Poblano Peppers Stuffed in Walnut Sauce

Mexican recipes

Meats and fowl

Dinner

Hard

45'

Chiles en Nogada, or Poblano Peppers Stuffed in Nut Sauce, are an integral part of Mexican culinary history. Its origins come from the Puebla region in Mexico, when nuns in the mid-1800s created this delicious dish to honor a general, using the colors of the Mexican flag: poblano peppers for the color green, which are filled with meat and fruit dry and covered with a creamy walnut sauce, for the white color and sprinkled with pomegranate seeds for the red color. This festive dish is frequently served on Mexican Independence Day and at many celebrations. Try it out and celebrate every holiday from Thanksgiving, Christmas to birthdays.

Ingredients Preparation Share

Ingredients

Rations:
  • 6 units peppers
  • 1 tablespoons of GOYA Unico olive oil
  • 0.5 kg beef
  • 2 tablespoons minced garlic
  • 1 can tomato sauce
  • 0.5 cup dried fruit
  • 0.75 tablespoons cumin
  • 0.75 tablespoons of Adobo with GOYA pepper
  • 0.5 cup almonds
  • 2 tablespoons Coriander
  • 0.25 kg of Latin Cheese El Sabor De Casa
  • 0.5 cup walnuts
  • 2 tablespoons honey
  • 0.5 tablespoons wheat flour
  • 0.5 cup milk
  • 0.5 cup pomegranate seeds

Preparation

To prepare the peppers:

  1. Place the poblano peppers directly on the stove fire. (You can also heat the broiler on STRONG FIRE and put the peppers on the upper rack of the oven directly under the broiler). Cook by turning them occasionally until the skin has completely charred, about 8 minutes. Put the peppers in paper bags, close them and let them cool down. Peel the peppers and rinse them with cold water. With a small knife make a cut along the peppers, remove the seeds and rinse with cold water. Dry the peppers inside and out with kitchen paper and set aside.

To make the filling:

  1. Heat the oven to 190 ° C. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef and garlic. Cook the meat undoing it with a wooden spoon until golden brown, in about 6 minutes; drain the fat and discard it. Add the tomato sauce, shallots or chives, dried fruit, cumin and ½ teaspoon of Adobo. Cook over low heat, stirring occasionally until the beef-based mixture thickens and is well seasoned, in about 3 minutes. Remove the pan from the heat. Incorporate the almonds and the 2 tablespoons of coriander. Cool slightly.
  2. With a spoon, fill the prepared poblano peppers with the meat mixture. Put the stuffed peppers in a 13x9-inch baking dish; paint the peppers with olive oil. Cover the source well with aluminum foil. Bake until the peppers have warmed up well, about 15 minutes.

To make the sauce:

  1. Meanwhile, add the white cheese, walnuts, honey, flour, milk and the remaining ¼ teaspoon of Adobo to a mini food processor or electric mixer. Mix until smooth, about 2 minutes. Transfer the walnut sauce to a small saucepan and put on medium heat. Let it boil. Cook over low heat, stirring occasionally until the sauce thickens, in about 1 minute.
  2. With a spoon, cover the poblano peppers with the walnut sauce and then with the coriander and pomegranate seeds. To serve.

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