Chimichurri en Nogada

Background and History

Chimichurri en Nogada is a unique fusion dish that combines the vibrant flavors of Argentinian chimichurri with the traditional Mexican chiles en nogada. Chiles en nogada is a classic Mexican dish that dates back to the early 19th century, believed to have been created by nuns in Puebla in honor of a visiting dignitary. The dish symbolizes Mexican independence with its colors mirroring the flag: green, white, and red. In this version, we bring in the bold and aromatic elements of chimichurri, creating a fresh and herbaceous twist on a classic.

Ingredients

• Poblano peppers - 6 large
• Chimichurri sauce - 1 cup
• Ground beef - 500g
• Yellow onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Raisins - 1/4 cup
• Almonds - 1/4 cup, chopped
• Green apple - 1, peeled and diced
• Cinnamon - 1 teaspoon
• Cloves - 1/2 teaspoon
• Walnuts - 1 cup, finely ground
• Milk - 1/2 cup
• Cream cheese - 100g, softened
• Sugar - 1 tablespoon
• Salt - to taste
• Pepper - to taste
• Pomegranate seeds - 1/2 cup
• Fresh cilantro - for garnish

Preparation

Preparing the Peppers

1. Preheat your oven to 375°F (190°C).
2. Place the poblano peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the skin is charred and blistered.
3. Remove from the oven and immediately place in a plastic bag or cover with a kitchen towel. Allow them to steam for about 10 minutes; this will make the skin easier to peel.
4. Peel the skins from the peppers, being careful not to tear them. Cut a slit lengthwise in each pepper and remove the seeds.

Making the Filling

1. In a large skillet over medium heat, add the ground beef and cook until browned, breaking it apart with a wooden spoon.
2. Add the onion and garlic, sautéing until the onion is translucent.
3. Stir in the raisins, almonds, and green apple. Cook for another 5 minutes.
4. Season with cinnamon, cloves, salt, and pepper to taste.

Chimichurri Nogada Sauce

1. In a blender or food processor, combine the walnuts, milk, and cream cheese. Blend until smooth.
2. Add the chimichurri sauce and sugar. Blend until everything is well combined and smooth.

Cooking Process

1. Preheat your oven again to 350°F (175°C).
2. Fill each poblano pepper with the meat mixture from the skillet.
3. Place the filled peppers in a baking dish and bake for about 15-20 minutes, until heated through.
4. Meanwhile, briefly warm the chimichurri nogada sauce in a saucepan over low heat if desired.
5. When the peppers are ready, remove them from the oven and pour the sauce generously over each pepper.

Serving and Enjoying

To serve, place the stuffed peppers on a platter or individual plates. Sprinkle the top with pomegranate seeds and garnish with fresh cilantro. This dish pairs well with a light salad or rice for a complete meal.

Chimichurri en Nogada is an elegant and flavorful dish that combines the best of two cultures. The creamy and tangy sauce complements the hearty, mildly spiced filling, while the roasted peppers provide a smoky depth. Enjoy this meal as a centerpiece for a festive occasion or a comforting weeknight dinner.