Chiles en Nogada Tacos

Ingredients:

Creamy Nogada Sauce:
3/4 cup Mexican crema
1/2 cup walnuts
1/4 cup almonds
1/4 cup queso fresco
1/2 tsp salt
1/2 tsp black pepper
Pinch brown sugar
Pinch ground cinnamon

Taco Filling:
6 poblano peppers, halved and seeded
1 plantain, peeled and halved lengthwise
2 tbsp olive oil
8 oz lean ground beef
8 oz lean ground pork
1 small onion, diced
3 cloves garlic, minced
1/2 tsp salt
1/2 tsp black pepper
1 tbsp sesame seeds
1/2 tsp ground cinnamon
1/2 tsp dried oregano
1/4 tsp ground cloves
1 plum tomato, diced
1/4 cup diced peeled apple
1/4 cup diced peach
1/4 cup diced pear
1/4 cup raisins

Tacos:
12 Caseras Soft Taco Flour Tortillas
1 cup pomegranate seeds
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped fresh parsley
Grilled jalapeño peppers, for serving
2 tbsp sesame seeds

how to make it:

Step 1: Prepare Creamy Nogada Sauce

In blender, blend Mexican crema, walnuts, almonds, queso fresco, ¼ cup water, salt, pepper, brown sugar and cinnamon until smooth. Refrigerate until ready to serve.

Step 2: Prepare Taco Filling

Preheat grill to high heat; grease grates well.

Grill poblanos, turning occasionally, for 10 to 15 minutes or until charred and skins starts to blister. Transfer to heat-safe bowl, cover with plastic wrap and let stand for 10 minutes (the residual steam will help loosen skins, making peppers easier to peel). Remove skins.

Grill plantain, turning once halfway through the cook time, for 6 to 10 minutes or until well-marked and tender. Dice plantain.

In large skillet set over medium-high heat, heat oil. Cook beef, pork, onion, garlic, salt and pepper, stirring occasionally, for 8 to 10 minutes or until starting to brown. Stir in sesame seeds, cinnamon, oregano and cloves. Cook, stirring occasionally, for 1 to 2 minutes or until fragrant. Stir in tomato, apple, peach, pear, raisins and 1/3 cup water. Cook, stirring occasionally, for 8 to 10 minutes or until meat is cooked through, fruit is tender, sauce has thickened and flavors are married. Stir in plantain. Cook, stirring, for 1 minute or until heated through.

Step 3: Assemble Tacos

Warm tortillas according to package directions.

Arrange half a poblano on each tortilla.

Divide filling evenly among poblano halves. Top with nogada sauce. Garnish with pomegranate seeds, cilantro and parsley. Serve with grilled jalapeños and garnish with sesame seeds.

Tip: Substitute ground beef and ground pork with finely chopped cooked pork and cooked beef if preferred.