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Ингредиенты
- 6 lrg Poblano or possibly New Mexico chiles, peeled
- 1/2 c. Unsalted butter, (one stick)
- 1 med Onion, minced
- 2 x Garlic cloves, chopped
- 1/2 c. Pimento-stuffed olives, sliced
- 1/2 c. Pitted prunes, coarsely diced
- 1/2 c. Dry apricots, coarsely diced
- 1 1/2 tsp Grnd cumin
- 1/2 tsp Cinnamon
- 1/4 tsp Grnd cloves
- 2 c. Shredded cooked chicken Salt to taste
- 1 1/2 c. Heavy cream
- 8 lrg Garlic cloves, unpeeled
- 1 med Onion, unpeeled, halved crosswise
- 3 lrg Ripe, red tomatoes, about 2-3/4 lbs. total (3 to 4) Salt
Инструкции
- Heat butter in a large skillet over medium heat till very warm and fragrant. Add in the onion and garlic and cook, stirring, for three min.
- Add in the olives and fried fruit and cook, stirring another three min.
- Add in the spices and chicken and cook, stirring to combine, for tow min more. Season with salt. Cut a small slit in the stem end of each chile.
- Remove seeds if you like, but don't tear chile. Carefully stuff chiles with the mix through the slit in each. Bake on a greased baking sheet or possibly shallow pan at 500 degrees for seven min. Spoon the tomato sauce onto individual plates or possibly a large serving platter and arrange the chiles on top.
- SALSA DE TOMATE ASADO for Zarela Martinez's Chiles Rellenos Cook down the cream in a small, heavy saucepan over med. heat till reduced by about a third. Set aside. Heat a heavy cast-iron griddle or possibly skillet over high heat till a drop of water sizzles on contact. Roast the unpeeled garlic cloves and onion, turning several times, till the garlic is dark on all sides and somewhat softened and the onion is partly blackened and fragrant. Set aside. Roast the tomatoes in the same way, turning several times, till blistered on all sides. Let cold till cook sufficient to handle. Peel the garlic and place in blender. Peel onion, and add in to garlic. Peel tomatoes directly over the blender to catch juice. and add in to garlic and onion.
- Puree on medium speed till smooth. Add in the cream and process till blended. Season with salt.
- Makes about 4 c.. Can be refrigerated for 2 or possibly 3 days. Don't freeze. Judy Howle [email protected]
