Looking for a vibrant and flavorful dish to impress your guests? Chiles en nogada Ingredients: - 6 poblano peppers - 1 lb ground beef - 1 lb ground pork - 1 onion, chopped - 2 cloves garlic, minced - 2 tomatoes, diced - 1 apple, peeled and diced - 1 pear, peeled and diced - 1 banana, peeled and diced - 1/2 cup almonds, chopped - 1/2 cup raisins - 1 tsp cinnamon - 1/2 tsp nutmeg - Salt and pepper to taste - 1 cup walnuts, soaked and peeled - 1/2 cup milk - 2 tbsp sugar - 1/4 cup pomegranate seeds (for garnish) - Fresh parsley (for garnish) Preparation Steps: 1. Roast the poblano peppers over an open flame until charred. Place in a plastic bag to steam, then peel the skins off. 2. In a large skillet, sauté onion and garlic until fragrant. 3. Add the ground beef and pork, cooking until browned. 4. Stir in tomatoes, apple, pear, banana, almonds, raisins, cinnamon, nutmeg, salt, and pepper. Cook for 10 minutes until fruits are tender. 5. Stuff each roasted pepper with the meat mixture and arrange them on a serving platter. 6. In a blender, combine walnuts, milk, and sugar; blend until smooth to create the nogada sauce. 7. Pour the nogada sauce over the stuffed peppers. 8. Garnish with pomegranate seeds and parsley before serving. Prep Time: 30 mins | Cooking Time: 45 mins | Total Time: 1 hr 15 mins Calories: 400 kcal per serving | Servings: 6 servings Suggested Pairings: Serve with warm tortillas or a fresh green salad for a complete meal! #chilesennogada #mexicanfood #comfortfood

Looking for a delicious and festive dish to impress your guests? 🇲🇽✨ Chiles en Nogada 🌶️🌰 Ingredients: - 6 poblano peppers - 1 lb ground beef - 1 cup diced tomatoes - 1 onion, chopped - 2 cloves garlic, minced - 1 tsp cinnamon - 1 tsp allspice - 1/2 cup chopped walnuts - 1 cup heavy cream - 1/2 cup milk - 2 tbsp sugar - 1/2 cup fresh parsley, chopped - 1 cup fresh pomegranate seeds - Salt and pepper to taste Preparation Steps: 1. Roast the poblano peppers over an open flame or in the oven until charred. Place them in a plastic bag to steam for 10 minutes, then peel off the skins. 2. In a skillet, sauté onions and garlic until fragrant. 3. Add ground beef, tomatoes, salt, and pepper. Cook until the meat is browned. 4. Stir in cinnamon, allspice, and cook for 5 more minutes. 5. Stuff the roasted poblanos with the meat mixture and set aside. 6. In a blender, combine walnuts, heavy cream, milk, and sugar. Blend until smooth. 7. Pour the walnut sauce over the stuffed peppers. 8. Garnish with fresh parsley and pomegranate seeds. Prep Time: 30 mins | Cooking Time: 30 mins | Total Time: 1 hr Calories: 350 kcal per serving | Servings: 6 servings Suggested Pairings: Serve with warm tortillas and a fresh green salad for a complete meal. #chilesennogada #mexicanfood #festivedish