Preparation:
Carefully slit chiles up one side and remove seeds, leaving chiles intact, set aside combind ground round and onions in a saucepot, over a moderate flame heat and stir for 8-10 minutes, until beef has browned drain well and return to flame add tomato concasse, apples, banana, chiles, garlic, raisins, almonds, olives, capers, cinnamon, salt, cumin, oregano, and pepper heat and stir to a boil cover, reduce heat, and simmer for 15 minutes remove from heat and allow to cool divide filling into portions and carefully spoon into chiles cover and chill for 1-48 hours beat whites until stiff beat yolks until a pale yellow color gently fold into whites coat stuffed chiles with flour and pat to remove all excess place onto a sheet of waxed paper heat 1/4-inch of corn oil to 370 degrees, in a large skillet dip a chile into egg mixture place into hot oil and fry for 2 minutes on each side, until golden remove to drain on a cooling rack, blot with paper towels place onto a paper-lined baking pan keep warm in a very slow oven repeat with remaining chiles combine ground walnuts, sour cream, and chicken broth-mix well arrange chiles onto individual serving plates moisten with a small amount of walnut sauce garnish with minced cilantro serve hot |
