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Beef Stuffed Poblano Peppers

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5 from 1 review

  • Author: Maxine Dubois
  • Total Time: 2 hours
  • Yield: 4 servings 1x

Description

This Beef Stuffed Poblano Peppers dish is made with poblano peppers, ground beef, red onion, garlic, tomatoes and pomegranate seeds. 

Ingredients

Scale

Chiles

  • 7 poblano peppers
  • 1 1/2 pounds of ground beef
  • 1/4 red onion
  • 1 clove garlic
  • 1 can diced tomatoes
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon cinnamon
  • 1 teaspoon of onion powder
  • Salt and pepper, to taste

Garnish

  • 1/2 cup of pomegranate seeds
  • 1/4 cup chopped cilantro

Walnut Sauce:

  • 1/2 cup of shelled walnuts
  • 1/4 cup of cream cheese
  • 1/2 cup of milk
  • 2 tablespoons of crema Mexicana or sour cream
  • 6 tablespoons of heavy cream

Instructions

  1. Start by making the walnut sauce. Combine the walnuts, cream cheese, milk, crema Mexicana, and the heavy cream into a blender and blend until smooth. Refrigerate the liquid in Tupperware for 1 hour. 
  2. Roast the Poblano Peppers. At 400 degrees F, roast the poblano peppers for 20 minutes, occasionally turning with tongs. Remove from the oven and place the peppers in a bowl covered with a clean towel or a plate for 20 minutes extra. The skin will blister off the pepper so then take the skin off, cut the pepper on one side and take the seeds out! Wash under the sink to get some of those difficult seeds out. Leave the stem on. Place them on a paper towel. 
  3. Make the filling. Heat oil in a large skillet over low heat and add the onion, stirring occasionally, for 8-10 minutes. Add the garlic until brown and then add the meat, on medium heat. As the meat cooks, with a wooden spoon break apart and keep stirring for 6 minutes. Add the ground cloves, cinnamon, onion powder, diced tomatoes, and salt and pepper as needed. Reduce the heat and simmer for about 10-15 minutes, until most of the liquid has evaporated. Remove the pan from the heat and let the mixture cool slightly before stuffing the peppers. 
  4. Assemble the peppers. Stuff the chiles with the meat mixture. Pour the walnut sauce over the pepper. Garnish with pomegranate seeds and cilantro. 

Notes

  1. Selecting Poblano Chiles: Choose fresh and plump poblano chiles with smooth and shiny skins. Look for chiles that are approximately the same size to ensure even cooking.

  2. Char the Chiles Properly: Char the poblano chiles until their skins are blackened and blistered. This process not only imparts a smoky flavor but also makes it easier to remove the skin after roasting.

  3. Steam the Chiles: After charring the chiles, place them in a covered bowl or wrap them in aluminum foil for a few minutes. The steam will help loosen the skin, making it easier to peel off.

  4. Remove Seeds and Membranes: When removing the charred skin, gently scrape off the seeds and membranes inside the chiles. This step helps reduce the heat level and makes space for the filling.

  5. Uniform Stuffing: When filling the chiles, try to distribute the picadillo mixture evenly, ensuring each chile is generously stuffed. Avoid overstuffing, as it may cause the chiles to burst during baking.

  6. Chill the Sauce: For a thicker and creamier nogada sauce, refrigerate it for a short time before serving. The cold sauce will have a better consistency and adhere nicely to the chiles.

  7. Handling the Nogada Sauce: Gently spoon the nogada sauce over the stuffed chiles to avoid disturbing the presentation and the filling.

  8. Fresh Pomegranate Seeds: Use fresh pomegranate seeds for garnish, as they add a burst of color, flavor, and texture. Pre-packaged seeds may lack the same freshness.

  9. Serving Temperature: Chiles en Nogada can be served cold or at room temperature, but many prefer it slightly chilled. Refrigerate the assembled chiles for about an hour before serving for a refreshing experience.

  10. Serve with Traditions: Embrace the tradition of serving Chiles en Nogada during Mexico's patriotic season (August-September) or on special occasions to honor its historical significance.

  11. Make It in Advance: While Chiles en Nogada is best served fresh, you can prepare the components in advance. Roast and stuff the chiles, and make the picadillo and nogada sauce ahead of time, then assemble and serve just before enjoying.

  • Prep Time: 1 Hour
  • Cook Time: 1 hour
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1
  • Calories: 317.7
  • Sugar: 4.5 g
  • Sodium: 288.3 mg
  • Fat: 18.1 g
  • Saturated Fat: 2.0 g
  • Carbohydrates: 33.3 g
  • Fiber: 4.4 g
  • Protein: 12.1 g
  • Cholesterol: 0.0 mg

Find it online: https://www.cilantroparsley.com/beef-stuffed-poblano-peppers/