Chiles En NogadaSubmitted by: PUNKIN314159
16 *Green Chiles (Whole), 12 oz
# Tempeh, 3 cup
# Red Ripe Tomatoes, 2 large whole (3" dia)
# Onions, one LARGE
# *Tomatoes, red, ripe, canned, whole, no salt added, 2 cup
# Tomato Paste, 1 can (6 oz)
# Garlic, 1 clove
# Almonds, 200 grams
# Walnuts, 1 cup, chopped
# Raisins, 250 grams
# Raisins, 100 grams
# *Dried Cherries, .5 cup
Saute the tempeh. (Recipe calls for .5 kilo of ground beef.) While it is browning, blend tomatoes, onion, and garlic. (The recipe called for a kilo of fresh tomatoes, I ended up using the fresh, canned, and paste because that's what I had.) Saute the tomato mixture with the tempeh for about 10 minutes until the liquid is reduced somewhat. Add nuts & dried fruit (the second "raisins" is actually dried currents, I figured it was close.) and saute further. Add water if needed.
Stuff chiles with picadillo (the tempeh / nut mixture) and top with nogada sauce and pomegranite seeds - we used diced red pepper/.
Number of Servings: 16
Recipe submitted by SparkPeople user PUNKIN314159.