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Chiles en Nogada

Chiles en Nogada

Ingredients

  • 6 oz Pepper Poblano Chili Fresh
  • 4 oz Pork Cushion Meat Boneless Carnita Style Fully Cooked Boil in Bag Frozen
  • 1 Tbsp Almond Sliced Blanched Raw
  • 2 Tsp Garlic Whole Peeled Reclosable Bag 100-130 Cnt/lb Fresh
  • 1 Ea Potato 60 Count Average Idaho Russet Us #1 Grade Carton Temperature Control Above 40 Degrees Fresh, Diced and boiled
  • 1/4 oz Cilantro, Chopped
  • 1 oz Tomato Roma Fresh, Diced
  • 1 oz Onion Yellow Jumbo Us #1 Fresh, Diced small
  • 1 oz Currant Zante Dried
  • 2 oz Cheese Goat Crumbled 2 Pound Tray Refrigerated
  • 2 1/2 oz Milk Whole White Select Plastic Refrigerated
  • 3 oz Walnut Halves and Pieces Raw
  • 1 Ea Bread White Pullman 32 Ounce 1 /2" 30 Slice Baked Frozen, Diced
  • 1/8 Ea Parsley Bunched Us #1 Washed Cleaned 6 Count Fresh, Chopped fine
  • 1/2 Tsp Pomegranate Arils Dried

Preparation

  1. Take the poblano peppers and cook on a grill or open flame until the skin is charred and loose.
  2. Cover them in a bowl wrapped in plastic wrap for 10 minutes and scrape the charred skin off.
  3. Carefully cut a slit into the poblano pepper and remove the seeds. Meanwhile, mix together the carnita meat, onion, garlic, tomato, cilantro, almonds and black currants and sauté for 4-5 minutes until the flavors come together. Place the mixture inside of the 2 poblano peppers.
  4. For the sauce, place the milk, goat cheese, bread and walnuts into a blender with a pinch of kosher salt and puree until smooth.
  5. Place the poblano peppers on a plate and garnish with the sauce. Finish off with the chopped parsley and pomegranate tendrils.
  6. Place the poblano peppers on a plate and garnish with the sauce. Finish off with the chopped parsley and pomegranate tendrils.


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