Green Chiles Stuffed with Almonds and Raisins
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.
Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.
Ingredients:
15 to 18 fresh green New Mexico or Anaheim chiles
1/3 cup plus 3/4 cup slivered almonds
1 Tbsp olive oil
8 large garlic cloves, divided
3/4 cup chopped onion
1 lb ground beef
1 1/2 tsp salt, divided
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp freshly ground black pepper
1/3 cup raisins
1/2 cup plain dried bread crumbs
2 Tbsp chopped fresh oregano
8 oz queso fresco,crumbled
1 can (28 oz) crushed tomatoes
2 Tbsp honey
Instructions:
Slice off chile stems. With a spoon or melon baller, reach into chiles to scoop out and discard seeds and white membranes (avoid slitting chiles). Set chiles aside. Preheat oven to 375°.
In a large frying pan over medium-low heat, toast all the almonds, stirring often, until golden brown and fragrant, 8 to 10 minutes. Transfer to a bowl and set aside.
Add oil to pan and increase heat to medium-high. Mince 4 garlic cloves and add to pan along with onion. Cook, stirring often, until onion is translucent, about 3 minutes. Add beef, 1 tsp. salt, the cinnamon, cumin, and pepper and cook, breaking up beef with a wooden spoon, until beef is cooked through, about 10 minutes. Add raisins and cook, stirring, 3 minutes. Add bread crumbs, oregano, 1/3 cup toasted almonds, and queso fresco. Cook, stirring, 2 minutes and remove from heat.
Carefully pack each chile with filling. Arrange chiles in a large baking pan and bake 35 to 45 minutes, or until chiles are browned and beginning to blister.
Meanwhile, make sauce: In a large frying pan over medium heat, bring tomatoes, honey, remaining 4 garlic cloves, and remaining 1/2 tsp. salt to a gentle simmer. Cook until most of the liquid is evaporated, about 15 minutes. Stir in remaining 3/4 cup toasted almonds. Transfer to a blender, add 1/2 cup water, and whirl sauce until very smooth, about 1 minute. Drizzle sauce over chiles and serve warm.
Makes 5 or 6 servings.
From Sunset, September 2007.