Summary
| Yield | |
|---|---|
| Source | The Kitchen of Great Performances |
| Prep Time | 45 minutes |
Description
Served traditionally for Mexico's independence day in September, this dish boasts the colors of the Mexican flag in addition to the flavors of in season produce.
Ingredients
- 2 lb ground beef
- 1 onion, diced
- 2 garlic cloves, chopped
- 1 T salt
- 2 T blanched and slivered almonds
- 2 T dried fruit
- 1⁄2 cinnamon stick
- 3 T raisins
- 1 1⁄2 lb tomatoes, peeled and seeded
- 1 pear
- 6 poblano chiles
- pomoegranate seeds for garnish
- parsley for garnish
Instructions
In a large saute pan over medium heat cook the meat with the onion, garlic, salt, almonds and dried fruit for about ten minutes. Add the cinnamon stick, raisins, tomatoes and pear and cook for an additional ten minutes. Strain the meat and set aside to rest.
Next, roast the chiles by putting them over the stove flame. Allow the skin the blacken and blister, turning so that all sides are blackened. Move to a paper bag and seal so that steam is trapped. After ten minutes, remove the chiles from the bag and the skins from the chiles. Stuff the chiles with the meat mixture and top with Nogada Sauce, pomegranate seeds and parsley.
For the Nogada Sauce:
20 fresh walnuts (shelled and soaked overnight)
1/4 cup cold milk
1/4 pound queso fresco
1 1/2 tbsp sugar
Large pinch cinnamon
Blend all ingredients together until smooth.