toasted spots on them.

6. 6

   Stuff the peppers with the fruit-meat mixture.

7. 7

   Crack and separate the eggs. Whip the whites until puffy, then beat in the flour and yolks until it reaches a yellowish point.

8. 8

   Dip the whole pepper in the yellowish content that you just prepared and put in a pan to fry until light brown. Do repeatedly until done with all the peppers. Set aside while you make the nogada.

   Stovetop
9. 9

   Nogada: Grind the walnuts, milk, cheese, and rum in the blender for about a minute. After it will look white if done right

   Blender
10. 10

    Pour over the peppers and enjoy!