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.

Return walnuts to the pan and add milk. Bring to a simmer then cover and remove from heat. Let sit 30 minutes to soften.

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.

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.

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.

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.

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.

Add ground meats and cook, breaking up with the back of a spoon until browned, about 3-4 minutes.

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.

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!