Chiles en Nogada

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Begin by roasting the poblano chiles over a flame until the skin is blistered. Once roasted, place them in a plastic bag to steam for about 10 minutes. This will make peeling easier.

Ingredients quick view

6 poblano chiles

1 pound ground beef

1/2 pound ground pork

1 cup chopped onion

2 cloves garlic, minced

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup chopped tomatoes

1 apple, peeled and diced

1 pear, peeled and diced

1/4 cup rasins

1/4 cup almonds, chopped

1/2 cup walnuts

1 cup milk

1/2 cup sugar

1 tablespoon brandy or sherry

Salt to taste

Black pepper to taste

Tips quick view

Make sure to roast the chiles thoroughly for a smoky flavor.

Let the nogada chill in the refrigerator for at least 30 minutes before serving for the best taste.

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