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Chiles en Nogada

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Chiles en Nogada

Master of nun.

by COURTNEY BOND

:snip: 

Often eaten on Mexican Independence Day, this seasonal delicacy (pomegranates and walnuts are at their best right now) was traditionally served at room temperature, and the walnut sauce was cold and sweet. Here, food historian and cookbook author Melissa Guerra adapts the nineteenth-century recipe for twenty-first-century palates and contemporary kitchens; other than hunting down errant pomegranate seeds, the only tedious step is roasting and peeling your peppers, which you’ll then stuff with a fruit-studded pork-and-beef picadillo and drizzle with a sumptuous sauce that incorporates salty cotija cheese with walnuts (unpeeled), almonds, and pecans.

Serves 4

Chiles

8 poblano chiles
1/2 pound ground pork
1/2 pound ground beef
1 small white onion, minced (about 1/4 pound)
1 Granny Smith apple, peeled and minced
1 heaping tablespoon raisins (about 1/2 ounce)
1 heaping tablespoon dried crystallized pineapple, minced (about 1/2 ounce)
1 tomato, peeled, seeded, and chopped
1 1/2 teaspoons sugar
salt and freshly ground pepper to taste

Sauce

2 tablespoons butter
2 ounces unsalted walnuts  

https://www.texasmonthly.com/food/chiles-en-nogada-recipe/

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