Chile en Nogada Enchiladas

by Sarah

Chile en Nogada Enchiladas

These delicious chile en nogada enchiladas are a unique way to celebrate Mexico’s Independence Day. 🇲🇽✨

3 tablespoons vegetable oil
3 tablespoons garlic, finely chopped
1/4 cup onion, finely chopped
1 cup ground pork
1 cup ground beef
1/4 cup plantain, cut into cubes
1/4 cup Poblano chile strips
1/4 cup peaches, cut into cubes
1/4 cup apple, cut into cubes
1/4 cup pear, cut into cubes
1/4 cup raisins
1/4 cup almonds
3 tablespoons pine nuts
1/4 cup pecans, chopped
1/4 cup acitrón, chopped
1 pinch clove
1 pinch cinnamon powder
bay leaf
1 stick thyme
1 tablespoon oregano
1 pinch salt
2 cups walnuts, soaked in milk
1/4 cup cream cheese
1/4 cup whipping cream
1/2 cup cow milk
3 tablespoons sugar
1/3 cup sherry, white
14 corn fried tortillas
1/2 cup red pomegranate
fresh parsley
1 cup walnut, finely chopped

For the stuffing: Heat a skillet over medium heat with oil. Cook onion, garlic, and ground meat until it turns color. Add plantain and Poblano chile strips. Make sure each ingredient is cooked through. Add remaining fruits, dried fruits, and spices. Cook for about 10 more minutes over low heat. Season.
For the nogada sauce: Combine all nogada ingredients in a blender. Blend until smooth. Set aside.
Heat a skillet over medium heat with oil. Fry tortillas for 1 minute. Remove excess oil. Set aside.
Stuff tortillas with traditional stuffing. Fold and serve with nogada sauce. Garnish chile en nogada enchiladas with pomegranate, parsley, and finely chopped walnut.

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