Chiles en Nogada

Ingredients

• 6 poblano peppers
• 1 lb ground beef
• 1 cup walnuts
• 1 large pomegranate
• 1 tsp cinnamon
• 2 medium tomato
• 1 large onion
• 3 cloves garlic
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 cup milk
• 1 tbsp sugar
• 1 tsp vanilla extract

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Roast the poblano peppers on a baking sheet for 20-25 minutes, turning occasionally until the skin is charred. Remove from the oven and place in a plastic bag to steam for 10 minutes. Peel off the skin carefully.

3. 3

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 large chopped onion and 3 minced garlic cloves. Sauté for 5 minutes until translucent.

4. 4

   Add 1 lb of ground beef to the skillet and cook for 8-10 minutes until browned. Drain excess fat.

5. 5

   Stir in 2 chopped medium tomatoes, 1 teaspoon of cinnamon, 1 teaspoon of cumin, 1 teaspoon of salt, and 1 teaspoon of black pepper. Cook for another 5-7 minutes until the tomatoes are soft. Remove from heat.

6. 6

   Stuff each roasted poblano pepper with the beef mixture. Place the stuffed peppers in a baking dish.

7. 7

   To make the walnut sauce, blend 1 cup of walnuts, 1 cup of milk, 1 tablespoon of sugar, and 1 teaspoon of vanilla extract in a food processor until smooth.

8. 8

   Pour the walnut sauce over the stuffed peppers in the baking dish.

9. 9

   Bake the dish in the preheated oven for 15-20 minutes until heated through.

10. 10

    Remove from the oven and garnish with the seeds of 1 large pomegranate before serving.