Your right Greg. Here's Zarela's recipe, Nancya:
It translates to "Stuffed Poblano Chiles"
The poblano chiles are stuffed with a mixture of braised meat (usually pork) and assorted dried and fresh fruits, then usually dipped in beaten egg and deep-fried. The chiles are then covered with a sauce made with a type of cream cheese and ground unripe pecans or walnuts and garnished with pomegranate seeds.
Because you cannot get all the crucial ingredients in the here, meaning in USA, at the same time-–pomegranates are not ripe at the time when young walnuts are on the tree, even supposing you could by the walnuts here at the right stage.
That's the reason why Zarela Martinez developed another version of stuffed poblanos, stuffed instead of batter-fried, that is filled with a mixture of cooked chicken and dried fruits and is one of the most beloved dishes at her restaurant. The sauce is a cream-enriched variation on the basic combination of roasted tomato, onion, and garlic that underlies so many Mexican sauces.
6 large poblano chiles
Vegetable oil for frying
½ cup (1 stick) unsalted better
1 medium-size onion, chopped (about 1 cup)
2 garlic cloves, minced
½ cup pimiento-stuffed green olives, sliced
½ cup pitted prunes, coarsely diced
½ cup dried apricots, coarsely diced
½ cup dried peaches, coarsely diced
1 ½ teaspoon ground cumin
1 ½ teaspoons ground true (Ceylon) cinnamon, preferably freshly ground in a spice grinder, or ½ teaspoon cassia cinnamon
1/4 teaspoon ground cloves
2 cups shredded cooked chicken (or pork)
Salt to taste
Salsa de Tomate Asado (follows)
Preheat the oven to 500 degrees f.
Make a small (1 to 1½ inches long) lengthwise slit in each chile. Pour the oil into a large heavy skillet to a depth of about ½ inch and heat over high heat until very hot but not quite smoking. Fry the chiles, two at a time, turning once or twice, until they puff up and take on an olive-beige color. Remove from the pan as they are done. Carefully peel the chiles under cold running water. Very gently pull out the seeds through the slit in each chile, being sure not to tear the flesh. Set aside.
Melt the butter in a large skillet over medium heat until very hot and fragrant. Add the onion and garlic and cook, stirring, for 3 minutes. Add the olives and dried fruit and cook, stirring, another 3 minutes. Add the olives and dried fruit and cook, stirring, another 3 minutes. Add the spices and chicken and cook, stirring to combine, for 2 minutes more. Season with salt.
Carefully fill the chiles with the mixture through the slit in each. Bake on a greased baking sheet or shallow pan for 7 minutes.
Spoon the tomato sauce onto individual plates or a large serving platter and arrange the chiles on top.
Yield: 6 servings
Salsa de Tomate Asado (Roasted Tomato Sauce)
1 ½ cups heavy dream
8 large garlic cloves, unpeeled
1 medium-size onion, unpeeled, halved crosswise
3 to 4 large ripe, red tomatoes (about 2 3/4 lbs. total)
Cook down the cream in a small, heavy saucepan over medium heat until reduced by about a third. Set aside.
Heat a heavy cast-iron griddle or skillet over high heat until a drop of water sizzles on contact. Roast the unpeeled garlic cloves and onion, turning several times, until 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, until blistered on all sides. Let cool until just cool enough to handle. Peel the garlic cloves and place in a blender. Peel the onion, rubbing away any charred bits, and add to the garlic. Peel the tomatoes directly over the blender so as not to lose any juice and add to the garlic and onion. Puree on medium speed until smooth. Add the cream and process until blended. Season with salt.
Can be stored, tightly covered, in the refrigerator for 2 to 3 days. Freezing is not recommended.
Yield: about 4 cups
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