Alex Thomopoulos visited San Diego, exploring the local Mexican cuisine that reigns supreme. Chefs Priscilla Curiel and Juan Gomez prepared chiles en nogada for a rooftop fiesta celebrating family, tradition and the Mexican soul of this seaside paradise on Moveable Feast with Relish on Season 10.
Serves 5
INGREDIENTS
FOR THE CHILE FILLING:
- 5 poblano chiles, peeled and fried
- 1 green apple, diced
- 1 pear, diced
- 1 peach, diced
- 3 oz pine nuts
- 4 oz raisins
- 3 oz visnaga (mexican sugar candy from cactus)
- ½ onion, diced
- 4 garlic cloves, minced
- ½ pound ground pork
- ½ pound ground beef
- Salt and pepper
- 2 tomatoes, diced
FOR THE WALNUT SAUCE:
- 4 cups mexican crema
- 1 cup of sugar
- 5 tablespoons sherry wine
- 10 walnuts
- 2 tablespoons cinnamon
- Pomegranate seeds
TO PREPARE
CHILE FILLING
STEP ONE. Fry the chiles for about 5 minutes each. Put on ice after taking them out of the fryer.
STEP TWO. Peel the chiles in the water. While the chiles rest, chop and organize the fruits and vegetables in separate bowls.
STEP THREE. Heat oil in a hot pan. Caramelize the onion, then add the garlic. Next, add the ground pork and beef, and heat until almost fully cooked.
STEP FOUR. Add the remaining fruits and vegetables to the pan. Cook for about 20 minutes.
WALNUT SAUCE
STEP FIVE. Pour the crema into the hot pan, and let it rest for 3 minutes until the texture becomes more liquidy. Then, add the sugar and sherry.
STEP SIX. Add the walnuts to the crema and cook. Then, add 2 tbsp of cinnamon.
STEP SEVEN. Transfer the mixture to a blender and blend until smooth. Use a mesh strainer for an even smoother sauce.
STEP EIGHT. Fill the chiles with the picadillo and pour the sauce over. Garnish with pomegranate seeds and serve.
