Ray's' Chiles En Nogada

• 6 pablano chiles
• 1 mini piquin chilies as garnish
• 1 chopped cilantro
• 1 salt & pepper to taste
• 1 lb ground beef
• 2 diced potatoes
• 1/4 chopped onion
• 1/4 bunch chopped cilantro
• 1 salt & pepper to taste
• 1/2 tsp Garlic salt
• 1 queso fresco
• 1 cup heavy cream
• 2 cup sour cream
• 1 pinch cinnamon
• 1 cup Mexican cheese queso fresco
• 1 pinch cumin
• 1 tsp chili powder
• 1 couple dashes Hot sauce to taste
• 1 Garlic salt to taste
• 1/4 cup ground toasted almonds or walnuts

1. Start by toasting your chiles over an open flame on all sides till blackened.
2. place into a zip lock bag and let them sweat for about 15 minutes
3. grind up your almonds and toast on a dry pan about 7 minutes or so set aside
4. Bring your cream to a simmer turn off add all seasonings, to taste hot sauce, sour cream & cheese.
5. now add in almonds as much as desired to your taste.
6. I didn't use the full 1/4 cup.
7. let cool and add to blender till creamy.
8. strain your sauce.it will be a slight sweet and spicy creamy sauce depending on your taste
9. fry your chopped potatoes with seasonings to your liking.
10. cook till tender take out and add ground beef till cooked add potatoes back in and cilantro.
11. Now your ready to stuff your chiles.
12. With a small knife scrap off blackened skin.
13. cut on top of chili with a spoon scrape out seeds, now add in meat mixture alone with some cheese.
14. Top with some sauce and more cheese bake 15-20 minutes.
15. Serve with more sauce cilantro and mini chilies for a kick.

chiles, chilies, cilantro, salt, ground beef, potatoes, onion, cilantro, salt, garlic, queso fresco, heavy cream, sour cream, cinnamon, cumin, chili powder, couple, garlic, ground toasted almonds

Taken from cookpad.com/us/recipes/339819-rays-chiles-en-nogada (may not work)