Chiles En Nogada Recipe
Ground beef, dried fruit, pecans, pine nuts and raisin stuffed Poblano peppers covered in a cold walnut and goat cheese sweet sauce topped with pomegranate seeds or syrup (seasonal), a Mexican revolution classic.
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Ingredients
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Filling
Method
Preparation
- 1
Prepare the Filling
In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent. Add ground beef and cook until browned. Stir in dried fruits, pecans, pine nuts, raisins, salt, black pepper, cinnamon, and cumin. Cook for another 5-7 minutes, mixing well. Remove from heat and set aside.
- 2
Prepare the Peppers
Roast the poblano peppers over an open flame or in the oven until the skin is blistered. Place them in a plastic bag for about 10 minutes to steam, then peel off the skin. Carefully make a slit down one side of each pepper to remove seeds.
- 3
Stuff the Peppers
Stuff each pepper with the prepared filling. Place them in a baking dish.
- 4
- 5
Serve
Pour the walnut sauce over the stuffed peppers. Garnish with pomegranate seeds before serving.
