Stuffed Chilies With Cactus
Serves: 5
Santos Walker
1 January 1970
Based on User reviews:
40
Spice
50
Sweetness
41
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Vegetable Oil1 cup
Ground Veal1 cup
Ground Pork1 cup
Toasted Almond (chopped)1 cup
Toasted Pine Nuts3 cup
Raisin1 bunch
Cilantro (chopped)1.5 cups
Walnut (chopped)3 cup
Parsley (chopped fresh)Directions:
1
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source
2
Line a baking sheet with aluminum foil, and place the peppers on top
3
Cook the peppers under the preheated broiler until the skin has blistered and mostly blackened, turning every few minutes to ensure even cooking
4
Remove the peppers to a bowl, and cover with plastic wrap
5
Let stand, cooling for 20 minutes
6
Once cool, peel off the blackened skin, slit down the side, and remove the seeds
7
Preheat an oven to 200 degrees F (95 degrees C)
8
Heat the vegetable oil in a large pot over medium-high heat
9
Stir in the onion, and cook until translucent, about 5 minutes
10
Add the veal and pork; cook and stir until the meat is crumbly, 5 to 7 minutes
11
Stir in the almonds, pine nuts, cactus, raisins, and cilantro
12
Cook and stir until the meat has browned, is crumbly, and no longer pink
13
Season to taste with salt
14
Stuff the roasted chiles with the meat mixture, and place into an ovenproof dish
15
Cover loosely with aluminum foil, and place in the oven to keep warm
16
Make the sauce by placing the walnuts into the blender, and pulsing to chop
17
Set the blender on Low, and slowly pour in the half-and-half to form a smooth sauce
18
Add the parsley, and blend to combine
19
Pour sauce over chiles to serve