Chiles En Nogada (Picadillo-Stuffed Chiles In Walnut Sauce)
Chiles en nogada is a traditional and iconic Mexican dish featuring roasted poblano chiles stuffed with picadillo and topped with a velvety walnut sauce.
Active Time
1 hr 20 mins
Total Time
1 hr 20 mins
Yield
Serves 6
How to Make It
1. Step
Combine walnuts and milk in a medium bowl. Place raisins in a small bowl and cover with hot water. Set aside.
2. Step
Heat oil in a large skillet over medium-low heat until it shimmers. Add onion, garlic, carrot, tomato paste, pumpkin pie spice, chili powder, 1/4 teaspoon salt and 1/8 teaspoon pepper; cook, stirring often, until the onion is just softened, about 6 minutes.
3. Step
Increase heat to medium-high and add ground beef. Cook, using a wooden spatula to break up the ground beef, until browned, about 6 minutes.
4. Step
Drain the raisins. Reduce heat to low and add the drained raisins, pineapple, pear (or apple) and 1 teaspoon vinegar. Cook, stirring occasionally, for 5 minutes. Stir in olives and pine nuts (or almonds). Remove from heat; cover to keep warm and set aside.
5. Step
Position rack in upper third of oven. Preheat broiler for 5 minutes. Line a baking sheet with foil.
6. Step
Place poblanos on the prepared baking sheet. Roast on the top rack, turning the poblanos often, until just softened and charred, 6 to 8 minutes. Transfer to a bowl and tightly cover with plastic wrap. Let the poblanos steam for 5 minutes.
7. Step
Gently scrape away the charred skins with a small serrated knife. (Discard the skins.) Make a slit in each poblano, making sure to keep the pepper and stem intact. Use a small spoon to gently remove and discard seeds and membranes.
8. Step
Fill each pepper with a heaping 1/2 cup filling. Place the peppers on a plate, cover to keep warm and set aside.
9. Step
Transfer the walnuts and milk to a blender. Add cream cheese, brown sugar and the remaining 1/4 teaspoon vinegar and pinch each of salt and pepper; process until smooth, about 2 minutes. If needed, add 2 to 3 tablespoons milk, 1 tablespoon at a time, to loosen the sauce (it should be thick, but pourable).
10. Step
Serve the poblanos with the sauce. Sprinkle with parsley and pomegranate arils. Serve hot or at room temperature.
Ingredients
1 ½ cups walnuts
1 ½ cups whole milk, plus more as needed
¼ cup raisins
2 tablespoons avocado oil
½ cup finely chopped yellow onion
2 cloves garlic, minced
1 medium carrot, diced
2 tablespoons tomato paste
2 teaspoons pumpkin pie spice
1 teaspoon chili powder
¼ teaspoon salt plus a pinch, divided
⅛ teaspoon ground pepper plus a pinch, divided
1 pound 80% lean ground beef
2 tablespoons diced dried pineapple
1 small Bartlett pear or Golden Delicious apple, diced
