Name: Chile Ancho en Nogada
Prep time: 100 min
Cook time: 40 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 tablespoons lard, for the filling; 1 cup onion, finely chopped, for the filling; 1 tablespoon garlic, finely chopped, for the filling; 250 grams pork, ground, for the filling; 250 grams beef, ground, for the filling; 5 tomatoes, roasted and peeled, for the filling; 1 teaspoon dried oregano, for the filling; 1 teaspoon dried thyme, for the filling; 1 teaspoon cinnamon, for the filling, (grind the cinnamon stick); 2 cloves, for the filling; 2 pears, diced, for the filling; 2 peaches, diced, for the filling; 1 plantain, fried, in slices, for the filling; 3/4 cups raisins, for the filling; 3/4 cups candied fruits, in cubes, for the filling; 1/2 cups almonds, peeled and toasted, for the filling; 6 ancho chiles, hydrated, slightly (just to soften), clean, open, and with a stick; 4 San Juan® eggs, at room temperature, for the batter; 3 tablespoons flour, for the batter; 1 pinch salt, for the batter; flour, for breading; vegetable oil, for frying the chiles; 250 grams walnuts, peeled, soaked in milk, for the nogada; 200 grams goat cheese, for the nogada; 1/2 cups sherry, for the nogada; 1 tablespoon sugar, for the nogada; 1 pinch salt, for the nogada; pomegranate, for decoration; parsley, finely chopped, for decoration

Preparation

40 mins

Low

For the filling: Blend the tomatoes for 3 minutes and strain; separately, heat a saucepan or pot, melt the lard, and sauté the onion with the garlic for 3 minutes or until transparent. Then, add the pork and beef, and continue sautéing for 5 more minutes, now add the blended tomato and wait for the liquid to reduce by half, add the spices (cinnamon, clove, thyme, and oregano), the seeds (almond and pine nuts), the peach, the plantain, the pear, the crystallized fruit, and the raisins. Finally, cook for 15 more minutes or until the flavors are well integrated. Season with salt and pepper, let cool to room temperature, and reserve. Carefully fill the chiles and if necessary, close them with toothpicks. Reserve in the refrigerator.