Hello ,This is Aron aman mandueza.(Aman Srivastava)
I am not a chef but just like more like a chef.these days we always have some worries in our mind to make some recipes which is not from our country
but you cant just think of any.Just stop fucking forcing your mind ,its not your cup of tea coz i have a list of all varieties of cuisines from all over the world just for you,

but just you have to keep on checking my blogs. every time, you stupid.
i told you not to think . god you . fucking kidding me ..!

okay lets start,You may have seen everyone making blogs about recipes but mine is different, its just a lot shittier,
so today i have mexico for you
now people may be ask,why choose mexico for this,
the reason why i choose mexico is ……
i don’t know ,, fu…
okay may i like mexican dishes, you please stop fucking asking me these questions! and just look at the recipes. its good its not delicious but its good . i mean its delicious too. fuck off i don’t care.i like it

so lets go guys to explore it now i have top 5 for you today.

The best top 5 mexican dishes,which will blow your mind
and you will wanna have them daily.

Chiles en Nogada recipe

You must start this dish one day ahead by soaking the walnuts for the nogada sauce overnight.
We are using ground turkey in this recipe, you could also easily use ground chicken or pork.

INGREDIENTS
The Walnut Sauce:

• 1 heaping cup of shelled walnut halves
• Milk (about 2 cups)
• 1/4 lb queso fresco (or farmer’s cheese)
• 1 1/2 cups thick sour cream (or creme fraiche)
• 1 1/2 Tbsp sugar
• 1/4 teaspoon of ground cinnamon

The Chiles:

• 6 large poblano chiles (use only poblanos, not another type of chile, for this dish)
  The Picadillo:

*1 1/4 pounds ground turkey thigh meat
*Kosher salt
*4 Tbsp olive oil or canola oil
*1/2 medium onion, finely chopped
*3 cloves garlic, peeled and finely chopped
*1 Tbsp butter
*3/4 teaspoon ground cinnamon
*1/2 teaspoon freshly ground black pepper
*1/8 teaspoon ground cloves
*1 cup of crushed, fire roasted tomatoes
*1/2 cup of golden raisins
*2 Tbsp blanched and slivered almonds, roughly chopped
*1 apple, peeled, cored, chopped

Garnish:

*1/2 cup pomegranate seeds
*1/4 cup chopped fresh cilantro or parsley

METHOD :

THE NIGHT BEFORE

1). Remove the papery bitter skins from the walnut pieces. (This is the hard part.) Sometimes the skins easily rub off.
I have found that usually, for us, the skins don’t easily peel off and we need to blanch them for one minute in boiling water first,
to loosen the skins. If you blanch the walnuts, let them cool to the touch and carefully peel off as much of the bitter skins as you can.
This is painstaking work, but unless your walnuts are shed of their bitter skins, the sauce may be a bit bitter.

2). Place the walnuts in a bowl, cover them with milk to soak, and chill them overnight in the refrigerator.

3). Place the chiles directly over the flame of a gas stove, or place under a hot broiler, to char the outside tough skin.
Turn the chiles to char them on all sides. Get as much of the outside skin blackened as possible, it will be easier to remove that way.

4). Place the blackened chiles in a bowl and cover with a plate or damp clean towel and let sit for 20 minutes.
The burned skin will then flake off very easily and the flesh will become a little more cooked in the steam.
Make a slit in the side of each chili and carefully remove the seeds and veins. Be careful to leave the top of the chili,
the part around the base of the stem, intact. (A tip from Diana Kennedy: if you taste the chiles and they are too spicy hot,
soak them in a mild vinegar and water solution for about 30 minutes.) Rinse the chilies and pat them dry.

5). Drain the walnuts. Place the soaked and drained walnuts, the queso fresco, sour cream, sugar, and
cinnamon into a blender and purée until completely smooth.

Make the picadillo stuffing:

6). Heat one tablespoon of the oil in a large wide saucepan on medium high heat.
Working in batches to prevent crowding the pan, brown the meat on at least one side,
sprinkling the meat with a little kosher salt as it cooks. Add another tablespoon of oil if needed for the subsequent batches.
Remove meat to a bowl and set aside.

7). Add a tablespoon of cooking oil to the pan and heat on medium heat. Add the onion and cook until soft.
Add the cinnamon, black pepper, cloves, and garlic and cook another minute.

8). Melt butter in the pan and return the ground meat to the pan and use a wooden spoon to break up any clumps.
Add the crushed tomatoes, golden raisins, and chopped slivered almonds. If the mixture seems a little dry, add a tablespoon or two of water.
Add chopped apple to the picadillo mixture. Adjust spices, add more cinnamon, salt, ground cloves to taste (go easy on the cloves, they can overpower).

9). Assemble the chiles en nogada

10). Stuff the chilies with the picadillo until they are well filled out. Place them on individual plates or on a serving platter.

11). To serve, cover the stuffed chiles with the walnut sauce and sprinkle with pomegranate arils and chopped fresh parsley or cilantro.

When I’m asked, “what’s your favorite recipe on the site?,” my reply without hesitation is this one, my mother’s cheese enchiladas!
We had enchiladas at least once a month my entire childhood; it’s still the most requested recipe from any of my siblings when they
come home to visit. We’ll often make extra just so my father can have leftover enchiladas for breakfast the next day (it’s his version of chilaquiles).
My mother, a fifth generation hispanic Arizonian, was taught this recipe by my grandmother. Here’s her step-by-step guide to how to make enchiladas,
using yellow corn tortillas, a cheesy filling, and a tomato and green chile sauce.
Note that there are many kinds of enchiladas—green chile, shrimp, chicken, red chili—to name a few. This recipe is much more “Tex Mex” than Mexican,
and is easy to make.