Ingredients with Measurements:
- 6 poblano peppers
- 1 pound ground beef
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup chopped apple
- 1/2 cup chopped pear
- 1/2 cup chopped peach
- 1/4 cup raisins
- 1/4 cup chopped almonds
- 1/4 cup chopped walnuts
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
- 1/2 cup flour
- 2 eggs, beaten
- 1/2 cup breadcrumbs
- Oil for frying
- 1 cup heavy cream
- 1/4 cup chipotle peppers in adobo sauce
- 1/4 cup crumbled queso fresco
- 1/4 cup pomegranate seeds
Special equipment needed:
- Blender or food processor
- Large skillet
- Baking sheet
- Piping bag (optional)
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Roast the poblano peppers on a baking sheet in the oven for 20 minutes, turning occasionally, until the skin is blistered and charred.
3. Remove the peppers from the oven and place them in a plastic bag. Seal the bag and let the peppers sweat for 10 minutes.
4. Remove the peppers from the bag and peel off the skin. Cut a slit down the side of each pepper and remove the seeds and membranes.
5. In a large skillet, cook the ground beef over medium heat until browned. Add the onion and garlic and cook until softened.
6. Add the chopped apple, pear, peach, raisins, almonds, walnuts, cinnamon, cloves, cumin, salt, and pepper to the skillet. Cook for 10 minutes, stirring occasionally.
7. Stuff each pepper with the meat mixture and set aside.
8. In a shallow dish, combine the flour, eggs, and breadcrumbs.
9. Dip each stuffed pepper in the mixture, coating evenly.
10. Heat oil in a large skillet over medium-high heat. Fry the peppers until golden brown, turning occasionally.
11. To make the chipotle cream sauce, blend the heavy cream and chipotle peppers in a blender or food processor until smooth.
12. Serve the Chiles en Nogada with the chipotle cream sauce, crumbled queso fresco, and pomegranate seeds.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 28g
Protein: 22g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Pomegranate seeds can be substituted with chopped cilantro or parsley.
Variations:
- Vegetarian version: Substitute the ground beef with cooked quinoa or black beans.
- Gluten-free version: Substitute the flour and breadcrumbs with gluten-free alternatives.
Tips and tricks:
- Use a piping bag to stuff the peppers for a neater presentation.
- Make the chipotle cream sauce ahead of time and refrigerate until ready to serve.
- Garnish with additional pomegranate seeds and chopped parsley for extra flavor and color.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Arrange the Chiles en Nogada on a platter and drizzle the chipotle cream sauce over the top. Garnish with crumbled queso fresco and pomegranate seeds.
Garnishes:
- Crumbled queso fresco
- Pomegranate seeds
- Chopped cilantro or parsley
Pairings:
- Mexican rice
- Refried beans
- Guacamole
Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Tomato and avocado salad
Troubleshooting advice:
- If the peppers are difficult to peel, place them in a plastic bag and let them sweat for a few more minutes.
- If the stuffing is too dry, add a splash of chicken broth or tomato sauce.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
- Wash your hands and all surfaces thoroughly before and after handling raw meat.
Food history:
Chiles en Nogada is a traditional Mexican dish that originated in Puebla in the early 19th century. It is typically served during the month of September to celebrate Mexican Independence Day.
Flavor profiles:
The Chiles en Nogada are sweet and savory, with a hint of spice from the chipotle cream sauce. The pomegranate seeds add a burst of tartness and crunch.
Serving suggestions:
Serve the Chiles en Nogada with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican