Chiles en Nogada

15 large poblano chiles


1 pound ground Beef

1 onion, chopped

2 tablespoon oil

2 cloves garlic, minced

4 tomatoes, seeded and chopped

1/2 cup peeled and chopped almonds

1/2 cup pine nuts

1 apple/ chopped

1 pear/ chopped

1/4 cup raisins

Salt, to taste


1. Grill chiles on a griddle, turning until the skin burn or blister. Put them to sweat in a plastic bag for about 5 minutes, Peel carefully and make a cut along the peppers with a sharp knife, being careful not to go from end to end. Remove seeds and veins.


2. Cook meat over medium heat in a pot with oil, along with the onion, 2 garlic cloves and salt to taste. Drain well.

3. Heat oil in a large skillet over medium heat and saute the onion and 2 cloves minced garlic until transparent look. Add the tomatoes, and saute until the tomatoes soften up. Add and stir in cooked meat and simmer for 5 minutes, uncovered. Add the almonds, pine nuts, apples, pears, peaches and raisins. Leave on fire until the meat is almost dry, about 10 minutes

4. Fill the peppers with the meat blend.

This is a traditional Mexico City dish that is only served at a few restaurants in the city.