Chiles en Nogada en versión "como agua para chocolate"

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: jalapeño peppers

Bell peppers are lower in heat and easier to find.

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Turkey is lower in fat while chicken is often more affordable.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide a similar flavor, while sunflower seeds are budget-friendly.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy alternative, while water can reduce costs.

Prepare 25 small poblano peppers and wash them well.

Soak walnuts in 1 liter of milk overnight and peel them.

Peel the skin off the walnuts carefully using fingers or a knife.

Roast the poblano peppers directly over the flame until charred, then place them in a plastic bag to sweat.

Remove the skin from the roasted peppers and carefully remove the seeds.

Prepare the tomatoes by scoring them with a cross and boiling them for a couple of minutes to loosen the skin.

After boiling, transfer the tomatoes to ice water to stop the cooking and peel off the skin.

Cut the peeled tomatoes in half and remove the seeds, then chop finely.

Soak almonds in boiling water for a few minutes to make peeling easier, then peel them.

Dice the firm apple and place in a bowl of water to prevent oxidation.

Dice the peach and add to the bowl with the apple.

Cut the candied citron into small pieces.

Once the poblano peppers are peeled and cleaned, set them aside.

In a pot, heat oil and sauté the chopped onions until translucent, adding a teaspoon of salt.

Add the ground beef to the pot and season with another teaspoon of salt, two teaspoons of sugar, and a teaspoon of cumin, mixing well.

Once the meat is browned, add the finely chopped tomatoes, diced apple, diced peach, sliced almonds, diced walnuts, and candied citron, mixing everything together.

Adjust the seasoning as necessary, and if the mixture seems insufficient for the number of peppers, consider adding more ground beef.

To prepare the nogada sauce, blend the peeled walnuts with a bit of milk and a pinch of salt until smooth, adding cheese and cream to achieve the desired consistency.

Fill each poblano pepper with the meat mixture, packing it well.

Serve the stuffed peppers warm or at room temperature, drizzling the nogada sauce over them just before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens