Prepare to embark on a mouthwatering journey through the vibrant flavors of Mexico with MGC Chiles en Nogada - a dish that's not just a meal, but a work of art that tells a story on your plate! This legendary recipe combines the smoky richness of roasted poblano peppers, the savory depth of seasoned ground beef, and a luxurious walnut cream sauce that will transport your taste buds straight to the heart of Mexican culinary tradition. Whether you're a seasoned home chef or a curious food adventurer, this recipe promises to elevate your cooking skills and impress everyone at your dining table.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 6 poblano peppers
- 1 pound ground beef
- 1/2 cup diced tomatoes
- 1/2 cup onions, chopped
- 1/2 cup walnuts, chopped
- 1/2 cup milk
- 1/4 cup sugar
- 1 teaspoon cinnamon
- Salt and pepper to taste
- Pomegranate seeds for garnish
Instructions
- Prepare the poblano peppers by roasting them over an open flame or under the broiler until the skin is completely charred and blistered. Place the roasted peppers in a sealed plastic bag to steam for 10-15 minutes, which will help remove the skin easily.
- Carefully peel the charred skin off the peppers, making a careful slit to remove seeds while keeping the pepper intact. Gently rinse the peppers and pat them dry with paper towels.
- In a large skillet, heat a small amount of oil and sauté the chopped onions until translucent. Add ground beef and cook thoroughly, breaking the meat into small pieces. Season with salt, pepper, and cinnamon.
- Mix in the diced tomatoes and cook the meat mixture for an additional 10 minutes until the flavors are well combined and the mixture is slightly dry. Allow the filling to cool slightly.
- Carefully stuff each roasted poblano pepper with the prepared meat mixture, ensuring they are filled but not overly packed.
- For the nogada sauce, blend chopped walnuts, milk, sugar, and a pinch of cinnamon until smooth and creamy. If the sauce is too thick, add a little more milk to reach a desired consistency.
- Gently pour the walnut sauce (nogada) over the stuffed peppers, completely covering them.
- Garnish generously with fresh pomegranate seeds, creating a beautiful contrast of white sauce and red seeds.
- Serve immediately at room temperature, ensuring the sauce remains creamy and the peppers are still warm.
Tips
- Pepper Roasting Perfection: When charring poblano peppers, aim for an even, completely blackened skin. The steaming technique in a sealed bag is crucial for easy skin removal.
- Sauce Consistency Matters: For the nogada sauce, blend walnuts thoroughly and adjust milk gradually to achieve a smooth, creamy texture that's neither too thick nor too thin.
- Filling Technique: When stuffing peppers, be gentle to maintain their structural integrity. Overpacking can cause tears in the delicate roasted pepper.
- Temperature is Key: Serve the dish at room temperature to preserve the sauce's creamy texture and the pepper's warmth.
- Garnish with Precision: The pomegranate seeds aren't just decoration - they add a burst of freshness and color that's essential to the dish's visual appeal.
- Preparation Tip: You can prepare components in advance - roast peppers and make filling ahead of time to reduce day-of cooking stress.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 18g
Protein: 25g
Fat: 30g
Saturated Fat: 10g
Cholesterol: 85mg
