Name: Traditional Chiles en Nogada
Prep time: 90 min
Yield: 5
Cuisine: Mexicana
Ingredients: 250 grams ground beef; 250 grams ground pork; 25 grams walnuts, in halves; 25 grams raisins; 50 grams canned peaches; 50 grams apple, golden; 1 sprig cinnamon; 3 cloves; 1 pinch cumin; 5 Poblano chiles; 50 grams sugar; salt; chicken broth; 1 liter sour cream; 2 pomegranates; 25 grams sugar; pecan essence; 25 grams walnuts, in chunks; 300 grams acitrón; 1/2 onions; 3 cloves garlic; vegetable oil

Preparation

1h 30 mins

Medium

Wash the chiles thoroughly, roast them over direct flame without burning. Place them in a plastic bag (to let them sweat). Set aside. Chop the peach into medium cubes, wash the apple and chop it just like the peach, also the candied fruit ** (IN CASE OF NOT HAVING CANDIED FRUIT, THE OTHER INGREDIENTS ARE SUFFICIENT) Put these ingredients along with the raisins, walnut, cumin, cloves, and cinnamon in a bowl. Chop the onion and garlic, sauté in oil. When the onion is translucent, add the previous ingredients, lower the heat and let the fruits release their natural sugar. Stir occasionally to prevent burning. When the raisins have swollen, season with salt and broth. Add the sugar (the first amount). DO NOT stop stirring, as at this point it will start to caramelize, keep it on the heat until it reaches the desired color (this is the color the meat will take). When it reaches the desired color, add a little (2 tablespoons of walnut essence at a time) and a little water, stir vigorously to dissolve the hardened caramel. Let it boil. At this point, add the meat and let it cook. Break up the meat so that it finally becomes a mince. Keep on low heat, checking occasionally. While the meat is cooking, clean the chiles: (We can wear surgical gloves to avoid irritation from the seeds and veins) carefully peel them under running water, open them on one side and remove the seeds and veins. Set aside. To prepare the cream: blend the cream with the walnut (second amount), the sugar (second amount), and a little walnut essence. Clean the pomegranate to keep only the "seeds". Once the meat is cooked, carefully stuff the chiles without breaking them, cover with cream and decorate with pomegranate.