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Stuffed Pasilla Chiles with Walnut Sauce (Chiles en Nogado)

Serves 4-6
Brian Streeter
Pairs well with:
Benchland Select, Cabernet Sauvignon

Chef Brian Streeter created this tasty Chiles en Nogado to pair with a decadant Cabernet Sauvignon, our Benchland Select Cabernet Sauvignon. Inspired by "Like Water for Chocolate", it is a recipe with passion and spice!


½ c. dried figs, diced
½ c. golden raisins
2 ½ lbs. chuck roast, cut into one inch dice
1 onion, minced
1 large Granny Smith apple, diced
2 c. tomatoes, peeled, seeded and diced
½ tsp. ground cinnamon
¼ tsp. ground cloves
2 T. vegetable oil
salt and pepper

12 Pasilla chiles

2 c. walnuts
½ c. milk
½ c. Mexican crema or sour cream
½ tsp. ground cinnamon

1 tsp. sugar

1 c. pomegranate seeds

Chiles and Filling:

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. When pan is hot add the oil and part of the meat. Do not crowd the pan too much or it will boil in its own juices. Sear on all sides and remove to a plate. Repeat with the remaining beef and remove. Add the 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. Stir occasionally. Taste for seasoning and reserve.

Place chiles over a hot grill or a gas burner on your stove to blacken and blister on all sides. Set aside in a bowl to cool. Using the side of a paring knife scrape all the blackened skin off. Make an incision along the length of the chiles and remove all the seeds. Stuff with the meat mixture and place in a casserole dish.

Walnut Sauce:

To make the sauce, pour boiling water over the walnuts. Allow to soak for 30 minutes and drain. This removes some of the tannins in the walnuts. Place in a blender jar along with the milk and puree until smooth. Add the crema, cinnamon and sugar. Pulse to combine and set aside.

Preheat oven to 400°F. Place chiles in the center of the oven and bake for ten minutes to warm them through. To serve, place chiles on individual plates, spoon walnut sauce over the center of each and scatter pomegranate seeds on top.

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