Chiles en Nogada

Chiles en nogada is a classic Mexican dish. This is my rendition. Many people fry the chiles, but I prefer this particular stuffed chile dish without the batter.

Chiles en Nogada (serves 4):

  • 8 chiles poblano, as large as possible
  • pomegranate seeds
  • chopped parsley

Nogada (walnut sauce):

  • 1 cup chopped walnuts
  • 1 cup milk
  • 4 oz soft goat cheese
  • 2 tbsp sherry
  • salt
  • cinnamon

 

Picadillo (meat filling):

  • 1 lb ground beef
  • 1/2 onion, chopped
  • 4 cloves garlic, chopped
  • 1 tomato, chopped
  • 1 pear, chopped
  • 1/2 apple, chopped
  • 1/4 cup raisins
  • 1/4 chopped almonds
  • 1/4 cup dried apricot, chopped
  • thyme
  • cinnamon
  • allspice
  • cloves
  • black pepper
  • salt

Soak the walnuts in milk for a couple hours. Blend with the sherry and goat cheese, season to taste with salt and cinnamon.

Saute the beef with oil until brown. Add garlic and onion, saute until translucent. Add remaining picadillo ingredients, including all spices to taste. Cook until everything is soft and well blended.

Roast the chiles under a broiler, on a gas flame, or in a dry skillet. Allow to char all over. Place in a sealed plastic bag to sweat for 10 minutes, then slip off the skin. Cut a slit in the side of each, remove the seed cluster.

Stuff each chile with picadillo. Top with room temperature nogada, then pomegranate seeds and parsley.

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About tandooritaco

This is a blog about food.
This entry was posted in beef and lamb, mexican. Bookmark the permalink.

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