Chiles En Nogada
This is a traditional Mexican recipe that was created by nuns in the 1800’s. It is traditionally served in the weeks surrounding Mexico’s Independence Day, and is full of flavor!
- 1 cup (120 g) walnuts
- 2 cups (480 ml) milk
- ¼ pound (115 g) queso fresco
- 1½ cup (360 g) sour cream
- 1½ Tablespoon granulated sugar
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt, optional
- To make the sauce, combine the walnuts and milk and allow to sit at least two hours, or overnight. This will take away the bitter taste that walnuts have.
- Drain the walnuts when they are finished soaking, and place in the 64 ounce low profile container. Add the sour cream, queso fresco, sugar, salt and cinnamon in as well. Secure the lid.
- Select the puree and dips setting and start the machine (or Variable 1, start the machine, then quickly speed up to Variable 10. Blend for 1 minute.) Set the sauce aside for later use.
- Next, roast the chilies over an open flame. Place each chili directly on the fire and allow the skin to blacken and bubble. Cook on all sides for roughly 2-3 minutes. Once the chilies are all roasted, place in a bowl and cover tightly with plastic wrap. This will allow the chilies to steam all the way through and peel easier.
- Peel the peppers with a damp towel and remove the core and seeds, while leaving the pepper itself intact. Set aside.
- In a large sauté pan over medium high heat, add the oil and butter. Once the butter is melted add the onions and allow them to sweat for 3-4 minutes, or until translucent. Add the ground turkey and brown completely (8-10 minutes.) Next, add the spices, apples, raisins and tomato. Simmer for 5-6 minutes to marry the flavors.
- Stuff each pepper with the meat filling, and serve by spooning the sauce overtop. Serve at room temperature.