Close
Photo:Julia Estrada
Julia Estrada
Active Time:1 hr 20 minsTotal Time:1 hr 20 minsServings:6Jump to Nutrition Facts
Active Time:1 hr 20 minsTotal Time:1 hr 20 minsServings:6
Active Time:1 hr 20 mins
Active Time:
1 hr 20 mins
Total Time:1 hr 20 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
Jump to recipe
Because of its significance and seasonal ingredients, chiles en nogada rarely appears outside of the weeks immediately leading up to Independencia, when families come together to make the dish, and restaurants—especially in southern Mexican states—briefly feature it on their menus, before it vanishes until the following year.
The combination of the picadillo’s sweet, salty and warming flavors with the mildly spicy poblano pepper and the nutty, velvety sauce creates an interesting and harmonious mix of textures and flavors that make this dish worth every minute it takes to prepare.
Cook Mode(Keep screen awake)Ingredients1 ½cupswalnuts1 ½cupswhole milk, plus more as needed¼cupraisins2tablespoonsavocado oil½cupfinely chopped yellow onion2cloves garlic, minced1mediumcarrot, diced2tablespoonstomato paste2teaspoonspumpkin pie spice1teaspoonchili powder¼teaspoonsalt plus a pinch, divided⅛teaspoonground pepper plus a pinch, divided1pound80% lean ground beef2tablespoonsdiced dried pineapple1smallBartlett pearorGolden Delicious apple, diced1 ¼teaspoonscider vinegar, divided½cupManzanilla olives, roughly chopped¼cuppine nutsorslivered almonds6medium poblano peppers (about 5 ounces each)⅓cupcream cheese2teaspoonslight brown sugar½cupfinely chopped flat-leaf parsley½cuppomegranate arils (seeds)
Cook Mode(Keep screen awake)
Ingredients
1 ½cupswalnuts
1 ½cupswhole milk, plus more as needed
¼cupraisins
2tablespoonsavocado oil
½cupfinely chopped yellow onion
2cloves garlic, minced
1mediumcarrot, diced
2tablespoonstomato paste
2teaspoonspumpkin pie spice
1teaspoonchili powder
¼teaspoonsalt plus a pinch, divided
⅛teaspoonground pepper plus a pinch, divided
1pound80% lean ground beef
2tablespoonsdiced dried pineapple
1smallBartlett pearorGolden Delicious apple, diced
1 ¼teaspoonscider vinegar, divided
½cupManzanilla olives, roughly chopped
¼cuppine nutsorslivered almonds
6medium poblano peppers (about 5 ounces each)
⅓cupcream cheese
2teaspoonslight brown sugar
½cupfinely chopped flat-leaf parsley
½cuppomegranate arils (seeds)
DirectionsCombine walnuts and milk in a medium bowl. Place raisins in a small bowl and cover with hot water. Set aside.Julia EstradaHeat oil in a large skillet over medium-low heat until it shimmers. Add onion, garlic, carrot, tomato paste, pumpkin pie spice, chili powder, 1/4 teaspoon salt and 1/8 teaspoon pepper; cook, stirring often, until the onion is just softened, about 6 minutes.Julia EstradaIncrease heat to medium-high and add ground beef. Cook, using a wooden spatula to break up the ground beef, until browned, about 6 minutes.Julia EstradaDrain the raisins. Reduce heat to low and add the drained raisins, pineapple, pear (or apple) and 1 teaspoon vinegar. Cook, stirring occasionally, for 5 minutes. Stir in olives and pine nuts (or almonds). Remove from heat; cover to keep warm and set aside.Julia EstradaPosition rack in upper third of oven. Preheat broiler for 5 minutes. Line a baking sheet with foil.Place poblanos on the prepared baking sheet. Roast on the top rack, turning the poblanos often, until just softened and charred, 6 to 8 minutes. Transfer to a bowl and tightly cover with plastic wrap. Let the poblanos steam for 5 minutes.Julia EstradaGently scrape away the charred skins with a small serrated knife. (Discard the skins.) Make a slit in each poblano, making sure to keep the pepper and stem intact. Use a small spoon to gently remove and discard seeds and membranes.Julia EstradaFill each pepper with a heaping 1/2 cup filling. Place the peppers on a plate, cover to keep warm and set aside.Julia EstradaTransfer the walnuts and milk to a blender. Add cream cheese, brown sugar and the remaining 1/4 teaspoon vinegar and pinch each of salt and pepper; process until smooth, about 2 minutes. If needed, add 2 to 3 tablespoons milk, 1 tablespoon at a time, to loosen the sauce (it should be thick, but pourable).Julia EstradaServe the poblanos with the sauce. Sprinkle with parsley and pomegranate arils. Serve hot or at room temperature.Julia EstradaOriginally appeared: EatingWell.com, September 2022
