Chiles En Nogada Recipe

Name: Jalisco & Tequila Mexican Restaurants Chiles En Nogada Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 6 pieces Poblano peppers; 500 grams Ground beef; 1 cup Onion, finely chopped; 2 cloves Garlic, minced; 1 cup Tomato, diced; 100 grams Almonds, ground; 1 tsp Cinnamon; 1 tsp Cloves, ground; 1 tsp Salt; to taste Pepper; 1 cup Fresh parsley, chopped; 200 grams Walnuts, shelled; 250 ml Milk; 2 tbs Sugar; 1 cup Cilantro, chopped; 1 cup Pomegranate seeds

Inspired by Jalisco & Tequila Mexican Restaurant

Time1h 30m

Serves6

A delicacy that mixes sweet, salty, and spicy flavors in each delectable bite.

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Ingredients

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Chiles en Nogada Ingredients

6 pieces Poblano peppers

1 1/8 lb (500 grams) Ground beef

1 cup Onion, finely chopped

2 cloves Garlic, minced

1 cup Tomato, diced

3 1/2 oz (100 grams) Almonds, ground

1 tsp Cinnamon

1 tsp Cloves, ground

1 tsp Celtic sea salt

to taste white, green, and black pepper

1 cup Fresh parsley, chopped

7.05 oz (200 grams) Walnuts, shelled

1.06 cup (250 ml) Milk

2 tbs sugar

1 cup Cilantro, chopped

1 cup Pomegranate seeds

Method

Preparation Directions

Prepare the Peppers

Roast the poblano peppers over an open flame or in the oven until the skin is charred. Place them in a plastic bag to steam for about 10 minutes, then peel off the skin carefully. Make a slit in each pepper and remove the seeds.

Cook the Filling

In a skillet, heat some oil over medium heat. Sauté the onion and garlic until translucent. Add the ground beef and cook until browned. Stir in the diced tomato, almonds, cinnamon, cloves, salt, and pepper. Cook for about 10 minutes until the mixture is well combined. Stir in the chopped parsley and cilantro.

Make the Nogada Sauce

In a blender, combine the walnuts, milk, sugar, and a pinch of salt. Blend until smooth and creamy. If the sauce is too thick, add more milk to reach desired consistency.

Stuff the Peppers

Stuff each roasted poblano pepper with the prepared meat filling. Place them on a serving platter.

Serve

Drizzle the nogada sauce over the stuffed peppers and sprinkle with pomegranate seeds for garnish. Serve at room temperature.