gb.toflyintheworld.com
Latest recipes

Hibiscus-Stuffed Chiles with Walnut Sauce

Hibiscus-Stuffed Chiles with Walnut Sauce


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


How to Make It

Step 1

To make sauce, place walnuts in a bowl; cover with boiling water. Let walnuts soak 15 minutes. Drain, and rub walnuts with a clean dish towel to remove as much walnut skin as possible. Discard skins.

Step 2

Place walnuts, cheese, vinegar, sherry, sugar, salt, and 1/3 cup milk in a blender; process until smooth. (Sauce will be very thick, more scoopable than pourable.) Stir in remaining milk, 1 tablespoon at a time, to thin sauce, if desired.

Step 3

To make chiles, preheat broiler to high with oven rack 6 inches from heat. Place chiles on a baking sheet; coat chiles with cooking spray. Broil for 10 minutes or until blistered on all sides, but not completely charred, turning after 5 minutes. Place blistered chiles in a bowl; cover tightly with plastic wrap. Reduce oven to 400°F.

Step 4

Bring a small saucepan of water to a boil over high. Add hibiscus flowers; remove from heat. Let stand 30 minutes. Drain flowers well; coarsely chop.

Step 5

Heat oil in a large skillet over high. Add onion; sauté 2 minutes or until lightly browned. Reduce heat to medium-high. Add oregano and garlic; sauté 5 minutes. Increase heat to high; stir in tomato, jicama, carrot, chipotle, salt, and cinnamon. Bring to a simmer, and cook, stirring occasionally, until liquid is absorbed, about 2 minutes. Place tomato mixture in a large bowl; cool 10 minutes. Stir in chopped hibiscus and rice. Cool to room temperature.

Step 6

Remove chiles from bowl. Peel; discard skins. Using scissors, cut a slit lengthwise in each chile. (Do not cut through the opposite side of the chile.) Remove and discard seeds.

Step 7

Stuff each chile with about 1 cup rice mixture. Place stuffed chiles, cut sides up, on an aluminum foil–lined baking sheet coated with cooking spray. Bake at 400°F for 15 minutes or until filling is heated through. Place 1 stuffed poblano on each of 8 plates. Top each with about 2 tablespoons walnut sauce. Sprinkle evenly with cilantro and pomegranate arils.


Watch the video: CHRISTMAS RECIPE: Christmas Beef Wellington


Comments:

  1. Shalkree

    No, on the contrary.

  2. Vuzilkree

    I consider, that you are not right. I am assured. I suggest it to discuss.

  3. Willamar

    Follow the pulse of the blogosphere on Yandex Blogs? It turns out that Tatiana's day is coming soon.

  4. Kigaktilar

    You must say you are wrong.

  5. Darold

    I am sorry, that I interfere, but, in my opinion, there is other way of the decision of a question.



Write a message