Mexican · Mexico

Paprika and Cumin Chiles en Nogada

Name: Paprika and Cumin Chiles en Nogada
Total time: 62 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 poblano peppers; 1 cup cooked rice; 1/2 lb ground beef; 1/2 cup walnut sauce; 1/4 cup chopped walnuts; 1/4 cup dried cranberries; 1/4 cup raisins; 1 teaspoon ground cinnamon; salt to taste; 1 tsp smoked paprika; 1 tsp ground cumin

A smoky and earthy variation with a warm spice blend.

62 minutes4 servings

Method

Mix smoked paprika and ground cumin into the rice and beef filling before stuffing the peppers.
Roast peppers until blistered, then peel and remove seeds.
In a pan, cook rice and beef until browned.
Mix rice, beef, walnuts, cranberries, and raisins.
Stuff peppers, top with walnut sauce, and sprinkle cinnamon.
Check that the ground meat reaches 71°C (160°F) throughout before serving.

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