Chiles En Nogada Recipe
Poblano peppers stuffed with meat and topped with walnut sauce.
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Ingredients
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For the Stuffed Peppers
For the Walnut Sauce
For Garnishing
Method
Preparing the Stuffed Peppers
- 1
Roast the Poblano Peppers
Preheat the oven to 200°C (400°F). Place the poblano peppers on a baking sheet and roast them in the oven for about 20 minutes, turning occasionally, until the skin is blistered and charred.
- 2
Prepare the Filling
In a large skillet, heat a little oil over medium heat. Add the chopped onion and garlic, sauté until translucent. Add the ground beef and pork, cooking until browned. Stir in the diced tomato, almonds, apple, plantain, cinnamon, salt, and black pepper. Cook for another 5-10 minutes until everything is well combined. Set aside to cool.
- 3
Stuff the Peppers
Once the peppers are roasted and cool enough to handle, carefully peel off the charred skin and make a slit down the side of each pepper. Remove the seeds and stuff each pepper with the meat filling.
Making the Walnut Sauce
- 4
Blend the Sauce
In a blender, combine the soaked walnuts, milk, sugar, ground cinnamon, and salt. Blend until smooth and creamy. Adjust the consistency with more milk if necessary.
Serving
- 5
Plate the Dish
Place the stuffed peppers on a serving dish. Drizzle generously with the walnut sauce. Garnish with pomegranate seeds and chopped parsley before serving.