The Best Pati Jinich Recipes You Need To Try
As a food enthusiast and writer, I am always on the lookout for new and exciting recipes to try. When I stumbled upon Pati Jinich's recipes, I was instantly hooked. Her recipes are not only delicious but also easy to follow, making them perfect for both novice and experienced cooks alike. In this article, I will share some of the best Pati Jinich recipes that you need to try.
Chiles en Nogada
- Prep time: 30 minutes
- Cook time: 1 hour
- Total time: 1 hour 30 minutes
- Recipe category: Main Dish
- Recipe cuisine: Mexican
- Aggregate rating: 4.9/5
Ingredients
- 6 poblano peppers
- 1 lb ground beef
- 1/2 cup chopped onion
- 1/2 cup chopped apple
- 1/2 cup chopped pear
- 1/2 cup chopped peach
- 1/4 cup raisins
- 1/4 cup chopped almonds
- 1/4 cup chopped walnuts
- 1/4 cup chopped pecans
- 1/2 cup queso fresco
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/2 cup sour cream
- 1/4 tsp ground cinnamon
- Salt to taste
Instructions
- Roast the poblano peppers over an open flame or in the oven until the skin is charred.
- Place the peppers in a plastic bag and let them steam for 10 minutes.
- Peel the skin off the peppers and make a slit down the side to remove the seeds.
- In a large skillet, cook the ground beef, onion, and salt over medium heat until the beef is browned.
- Add the chopped apple, pear, peach, raisins, almonds, walnuts, pecans, and cinnamon to the skillet and cook for 10 minutes.
- Stuff the peppers with the beef mixture and place them on a serving platter.
- In a blender, blend the queso fresco, heavy cream, milk, sour cream, and a pinch of salt until smooth.
- Pour the sauce over the stuffed peppers and serve.
Nutrition Information
| Nutrient | Amount per serving |
|---|---|
| Calories | 435 |
| Protein | 25g |
| Fat | 31g |
| Carbohydrates | 13g |
| Fiber | 4g |
| Sugar | 7g |
Recipes FAQ
- Q: Can I make this recipe vegetarian?
- A: Yes, you can substitute the ground beef with cooked lentils or a meat substitute.
- Q: Can I make this recipe ahead of time?
- A: Yes, you can prepare the stuffing and sauce ahead of time and assemble the dish when you're ready to serve.
- Q: Can I freeze this dish?
- A: Yes, you can freeze the stuffed peppers and sauce separately for up to 3 months.
Recipes Tips
If you don't have access to poblano peppers, you can substitute them with bell peppers. You can also adjust the amount of cinnamon and salt to your liking. For a spicier version, you can add chopped jalapenos or serranos to the stuffing mixture. Serve this dish with a side of Mexican rice and enjoy!