• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 6
    OK

    Chile en Nogada

    Chile en Nogada is a dish full of flavors and textures. Roasted, peeled poblanos are stuffed with a ground beef filling flavored with mixed dried fruits, cinnamon and garlic. A creamy blended sauce with cream cheese adds a rich finish.


    Ingredients
    For the Beef Stuffing
    3
    tablespoons
    vegetable oil
    1
    onion, chopped
    2
    cloves
    garlic, minced
    1/2
    cup
    diced dried apricot
    1/2
    cup
    diced dried pineapple
    1/2
    cup
    diced dried papaya
    1/2
    cup
    golden raisins
    2
    bay leaves
    1
    stick
    canella (Mexican cinnamon)
    1
    pound
    ground beef
    1
    cup
    toasted sliced almonds
    *
    kosher salt and freshly ground black pepper, to taste
    For the Nogada sauce
    1
    cup
    milk
    2/3
    cup
    walnuts
    4
    ounces
    cream cheese
    *
    kosher salt and freshly ground black pepper, to taste
    6
    poblano peppers
    1
    tablespoon
    vegetable oil
    *
    pomegranate seeds, for garnish
    *
    chopped parsley, for garnish
    *
    chopped walnuts, for garnish
    Directions
    To make the stuffing, heat the oil in sauté pan over medium heat. Add the onion and garlic and cook until transparent.
    Add the dried fruits, bay leaves and canella and sauté until warmed through, about 2 to 3 minutes. Add in ground beef and sauté until cooked through, 5 to 10 minutes.
    Stir in the toasted almonds and season to taste with salt and pepper. Remove from heat and allow to cool. Remove the bay and canella. In the meantime, start Nogada sauce.
    To make the Nogada sauce, place all ingredients in a blender and blend until smooth, creamy and well incorporated.
    To make the stuffed chiles, preheat the oven to 350F. Place the poblano peppers on a sheet tray and drizzle with the oil.
    Roast in oven for 3 to 5 minutes until skin comes off easily. Remove from sheet pan and use an old, clean dishtowel to wipe skin off peppers. Cut a slit in pepper and remove seeds.
    Stuff peppers with cooled stuffing mixture. Cover stuffed peppers with Nogada sauce.
    Garnish with chopped parsley, pomegranate seeds and chopped walnuts in bands from left to right, resembling the flag of Mexico.

    The base number of servings for this recipe is 6
    OK

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