Chiles en Nogada

2 Instructions

1. 1

   Char the chiles poblanos directly over a flame 5-8 minutes until blistered all over. Place in a sealed bag for 15 minutes to sweat. Peel under running water. Make a lateral incision, remove seeds and veins, keeping the stem intact. Set aside.

2. 2

   In a wide pan, heat the oil and cook the onion 3 minutes until soft, then add the garlic for 1 minute.

3. 3

   Add both meats, season with salt and pepper, and brown 8-10 minutes, breaking up any clumps.

4. 4

   Add the jitomates and cook 5 minutes until they melt down.

5. 5

   Stir in the durazno, pera, manzana, plátano macho, raisins, almonds, piñones, acitrón, canela and clove. Cook 15 minutes over medium-low, stirring, until the fruit softens and the mixture is glossy but not wet. Let cool completely.

6. 6

   Meanwhile soak the nuez de Castilla in hot water 10 minutes and slip off the brown skins individually — this gives the nogada its iconic white color.

7. 7

   Blend the peeled walnuts with goat cheese, milk, sherry, sugar, canela and a pinch of salt for 2-3 minutes until perfectly smooth and creamy. Refrigerate until cold.

8. 8

   Stuff each chile generously with the cool picadillo, pressing the edges back together without forcing.

9. 9

   Plate each chile, ladle cold nogada over so a strip of green chile still shows through. Scatter granos de granada and perejil over the top to make the green-white-red of the Mexican flag. Serve immediately.