Ingredients with Measurements:
- 6 poblano peppers
- 1 lb ground beef
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 1/2 cup diced apple
- 1/2 cup diced pear
- 1/2 cup diced peach
- 1/2 cup diced plantain
- 1/2 cup diced quince
- 1/2 cup diced figs
- 1/2 cup diced apricots
- 1/2 cup diced pineapple
- 1/2 cup diced mango
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 1/4 cup chopped parsley
- 1/4 cup chopped scallions
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1/4 cup pomegranate seeds
- 1/4 cup crumbled queso fresco
Special equipment needed:
- Oven
- Baking sheet
- Large skillet
- Mixing bowl
- Food processor
Step-by-step instructions:
1. Preheat the oven to 400°F. Place the poblano peppers on a baking sheet and roast them for 15-20 minutes, or until the skins are blistered and blackened. Remove from the oven and let them cool.
2. In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion, minced garlic, ground cinnamon, ground cumin, dried oregano, salt, and black pepper. Cook for 5-7 minutes, or until the onion is soft.
3. Add the chopped walnuts, raisins, diced apple, diced pear, diced peach, diced plantain, diced quince, diced figs, and diced apricots to the skillet. Cook for another 5-7 minutes, or until the fruit is soft and the mixture is well combined.
4. Remove the stems and seeds from the cooled poblano peppers. Stuff each pepper with the beef and fruit mixture.
5. In a food processor, combine the diced pineapple, diced mango, chopped cilantro, chopped mint, chopped parsley, chopped scallions, lime juice, and olive oil. Pulse until the mixture is well combined but still chunky.
6. To serve, place the stuffed poblano peppers on a plate. Spoon the mango and pineapple salsa over the top. Sprinkle with pomegranate seeds and crumbled queso fresco.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 480
Fat: 25g
Carbohydrates: 47g
Protein: 20g
Sodium: 290mg
Sugar: 32g
Fiber: 8g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground chicken.
- Walnuts can be substituted with pecans or almonds.
- Raisins can be substituted with dried cranberries or chopped dates.
- Queso fresco can be substituted with feta cheese or goat cheese.
Variations:
- Vegetarian version: Substitute the ground beef with cooked quinoa or black beans.
- Gluten-free version: Make sure all ingredients are gluten-free, including the spices and cheese.
- Spicier version: Add chopped jalapeño peppers to the beef and fruit mixture.
Tips and tricks:
- To make peeling the poblano peppers easier, place them in a plastic bag for 10-15 minutes after roasting.
- Make sure to dice the fruit and vegetables into small, uniform pieces for even cooking.
- The salsa can be made ahead of time and stored in the refrigerator for up to 2 days.
Storage instructions:
Leftover Chiles en Nogada can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed poblano peppers in a baking dish and cover with foil. Bake in a preheated 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the Chiles en Nogada on a colorful plate with a side of rice and beans. Garnish with fresh herbs and a sprinkle of pomegranate seeds.
Garnishes:
- Fresh herbs (cilantro, parsley, mint)
- Pomegranate seeds
- Crumbled queso fresco
- Lime wedges
Pairings:
- Spanish rice
- Refried beans
- Guacamole
- Margaritas
Suggested side dishes:
- Spanish rice
- Refried beans
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the poblano peppers are difficult to peel, try roasting them for a few more minutes.
- If the beef and fruit mixture is too dry, add a splash of chicken broth or water to moisten it.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chiles en Nogada is a traditional Mexican dish that originated in Puebla. It is typically served during the month of August and September to celebrate Mexican Independence Day. The dish is said to represent the colors of the Mexican flag: green from the poblano peppers, white from the walnut sauce, and red from the pomegranate seeds.
Flavor profiles:
The Chiles en Nogada has a sweet and savory flavor profile, with a hint of spice from the poblano peppers. The mango and pineapple salsa adds a fresh and tangy element to the dish.
Serving suggestions:
Serve the Chiles en Nogada with a side of Spanish rice and refried beans. Top with fresh herbs and a sprinkle of pomegranate seeds for a colorful and festive presentation.
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Region: Mexican