Chiles En Nogada

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Chiles en Nogada is a traditional Mexican dish that originated in the state of Puebla. It is a stuffed poblano pepper filled with a mixture of meats, fruits, and spices, topped with a walnut-based sauce and pomegranate seeds. The dish is typically served during the month of August, as it is a celebration of Mexico's independence from Spain, which was achieved on August 16, 1810.

The name "Chiles en Nogada" comes from the walnut (nogal in Spanish) sauce that is used to coat the stuffed peppers. The sauce is made from ground walnuts, milk, and spices, and is meant to resemble the green, white, and red colors of the Mexican flag.

To make Chiles en Nogada, you will need the following ingredients:

To prepare the filling, start by cooking the rice according to package instructions. In a large skillet, heat some oil over medium heat and sauté the chopped onion and garlic until softened. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Add the chopped fruit, cinnamon, cloves, cumin, nutmeg, and black pepper, and cook for a few minutes until the fruit is tender. Stir in the cooked rice, raisins, and chopped almonds. Season with salt to taste.

Next, prepare the walnut sauce. In a blender or food processor, combine the ground walnuts, milk, flour, and a pinch of salt. Blend until smooth, then strain the mixture through a fine-mesh sieve into a saucepan. Cook over medium heat, stirring constantly, until the sauce thickens slightly.

Now it's time to assemble the Chiles en Nogada. Cut off the tops of the poblano peppers and remove the seeds and membranes. Stuff each pepper with the meat and fruit mixture, dividing it evenly among the four peppers. Place the stuffed peppers in a large baking dish and pour the walnut sauce over them. Sprinkle the shredded cheese over the top and bake in a preheated oven at 375°F for 20-25 minutes, or until the cheese is melted and bubbly.

Garnish with fresh cilantro leaves and serve warm.

I hope you enjoy Chiles en Nogada! It's a delicious and festive dish that's perfect for celebrating Mexican independence.