Chiles en Nogada (Mexican recipe)

if the chili peppers are roasted, if the media is wrapped in a plastic bag after an hour, if they devein, the skin is removed and washed in running water. if they must open very carefully on one side the attention of reaching the extremes.
How to make the filling: if you accept fried in a garlic and finely minced onion if you add the pork (you can substitute equal quotas beef or beef and pork), it is important that it is finely minced meat.
When the well is fried, add the tomato puree, then the raisins, the peeled and chopped almonds, the acitrón, and add to the fruit bites well in this order: the peach, the apple, the pear and once cooked Maple male is added. yes, finally, with the seasonality of salt and pepper. This cooking is removed from the heat and thickened when to rest with its steam. once the stuffing is cold, if these stuffed chiles.
to ´´cap´´ the chilies: if they beat the whites until stiff and then it contains a good mixture with the yolks. If the stuffed chiles are passed through flour and then through the eggs, the same. if they introduce a hot one, fry it well with oil, if they turn around on all sides and pass the covers with the blotting paper that they drain.
to do the nogada:
a day before they do peel walnuts and leave them soaking in water that covers them, if they are covered and left in the lower part of the refrigerator. the next day they are drained and the milk to soak is added. if they grind walnuts with a little milk, goat cheese and a glass of port.
This nogada sauce is very delicate, only Southeastern USA. For the day and that attracts it, it is advisable to make it for the chilies as commander at that time, since it can be cut even when refrigerated.
When the chilies are fried, nogada is made and the pomegranate is spilling, they place it on the plate, if they are bathed with the nogada, garnished with some grains of pomegranate and add a little parsley.
if it immediately works.