Chiles En Nogada

---

Adopted!!

---

Steps

---

For the sauce: in a blender combine first 4 ingredients until smooth.

---

The sauce is to be served at room temperature , do not heat.

---

For the filling: in a large saut pan cook onion and garlic in oil over medium heat until golden brown.

---

Add remaining ingredients and cook until beef is done.

---

Stuff chiles with meat mixture.

---

For the batter: beat egg whites until stiff peaks form.

---

In a separate bowl beat yolks well.

---

Fold yolks into beaten whites.

---

Sprinkle about 2 1 / 2 tablespoons of the flour on top and fold it into the egg mixture.

---

Sprinkle a plate with a layer of flour and lay each stuffed chile in it.

---

Sprinkle more flour on top of the chiles so that they are thoroughly coated.

---

This helps the batter adhere.

---

In a large saut pan heat about 1 / 4 inch oil over medium-high heat.

---

When oil is hot , pick up each floured chile by the stem and dip it the batter.

---

Then gently lay it in the oil.

---

As the chiles fry , lift the pan by the handle and tilt it back and forth so that the edge.

---

Ingredients

---

cream, queso fresco, sugar, walnuts, pomegranate, cilantro, white onion, cooking oil, ground beef, blanched slivered almonds, cinnamon, cumin, raisins, green olives, dried fruit, poblano chiles, eggs, flour, vegetable oil