Ingredients
- ½ cup dried figs (diced)
- ½ cup golden raisins
- 2½ lb chuck roast (cut into one inch dice)
- 1 onion (minced)
- 1 large Granny Smith apple (diced)
- 2 cups tomatoes (peeled, seeded and diced)
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- 2 tbsp vegetable oil
- salt and pepper
- 12 Pasilla chiles
- 2 cups walnuts
- 1 cup whole milk
- ½ cup Mexican crema or sour cream
- ½ tsp ground cinnamon
- 1 tsp sugar
- salt
- 1 cup pomegranate seeds
Directions
Step 1
Pour hot water over the figs and raisins and allow to soak for 20 minutes until soft. Season meat with salt and pepper. Place a wide-bottom skillet over high heat. Add oil and sear meat in batches on all sides; remove to a plate. Add onion and apple to the pan and sauté until soft. Stir in tomato, cinnamon and dried fruit. Bring to a simmer. Return the beef to the pan, turn the heat to low and cover. Cook for two hours until beef is tender. Reserve.
Step 2
Place chiles over a hot grill or gas burner to blacken and blister on all sides. Cool in a bowl, then scrape off blackened skin. Make an incision along the length of each chile and remove all seeds. Stuff with the meat mixture and place in a casserole dish.
Step 3
To make the sauce, pour boiling water over the walnuts and soak for 30 minutes; drain. Blend with milk until smooth. Add the crema, cinnamon and sugar and pulse to combine.
Step 4
Preheat oven to 400°F. Bake chiles for 10 minutes to warm through. Serve on individual plates with walnut sauce spooned over the center and pomegranate seeds scattered on top.
Step 5
Enjoy with a glass of Cakebread Cellars Chardonnay.
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