Chiles en Nogada

Name: Chiles en Nogada
Prep time: 60 min
Cook time: 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Mexico
Ingredients: 6 large poblano chillies, roasted and peeled; 400g beef mince; 1 onion, diced; 3 tomatoes, diced; 50g raisins; 50g almonds, chopped; 1 peach, diced; 200g walnuts, soaked and peeled; 200ml cream cheese; 200ml sour cream; pomegranate seeds and parsley to garnish

Mexico

Served only in August and September when pomegranates are fresh. Created to celebrate Mexican independence. The colours are the Mexican flag.

Mexico's most patriotic dish — poblano chillies stuffed with picadillo of beef, dried fruit and nuts, covered in walnut cream sauce and decorated with pomegranate and parsley in green, white and red.

Authentic Mexico Chiles en Nogada recipe

Prep

60 mins

Cook

30 mins

Difficulty

Hard

Calories

575 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

6large poblano chillies, roasted and peeled

400gbeef mince

1onion, diced

3tomatoes, diced

50graisins

50galmonds, chopped

1peach, diced

200gwalnuts, soaked and peeled

200mlcream cheese

200mlsour cream

pomegranate seeds and parsleyto garnish

Method

Make picadillo: fry beef with onion, tomato, fruit and nuts. Season.

Make nogada sauce: blend walnuts, cream cheese and sour cream.

Fill chillies. Pour sauce over. Garnish with pomegranate and parsley.

Chef's Tip

The walnut sauce must be made with fresh walnuts peeled of their bitter skin.

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Chiles en Nogada

Ingredients

Method

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