Chile en Nogada (Ground Beef Stuffed Poblano Chile with Walnut-Almond Sauce)

Preparation

Baking Directions:

To make the Nogada SaucePlace walnuts and almonds in a blender.

Pulse to finely grind.

Add the cinnamon, nutmeg and salt.

Add 1/4 cup of milk and blend to puree.

Add the remaining milk and blend until smooth.

Transfer to an airtight container and place in refrigerator.

The sauce is served chilled.

ChilesPreheat the broiler.

Place the whole chiles on a broiler-pan rack.

Broil about 4 inches from the heat, turning the chiles occasionally, until evenly blackened on all sides, 15 to 20 minutes.

Place the chiles in a paper or plastic bag and seal.

Let stand until cool enough to handle and the skins have loosened, about 15 minutes.

Remove skins.

Cut a slit from the top of each chile down the side.

Remove the seeds and veins.

Set aside.

To make the StuffingIn a large skillet, heat the oil over medium heat.

Add the onion and sauté until softened, about 5 minutes.

For the last 2 minutes, add the garlic.

Add the ground beef and salt, and sauté, breaking up the meat with a wooden spoon, until no longer pink, about 8 minutes.

Add the tomatoes, raisins, almonds, and pine nuts.

Cook over medium heat until cooked through and most of the liquid has evaporated, about 20 minutes.

Spoon the stuffing into the chiles, dividing equally.

Serving Directions:

To serveIn the center of each of 4 large salad plates, spoon a little nogada sauce.

Place a stuffed chile in the center of each, and spoon more sauce over the chiles.

Garnish with pomegranate seeds.

Serve room temperature.