This dish is a Mexican Independence day favorite as it displays the colors of the Mexican flag. The beef can be omitted to make this a delicious vegetarian dish.
6 large green chiles, for stuffing 3/4 cup crema or sour cream 1/2 teaspoon sugar 1/4 cup evaporated milk 1/2 cup finely chopped walnuts 1 pomegranate, seeds separated 1/2 pound ground beef 3 garlic cloves 1/4 of an onion, peeled and diced 1 tablespoon olive oil 1 apple, peeled, cored and seeded, coarsely chopped 2 tablespoons unsalted almonds, chopped 1/4 teaspoon cinnamon Pinch of nutmeg 1/4 teaspoon cumin 1 bunch fresh parsley, coarsely chopped 2 Tablespoons raisins, softened in warm water 3 eggs
Roast the chiles and remove the skins and seeds. Heat the oil over medium heat in a large pan. Add in the beef and brown until nearly done. Add in the garlic, onion, apple, almonds, cinnamon, nutmeg, cumin, pinch of salt and pepper and cook for about 5 minutes.
Beat the egg whites to stiff peaks with a mixer or a whisk. Fold in the egg yolks and a pinch of salt. Dip each stuffed chile in the egg mixture and fry until golden brown. Stuff the chiles with equal portions of the stuffing. Blend or mix the crema, walnuts and sugar with the evaporated milk.
Pour over the freshly cooked chiles and sprinkle with pomegranate seeds.
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4 large sweet potatoes 1/2 cup honey 1/2 cup butter 1-2 dashes cinnamon (optional)
Peel sweet potatoes and cut them into approx. 1 inch cubes. Place them in a buttered oven-safe dish, cover and bake for 45 minutes at 375 degrees. Then remove and top with the remaining butter, honey and cinnamon. Bake uncovered for an additional 10-15 minutes.
Black Beans
1 pound uncooked black beans 6 cups hot water 2 cloves of garlic, peeled and finely diced 1 serrano chile, seeded and finely diced 1 sprig of epazote, finely chopped 1/2 of an onion, diced 1 teaspoon cumin Salt to taste
Rinse beans and discard any debris. Place beans in the bottom of the pot and cover with the hot water. Bring beans to a boil, then reduce to a slow simmer and cover. Simmer for about 2 hours. Add in additional ingredients and simmer for another hour, or until beans are soft and a broth has formed. Serve beans with a slotted spoon for a side dish.
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Photo credit — Chiles en Nogada: ©iStockphoto.com/edsansin; Epazote: ©iStockphoto.com/Elkeflorida