Directions
Combine walnuts and milk in a medium bowl. Place raisins in a small bowl and cover with hot water. Set aside.Julia EstradaHeat oil in a large skillet over medium-low heat until it shimmers. Add onion, garlic, carrot, tomato paste, pumpkin pie spice, chili powder, 1/4 teaspoon salt and 1/8 teaspoon pepper; cook, stirring often, until the onion is just softened, about 6 minutes.Julia EstradaIncrease heat to medium-high and add ground beef. Cook, using a wooden spatula to break up the ground beef, until browned, about 6 minutes.Julia EstradaDrain the raisins. Reduce heat to low and add the drained raisins, pineapple, pear (or apple) and 1 teaspoon vinegar. Cook, stirring occasionally, for 5 minutes. Stir in olives and pine nuts (or almonds). Remove from heat; cover to keep warm and set aside.Julia EstradaPosition rack in upper third of oven. Preheat broiler for 5 minutes. Line a baking sheet with foil.Place poblanos on the prepared baking sheet. Roast on the top rack, turning the poblanos often, until just softened and charred, 6 to 8 minutes. Transfer to a bowl and tightly cover with plastic wrap. Let the poblanos steam for 5 minutes.Julia EstradaGently scrape away the charred skins with a small serrated knife. (Discard the skins.) Make a slit in each poblano, making sure to keep the pepper and stem intact. Use a small spoon to gently remove and discard seeds and membranes.Julia EstradaFill each pepper with a heaping 1/2 cup filling. Place the peppers on a plate, cover to keep warm and set aside.Julia EstradaTransfer the walnuts and milk to a blender. Add cream cheese, brown sugar and the remaining 1/4 teaspoon vinegar and pinch each of salt and pepper; process until smooth, about 2 minutes. If needed, add 2 to 3 tablespoons milk, 1 tablespoon at a time, to loosen the sauce (it should be thick, but pourable).Julia EstradaServe the poblanos with the sauce. Sprinkle with parsley and pomegranate arils. Serve hot or at room temperature.Julia Estrada
Combine walnuts and milk in a medium bowl. Place raisins in a small bowl and cover with hot water. Set aside.
Heat oil in a large skillet over medium-low heat until it shimmers. Add onion, garlic, carrot, tomato paste, pumpkin pie spice, chili powder, 1/4 teaspoon salt and 1/8 teaspoon pepper; cook, stirring often, until the onion is just softened, about 6 minutes.
Increase heat to medium-high and add ground beef. Cook, using a wooden spatula to break up the ground beef, until browned, about 6 minutes.
Drain the raisins. Reduce heat to low and add the drained raisins, pineapple, pear (or apple) and 1 teaspoon vinegar. Cook, stirring occasionally, for 5 minutes. Stir in olives and pine nuts (or almonds). Remove from heat; cover to keep warm and set aside.
Position rack in upper third of oven. Preheat broiler for 5 minutes. Line a baking sheet with foil.
Place poblanos on the prepared baking sheet. Roast on the top rack, turning the poblanos often, until just softened and charred, 6 to 8 minutes. Transfer to a bowl and tightly cover with plastic wrap. Let the poblanos steam for 5 minutes.
Gently scrape away the charred skins with a small serrated knife. (Discard the skins.) Make a slit in each poblano, making sure to keep the pepper and stem intact. Use a small spoon to gently remove and discard seeds and membranes.
Fill each pepper with a heaping 1/2 cup filling. Place the peppers on a plate, cover to keep warm and set aside.
Transfer the walnuts and milk to a blender. Add cream cheese, brown sugar and the remaining 1/4 teaspoon vinegar and pinch each of salt and pepper; process until smooth, about 2 minutes. If needed, add 2 to 3 tablespoons milk, 1 tablespoon at a time, to loosen the sauce (it should be thick, but pourable).
Serve the poblanos with the sauce. Sprinkle with parsley and pomegranate arils. Serve hot or at room temperature.
Originally appeared: EatingWell.com, September 2022
Rate ItPrint
Nutrition Facts(per serving)621Calories48gFat31gCarbs22gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
