Easy Chiles en Nogada
Roasted, peeled poblano peppers stuffed with a warmly spiced ground beef and dried fruit filling, draped in a creamy walnut sauce and finished with pomegranate seeds, a Mexican dish built around the colours of the flag.
Total time
55 min
Prep
30 min
Cook
25 min
Difficulty
hard
Cuisine
Mexican
gluten-free
Ingredients
6poblano peppers, roasted and peeled
600gground beef with fruit and spices
2 cupswalnut cream sauce
Instructions
1
Cook the ground beef with the dried fruit and warm spices until fragrant and cooked through, to make the filling.
2
Roast and peel the poblano peppers, then carefully slit one side of each to create a pocket without tearing them.
3
Stuff each pepper generously with the spiced beef mixture and arrange on a serving plate.
4
Spoon the walnut cream sauce over the top and finish with pomegranate seeds just before serving.
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