This dish takes some time to prepare as it is labor-intensive, but you'll find it is worth the effort! Read the recipe through prior to preparing it. You can make the sauce and the meat filling separately in advance, and then assemble dish when you’re ready to celebrate.
Prep: 6 hr | Cook: 1 hr | Yield: 10 servings; about 4 cups Walnut Sauce
This stuffed chile, inspired by C.Muñoz of Jalisco, Mexico, was supposedly created by the people of Puebla, Mexico for a banquet in honor of Don Agustín de Iturbide’s Saint’s Day on August 28. This self-proclaimed emperor led the final revolt that won independence from Spain and signed the Treaty of Córdoba. All the dishes at the banquet used ingredients with colors of the Mexican flag, shown here in the green chiles, white sauce, and red pomegranate seeds. The meat and fruits used in the filling have evolved over time, but the walnuts in the sauce are traditional, reflecting the freshly harvested crop available in August.
Chiles
Meat Filling
Walnut Sauce
Garnish
Chiles
Meat Filling
Walnut Sauce
To Assemble and Serve
* Acitrón is the crystallized or candied pad or paddle (leaf) of the prickly pear cactus. This can be found at Latin markets.
Per serving: Calories: 520 Calories from Fat: 290 Total Fat: 32g Saturated Fat: 12g cholesterol: 60mg Sodium: 460mg Carbohydrates: 38g Dietary Fiber: 5g Sugars: 22g Protein: 21g
Photo credit: MetaGrrrl on VisualHunt.com
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