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Chiles en Nogada

Chiles en Nogada

Ingredients

Preparation

  1. Take the poblano peppers and cook on a grill or open flame until the skin is charred and loose.
  2. Cover them in a bowl wrapped in plastic wrap for 10 minutes and scrape the charred skin off.
  3. Carefully cut a slit into the poblano pepper and remove the seeds. Meanwhile, mix together the carnita meat, onion, garlic, tomato, cilantro, almonds and black currants and sauté for 4-5 minutes until the flavors come together. Place the mixture inside of the 2 poblano peppers.
  4. For the sauce, place the milk, goat cheese, bread and walnuts into a blender with a pinch of kosher salt and puree until smooth.
  5. Place the poblano peppers on a plate and garnish with the sauce. Finish off with the chopped parsley and pomegranate tendrils.
  6. Place the poblano peppers on a plate and garnish with the sauce. Finish off with the chopped parsley and pomegranate tendrils.