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We hope you got benefit from reading it, now let’s go back to ray's' chiles en nogada recipe. You can cook ray's' chiles en nogada using 22 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Ray's' Chiles En Nogada:
- Prepare 6 pablano chiles
- Provide 1 mini piquin chilies as garnish
- Provide 1 chopped cilantro
- Prepare 1 salt & pepper to taste
- Provide filling
- Provide 1 lb ground beef
- Provide 2 diced potatoes
- Provide 1/4 chopped onion
- Use 1/4 bunch chopped cilantro
- Take 1 salt & pepper to taste
- You need 1/2 tsp Garlic salt
- Take 1 queso fresco
- Get sauce
- Provide 1 cup heavy cream
- Provide 2 cup sour cream
- You need 1 pinch cinnamon
- Get 1 cup Mexican cheese queso fresco
- You need 1 pinch cumin
- Prepare 1 tsp chili powder
- Provide 1 couple dashes Hot sauce to taste
- You need 1 Garlic salt to taste
- Prepare 1/4 cup ground toasted almonds or walnuts
Instructions to make Ray's' Chiles En Nogada:
- Start by toasting your chiles over an open flame on all sides till blackened. place into a zip lock bag and let them sweat for about 15 minutes
- grind up your almonds and toast on a dry pan about 7 minutes or so set aside
- Bring your cream to a simmer turn off add all seasonings, to taste hot sauce, sour cream & cheese. now add in almonds as much as desired to your taste. I didn't use the full 1/4 cup. let cool and add to blender till creamy. strain your sauce.it will be a slight sweet and spicy creamy sauce depending on your taste
- fry your chopped potatoes with seasonings to your liking. cook till tender take out and add ground beef till cooked add potatoes back in and cilantro.
- Now your ready to stuff your chiles. With a small knife scrap off blackened skin. cut on top of chili with a spoon scrape out seeds, now add in meat mixture alone with some cheese. Top with some sauce and more cheese bake 15-20 minutes. Serve with more sauce cilantro and mini chilies for a kick.
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