Mexican cuisine · Meat & Kebab

Chiles en Nogada

Poblano chiles filled with beef picadillo of apple, pear and raisins, blanketed in ice-cold walnut sauce.

Ingredients · for 4 servings

• 4 poblano chiles
• 400 g ground beef
• 1 onion
• 1 tart apple
• 1 firm pear
• 1 peach
• 50 g raisins
• 1 tsp cinnamon
• 150 g walnuts
• 200 g cream cheese
• 100 ml cream
• 1 pomegranate

Instructions

1. Char the poblano chiles all over a gas flame or under the broiler for 8–10 min., let steam covered for 10 min., then peel off the skin; slit lengthwise and remove the seeds.
2. Soak the walnuts in hot water for 20 min., rub off the bitter skins, and purée completely smooth with the cream cheese and cream; chill the nogada until ready to plate.
3. Finely dice the onion and sauté until translucent in a nonstick pan, then add the ground beef and brown over high heat for 6–8 min., breaking it up as it cooks.
4. Peel the apple, pear and peach, dice finely, and mix in with the raisins and cinnamon; simmer everything uncovered for 10 min., until the fruit is soft and the mixture no longer looks wet, then season generously.
5. Fill the chiles with the lukewarm picadillo without overstuffing them, and place them on plates with the cut side facing up.
6. Pour the ice-cold nogada over them, scatter thickly with pomegranate seeds, and serve immediately — warm filling, cold sauce.