Stuffed Ancho Chiles with Walnut Sauce
Stuffed Ancho Chiles with Walnut Sauce
ingredients
1 ½ cup chickpeas, Verde Valle®, cooked
300 g spinach, sliced
2 tablespoons olive oil
2 garlic cloves, chopped
½ cup evaporated milk
¼ teaspoon nutmeg
½ teaspoon salt
½ teaspoon pepper
4 dried Verde Valle ancho chiles
Hot water, for soaking
2 garlic cloves, minced
¼ onion, chopped
300 g (about 10.5 oz) ground beef
1 peach or apple, diced
1 ripe plantain, diced
¼ cup raisins
¼ cup chopped almonds or walnuts
Salt, pepper, and cinnamon to taste
Cooking oil
1 cup walnuts (nuez de Castilla), peeled if possible
2 cups milk
100 g (about 3.5 oz) goat cheese
1 teaspoon sugar
Cinnamon to taste
Red pomegranate seeds
Chopped parsley
PREPARATION
- Soak the dried ancho chiles in hot water for 20 minutes until softened. Carefully remove the seeds without tearing the chiles.
- In a skillet, heat oil over medium heat. Sauté the onion and garlic until fragrant. Add the ground beef and cook until browned. Stir in the diced fruit, plantain, raisins, and chopped nuts. Season with salt, pepper, and cinnamon. Cook for another 10 minutes. Set aside.
- Fill each chile with the meat mixture carefully and set aside.
- Blend the walnuts, milk, goat cheese, sugar, and cinnamon until smooth and creamy. If the sauce is too thick, add a little more milk to adjust the consistency.
- Place the stuffed chiles on a plate and generously spoon the nogada sauce over them. Garnish with pomegranate seeds and chopped parsley
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