Chiles en Nogada with Walnut Sauce and Pomegranate Garnish

1. 1

   Roast the poblano peppers over an open flame until charred, then place in a bag to steam for 10 minutes.

2. 2

   In a skillet, cook ground beef with onion and diced tomatoes for 10 minutes, adding cinnamon, salt, and pepper.

3. 3

   Peel the roasted peppers, remove seeds, and stuff them with the beef mixture.

4. 4

   Blend walnuts, milk, sugar, and a pinch of salt until smooth to create the walnut sauce.

5. 5

   Serve the stuffed peppers drizzled with walnut sauce and topped with pomegranate seeds.

Per serving