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Chiles en Nogada

Chiles en Nogada

chilesnogada.jpg

Rating: 4 // Prep Time: 1 hour // Cook Time: 30 minutes // Total Time: 1 hour, 30 minutes

Yield: 6 servings

Recipe inspired by Saveur

In true patriotic fashion, this dish represents the colors of the Mexican flag, dark green poblano chiles, creamy white walnut sauce, and bright red pops of pomegranate...
— Kate Ramos, Hola Jalapeño
They are a source of pride in Puebla, where it is said the dish was born, but these picadillo-stuffed peppers are eaten all over the country during this time of year when summer bursts into fall and ripe peppers, tomatoes, apples, fresh walnuts, and pomegranates are simultaneously in season.
— Kate Ramos, Hola Jalapeño

Ingredients

  • 6 large poblano chiles

For the Filling:

  • 2 tablespoons canola oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 large apple, peeled, cored, and finely chopped
  • 4 ounces ground beef
  • 4 ounces ground pork
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon ground cinnamon
  • 1 large tomato, chopped

For the Sauce:

  • 4 ounces (about 1 heaping cup) walnuts
  • 1/2 cup milk
  • 1 cup sour cream
  • 1/2 teaspoon kosher salt

To Finish:

  • 2 cups canola oil, for frying
  • 1 cup all-purpose flour
  • 4 large eggs, separated
  • 1 teaspoon kosher salt
  • 1 tablespoon white distilled vinegar
  • 1/2 cup pomegranate seeds
  • 1/4 cup chopped parsley

Instructions:

For the Chiles:

  1. Heat broiler to high and arrange a rack about 3 inches from the heat source. Place chiles on a baking sheet and place under the broiler.
  2. Cook, turning occasionally for 4-5 minutes or until charred on all sides. Place chiles in a bowl and cover with plastic wrap until cool enough to handle.
  3. Peel off charred skin and carefully cut a circle around the top of the chile. Gently pull out the core and rinse to remove any seeds, being careful not to split the chile open. If it does split, don't worry you can still use it.

For the Filling:

  1. Heat oil over medium-high heat in a large frying pan. Add onions, garlic, and apples and season with salt and pepper. Cook until veggies are soft, about 5-6 minutes.
  2. Add ground meats and cook, breaking up with the back of a spoon until browned, about 3-4 minutes.
  3. Add sesame seeds and cinnamon and toast 1 minute. Add tomatoes and cook until tomatoes have brown down and mixture is thick, about 4 minutes more.Taste and season with more salt if needed. Remove from heat and let cool.

For the Sauce:

  1. Place walnuts in a medium saucepan and cover with water. Place over medium heat and bring to a boil. Let gently boil for 5 minutes and drain.
  2. Return walnuts to the pan and add milk. Bring to a simmer then cover and remove from heat. Let sit 30 minutes to soften.
  3. Transfer milk and nuts to a blender. Add sour cream and salt and blend on high until smooth.

To Finish:

  1. Carefully spoon filling into each chile, pressing down with your fingers to make sure filling gets all the way to the bottom, but be careful not to split the chile. If the chiles do split open, you can split them all the way, open each chile flat, add the filling, then roll them back up. They will be a more difficult to fry this way, but still doable.
  2. Heat oil in a large, dry frying pan over medium-high heat until shimmering, it will take at least 5-10 minutes to get the oil hot enough.
  3. Meanwhile, place flour in a shallow dish. In a separate large bowl, whisk egg whites until fluffy. Add yolks, vinegar, and salt and whisk until smooth.
  4. Dip each chile into flour then egg mixture then carefully slide into hot oil. Cook until golden brown on all sides, about 5-8 minutes. Remove with tongs to a rack set over a baking sheet and repeat with remaining chiles.
  5. To serve, place each chile on a plate, cover almost completely with walnut sauce, sprinkle with pomegranate seeds and sprinkle with parsley.

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