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Chiles en Nogada Tacos

Chiles en Nogada tacos wrap everything we love about the Mexican Independence Day dish—tender meat, pomegranate seeds, walnut sauce—up in a warm tortilla. #chilesennogada #tacos #groundbeef #MexicanIndependenceday #september16

Chiles en Nogada tacos wrap everything we love about the Mexican Independence Day dish—tender meat, pomegranate seeds, walnut sauce—up in a warm tortilla.

Ingredients

Scale

For the Walnut Sauce:

  • 1 cup walnuts
  • 1/2 cup milk
  • 1 cup sour cream
  • 1 teaspoon kosher salt

For the Filling:

  • 3 poblano chiles
  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1 large apple, peeled, cored, and chopped
  • 1/2 pound ground beef (I like to use the 80%, not lean)
  • 1/2 pound ground pork
  • 1 tablespoon white sesame seeds
  • 1/2 teaspoon ground cinnamon
  • 1 large tomato, cored and chopped

For the Tacos:

  • Warm corn tortillas
  • white sesame seeds
  • pomegranate seeds
  • cilantro leaves
  • sliced scallions or spring onions

Instructions

For the Sauce:

  1. Place walnuts in a medium saucepan and cover with water. Place over medium heat and bring to a boil. Let gently boil for 5 minutes and drain.
  2. Return walnuts to the pan and add milk. Bring to a simmer then cover and remove from heat. Let sit 30 minutes to soften.
  3. Transfer milk and nuts to a blender. Add sour cream and salt and blend on high until smooth. Taste and add more salt if needed. Transfer to a serving dish and set aside or cover and refrigerate. The sauce can be made up to 3 days in advance.

For the Filling:

  1. Heat broiler to high and arrange a rack about 3 inches from the heat source. Place chiles on a baking sheet and place under the broiler.
  2. Cook, turning occasionally for 4-5 minutes or until charred on all sides. Place chiles in a bowl and cover with plastic wrap until cool enough to handle.
  3. Remove charred skin, core, and seeds and chop. If you have a gas stove, you can also char them over the flame of the gas stove, turning frequently until they are charred and blistered on all sides.
  4. Heat oil over medium-high heat in a large frying pan. Add onions, garlic, and apples and season with salt and pepper. Cook until veggies are soft, about 5-6 minutes.
  5. Add ground meats and cook, breaking up with the back of a spoon until browned, about 3-4 minutes.
  6. Add sesame seeds and cinnamon and toast 1 minute. Add tomatoes and cook until tomatoes have brown down and mixture is thick, about 4 minutes more. Stir in poblanos. Taste and season with more salt if needed. Cover and keep warm.

To Serve:

  1. Spoon meat filling into warm tortillas, drizzle walnut sauce on top, and sprinkle with more sesame seeds, pomegranate seeds, cilantro leaves, and sliced scallions. Dig in!