5 Rabanitos serves up authentic Mexican cuisine

ABC7 is celebrating Hispanic Heritage Month. Chef Alfonso Sotelo from 5 Rabanitos jumped into the studio kitchen with some traditional Mexican cuisine.

For more information about 5 Rabanitos click here!

Chile En Nogada

Main Ingredients

Pork

Chile

Fruit

Stuffing

Dish

4 large fresh poblano peppers

1 cup of walnuts

1 large garlic clove

1 medium onion dice

1 tbsp of raisins

1 tbsp of dry mangos

1 small apple cut into small dice

1 small pear cut into small dice

1 peach cut into small dice

4 fresh mint leaves

tbsp of oregano

1 medium ripe plantain cut into small dice

1.5 oz of almonds, chopped, salt. tested

Pomegranate seeds

Olive oil

Salsa

cup of milk

2 oz of cream cheese

2 tbsp of salt

1 tbsp of piloncillo or sugar

1 tbsp of apple vinegar

tbsp of ground cinnamon or Mexican canela

Preparation:

Cook and shred the meat

Use a medium saucepan

Add meat, and then add water with salt, add the garlic and onion

Let it cook for 1 hours over medium heat

Let meat cool in the juice

Shred the meat once cooled

Roast the chiles

Place chiles directly over gas flame

Occasionally turn chiles

When roasted, peel the charred skin off and remove seeds and veins

Filling

Add 2 tbsp of olive oil to a saucepan and start cooking onion, garlic, fruits for about 8 to ten minutes

Stuff the chiles

Stuff the chiles with cooled filling packing it well

Bake

Place on a baking pan. 350 degree oven, for 10 to 12 mins.

Salsa

Blend walnuts, cup of milk, cream cheese, salt, piloncillo or sugar, apple vinegar, and cinnamon.

Blend until pureed