It is no secret my love of Chiles en Nogada. This is now my third iteration of the recipe here on the blog. The others can be found here and here. This classic dish of poblano peppers stuffed with a savory meat filling of ground pork, beef, apples, and a touch of cinnamon covered in walnut sauce and pomegranate seeds is the traditional meal on Mexican Independence Day.
It is a beautiful dish complete in its many layers of texture and color but it is also a commitment and one I cannot expect anyone to fulfill with regularity, which is how often I would like to eat it.
I replaced the poblano peppers (but still kept them around for flavor) and stuffed the garlic-laden filling into a warm corn tortilla instead. The traditional recipe has you wrap the stuffed peppers in a cloud of egg whites before frying them and this we will miss, but I promise these Chiles en Nogada tacos are still the stuff of dreams.
The filling is the essence of fall with sautéed apples, toasted sesame seeds, and a touch of cinnamon and then spooned over the top is the traditional creamy white walnut sauce made by soaking walnuts in warm milk until they are very soft and then blending them smooth with sour cream and salt.
Such a delicious combination should not be overlooked. Especially when finished with a sprinkling of crunchy, tart pomegranate seeds (I don’t care that they’re really called arils, I will never say that).
More on the subject of tacos
One More Thing
Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.
Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!