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Anise and Apricot Chiles en Nogada con Manzana

Name: Anise and Apricot Chiles en Nogada con Manzana
Total time: 62 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 poblano peppers; 1 cup ground beef; 1/2 cup breadcrumbs; 1/2 cup chopped apple; 1/2 cup chopped walnuts; 1/2 cup sour cream; 1/2 cup milk; 1/2 teaspoon cinnamon; 1/2 teaspoon anise seeds; 1 tablespoon apricot puree

Adds a licorice-like sweetness with a dried fruit depth to enhance the sauce.

62 minutes4 servings

Method

Before mixing sour cream, milk, and cinnamon, stir in 1/2 teaspoon anise seeds and 1 tablespoon apricot puree into the mixture.
Preheat oven to 375°F (190°C).
Cook ground beef, drain, and mix with breadcrumbs.
Stuff peppers with beef mixture, top with apple and walnuts.
Mix sour cream, milk, and cinnamon, pour over peppers, and bake for 20 minutes.
Check that the ground meat reaches 71°C (160°F) throughout before serving.

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