Ingredients
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6 Poblano Peppers
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1 Pound Ground Beef
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1 Onionfinely chopped
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2 Cloves Garlicminced
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1 tsp Cinnamon Powder
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1 tsp Cumin Powder
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Acc. To Taste Salt
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Acc. To Taste Black Pepper Powder
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1 Cup Tomatoeschopped
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1/2 Cup Raisins
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1/2 Cup Almondschopped
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1/2 Cup Walnutschopped
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1/2 Cup Fresh Parsleychopped
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1/2 Cup Fresh Pomegranate Seeds
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1 Cup Queso Frescocrumbled (fresh Mexican cheese)
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For Frying Vegetable Oil
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For the Walnut Sauce:
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1 Cup Walnuts
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1 Cup Milk
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1/2 Cup Heavy Cream
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1/4 Cup Sugar
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1/4 tsp Cinnamon Powder
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Acc. To Taste Salt
Description
Chiles en Nogada is a traditional Mexican dish that holds historical and cultural significance. It symbolizes Mexico’s independence and features a beautiful combination of flavors and colors. This recipe creates a delightful dish perfect for special occasions or gatherings.
Enjoy the rich and flavorful Chiles en Nogada Mexican cuisine, and heritage!
Here’s the recipe for Traditional Mexican cuisine Chiles en Nogada;
Directions:
- Roast the poblano peppers over an open flame until the skins are charred.
- Place them in a plastic bag for 10 minutes, then peel off the skins, make a slit, and remove the seeds.
- In a skillet, cook the ground beef with onions, garlic, cinnamon, cumin, salt, and pepper until browned.
- Add tomatoes, raisins, almonds, and walnuts.
- Cook until the mixture is thick.
- Stuff the poblano peppers with the beef mixture and place them in a baking dish.
- For the walnut sauce, blend walnuts, milk, heavy cream, sugar, cinnamon, and salt until smooth.
- Pour the sauce over the stuffed peppers.
- Bake in a preheated oven at 350°F for 20 minutes.
- Garnish with chopped parsley, pomegranate seeds, and crumbled queso fresco before serving.
