Chile en Nogada (Stuffed poblano pepper with walnut sauce)
It might be time consuming but it is worth it I promise!
12 Poblano peppers
200 gr Onion
80 gr Pine nuts
80 gr Almonds
80 gr Raisins
100 gr Candied fruit (or biznaga if you can find it)
250 gr Ground beef
250 gr Ground pork
Salt and pepper to taste
180 ml Cream (Mexican cream, if unable to find it Crème fraîche would do)
250 gr Fresh, peeled walnuts
80 ml Sherry
80 gr Goat cheese
200 gr Pomegranate seed
Parsley to decorate
Put the peppers directly on the fire until it's all blackened and put them inside a plastic bag to "sweat".
Peel them off and let them cool.
Finely chop onions, pears, apples, almonds, raisins and candied fruit.
Sauté and add both meats. Add salt and pepper and keep at room temperature.
Put in the blender the cream, walnuts, cheese and sherry, mix until smooth.
Stuff the peppers with the meat mix, cover with walnut sauce and sprinkle pomegranate seed.
Garnish with parsley.