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Chiles en Nogada
A Classic Mexican Dish
Note: This recipe is labor-intensive but the results are worth it!
Ingredients:
For the Chiles:
4 large poblano chiles
Vegetable oil for frying
For the Filling:
1 pound ground pork
1 pound ground beef
1 onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 cup raisins
1/2 cup dried apricots, chopped
1/4 cup pine nuts, toasted
1/4 cup almonds, sliced
For the Nogada Sauce:
2 cups walnuts
1/2 cup Mexican crema
1/4 cup queso fresco
1/4 cup milk
1 tablespoon sugar
1/2 teaspoon ground cinnamon
Pinch of salt
Pomegranate seeds for garnish
Instructions:
Roast the Chiles:
Roast the poblano chiles over an open flame or under a broiler until charred on all sides.
Place the chiles in a plastic bag for 10 minutes to sweat.
Peel off the charred skin and remove the seeds.
Prepare the Filling:
In a large skillet, brown the ground pork and beef.
Add onion and garlic, cook until softened.
Stir in cinnamon, cloves, pepper, and salt.
Add raisins, apricots, pine nuts, and almonds.
Cook for a few more minutes, then remove from heat and let cool.
Stuff the Chiles:
Carefully cut a slit lengthwise in each chile.
Stuff the chiles with the meat mixture.
Prepare the Nogada Sauce:
Soak walnuts in water for 30 minutes, then peel.
Blend walnuts, crema, queso fresco, milk, sugar, cinnamon, and salt until smooth.
Strain the sauce through a fine-mesh sieve for a smoother texture.
Assemble and Serve:
Gently fry the stuffed chiles in hot oil until golden brown.
Place each chile on a plate.
Pour nogada sauce over the chile.
Garnish with pomegranate seeds.
Tips:
For a richer flavor, use a mix of ground beef and pork.
Adjust the spices to your taste preference.
The nogada sauce should be slightly sweet and creamy.
Chiles en Nogada are traditionally served on September 7th, but they can be enjoyed year-round.
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