Carne / Beef
Chiles in Nogada
1 tablespoon oil 1/2 onion, diced 1 pound ground beef or pork 2 cloves garlic, chopped 1 pear, peeled and diced 1 peach, peeled and diced 1 apple, peeled and diced 1 piece of acitron, peeled and diced 1 plantain, peeled and cut into quarters 2 tablespoons raisins 2 tablespoons chopped almonds 1 pinch oregano 1 pinch black pepper 1 pinch cumin 1 tomato, peeled and puréed (or 8 ounces juice) 8 poblanos, roasted, peeled, and washed Dried mixed herbs with onion and garlic to taste Salt and pepper to taste Nogada sauce: 3 cups walnuts 1 cup half-and-half 1 cup sour cream 1/2 cup cream Salt and white pepper to taste Seeds of one pomegranate, or 1/4 cup grenadine syrup 1. Heat oil and sauté the onion. Add the ground meat and garlic, stirring to brown. 2. Add the fruits, almonds, oregano, pepper, and cumin, then the tomato juice and reduce until dry. Remove from heat and let cool. 3. In a separate pot, cover the chiles with water. Add herbs, salt, and pepper, and boil for 5 minutes. Strain and set aside to cool. 4. In a food processor, chop walnuts finely. 5. Beat creams together, then add all but one tablespoon of walnuts. Season with salt and white pepper. 6. Stuff chile pods with the meat mixture and place on a platter. Cover each in sauce and sprinkle with reserved walnuts, then pomegranate seeds or a drizzle of grenadine.
