CHILIES IN WALNUT SAUCE
Traditional Mexican Cuisine
INGREDIENTS:
  • FOR FILLING - Makes 18 pieces:
  • 6 Tbsp. vegetable oil
  • 2 Cloves garlic, chopped
  • 1/2 Onion, sliced
  • 4-1/3 Cups of cooked tomatoes
  • 2 lbs. Ground pork meat
  • 1 Small cinnamon stick
  • 1/8 Tsp. Ground cloves
  • 2 Tbsp. Granulated bouillon
  • 1 Apple, peeled and chopped
  • 1 Plantain, chopped
  • 2 Peaches, peeled and chopped
  • 8 Tbsp. Raisins
  • 6 Tbsp. Chopped almonds
  • 5 Tbsp. Chopped visnaga (herb)
  • 18 Roasted poblano chilies, peeled and de-veined
  •  
  • WALNUT SAUCE:
  • 1-1/3 Cups of cream
  • 10 Tsp. Sweet sherry
  • 1 Cup walnuts, peeled
  •  
  • GARNISH:
  • 8 Tbsp. Finely chopped parsley
  • 8 Tbsp. Pomegranate
PREPARATION:

Caramelize the garlic and onion. Add the tomatoes and drain. Add the meat, cinnamon, cloves and bouillon, and cook until the meat is done, releasing the aromas of the spices. Add the chopped fruit and season. Stuff the chilies. For the walnut sauce, liquefy all the ingredients in a blender and add salt and pepper as necessary. Pour over each chili, sprinkle with parsley and the pomegranate seeds.

PRESENTATION:

Chilies with walnut sauce does not need any special presentation because of the wonderful visual effect that is achieved with the colors of the chili, walnut sauce, parsley and pomegranate. The traditional recipe does not include breading.

PAIRING WITH TEQUILA DON JULIO 1942™

Tequila Don Julio 1942™ is the right choice because it is fruity with spices and many tones of vanilla and caramel. Complementing chilies with walnut sauce with those sweet and fruity flavors is an experience that will satisfy the most demanding palates.

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