Ingredients with Measurements:
- 6 poblano peppers
- 1 lb ground beef
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1/2 cup chopped apple
- 1/2 cup chopped pear
- 1/2 cup chopped peach
- 1/4 cup chopped raisins
- 1/4 cup chopped almonds
- 1/4 cup chopped walnuts
- 1/4 cup chopped parsley
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- Salt and pepper to taste
- 1 egg, beaten
- 1 cup flour
- 1 cup vegetable oil
- 1 cup pomegranate seeds
- 1 cup crumbled queso fresco
Special equipment needed:
- Roasting pan
- Blender or food processor
Step-by-step instructions:
1. Preheat oven to 400°F. Place poblano peppers on a roasting pan and roast for 20 minutes, turning occasionally, until the skin is charred and blistered.
2. Remove the peppers from the oven and place them in a plastic bag. Let them steam for 10 minutes.
3. In a skillet, cook the ground beef over medium heat until browned. Add onion and garlic and cook until onion is translucent.
4. Add apple, pear, peach, raisins, almonds, walnuts, parsley, cinnamon, cumin, salt, and pepper. Cook for 10 minutes, stirring occasionally.
5. Remove the peppers from the bag and peel off the skin. Make a small slit in each pepper and remove the seeds and membranes.
6. Stuff each pepper with the beef mixture.
7. Dip each pepper in the beaten egg and then coat with flour.
8. In a skillet, heat the vegetable oil over medium-high heat. Fry the peppers until golden brown on all sides.
9. To make the sauce, roast 2 garlic cloves and 1 chopped onion in the oven for 20 minutes. Blend the roasted garlic and onion with 1 cup of water until smooth.
10. To serve, place the stuffed peppers on a plate and pour the roasted garlic and onion sauce over them. Sprinkle with pomegranate seeds and queso fresco.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 400°F
Oil temperature: Medium-high heat
Serving size:
6 servings
Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 31g
Protein: 20g
Sodium: 300mg
Sugar: 12g
Substitutions for ingredients:
- Ground beef can be substituted with ground pork or ground turkey.
- Pomegranate seeds can be substituted with chopped cranberries.
- Queso fresco can be substituted with feta cheese.
Variations:
- Vegetarian version: Substitute the ground beef with cooked rice or quinoa.
- Gluten-free version: Substitute the flour with cornmeal or gluten-free flour.
Tips and tricks:
- To make the stuffing easier, use a piping bag or a plastic bag with a corner cut off.
- To make the peppers easier to peel, let them steam for a few minutes longer.
- To make the dish spicier, add chopped jalapeño peppers to the stuffing.
Storage instructions:
Store the leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Chiles en Nogada on a colorful plate with a side of rice or beans.
Garnishes:
- Sprinkle chopped cilantro on top of the dish.
- Add a dollop of sour cream on top of the peppers.
Pairings:
- Serve with a side of Mexican rice and refried beans.
- Pair with a Mexican beer or a fruity red wine.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the stuffing is too dry, add a few tablespoons of water or chicken broth.
- If the peppers are too spicy, remove the seeds and membranes before stuffing them.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F.
- Store the leftovers in the refrigerator within 2 hours of cooking.
- Reheat the leftovers to an internal temperature of 165°F before serving.
Food history:
Chiles en Nogada is a traditional Mexican dish that originated in Puebla in the 19th century. It is usually served during the month of September to celebrate Mexico's Independence Day.
Flavor profiles:
The dish has a sweet and savory flavor profile, with a hint of cinnamon and cumin. The roasted garlic and onion sauce adds a rich and savory flavor to the dish.
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